What is Edomae sushi?
Edomae Sushi was created by Hanaya Yohei, around 1820. He used local fish from Tokyo Bay (Tokyo was formerly called Edo). This is why the style of sushi is called Edomae. In Japanese, “Mae” means front, so the name refers to the location in front of Tokyo Bay.
Even though the meaning of Edomae Sushi has changed a little in modern times, the skills and methodologies still apply. Curing fish with salt, vinegar, konbu and other seaweeds, smoking, marinating with soy sauce, aging, and similar techniques are used to enhance the flavor of the fish and increase the flavor of umami. In contrast, the California style of sushi relies on adding additional flavors to pair with the fish- spicy mayo, teriyaki, etc. They are very different styles of sushi.
At Sushi Yoshizumi, we rely on our carefully honed techniques and years of experience to extract the true flavor of each carefully selected fish we prepare. In eating our Edomae Sushi, you can enjoy the passion we put into our daily work, and how our techniques can create something special and distinct from something as simple as a piece of raw fish. With our skilled hands, and years of experience, we believe it is our duty to carefully and skillfully craft our omakase menus so that our diners can enjoy a truly beautiful and immersive sushi experience. Like a sushi concierge, we hope to open your eyes to all that the world of Edomae Sushi has to offer.
Midorikawa, Niigata (5oz: $20, Bottle: $120)
Akabu, Iwate (5oz: $20, Bottle: $120)
Hitakami Yasuke, Miyagi (5oz: $25, Bottle: $125)
Fukukomachi, Akita (5oz: $25, Bottle: $125)
Azumaichi, Saga (5oz: $30, Bottle: $130)
Kirinzan Potari Potari, Niigata (5oz: $30, Bottle: $130)
Kansansui, Fukuoka (5oz: $35, Bottle: $135)
Kaze No Mori Alpha Type 3, Nara (5oz: $35, Bottle: $135)
Bodaimoto Usu Nigori, Okayama (5oz: $25, Bottle: $125)
Yuzu Sake, Kyoto (5oz: $20, Bottle: $120)
Kimura Premium, Akita (Bottle: $700)