We invite you to experience and enjoy “authentic sushi (Edomae-zushi),” which is still unknown to the world.
Through the heartfelt hospitality of our sushi chef,
We hope that our guests will experience the special sense of togetherness that is created
when they are filled with emotion through the heartfelt “Omotenashi” of our sushi chef.
Nigiri Experience Course $300/person
1) 10:00 a.m. - 12:00 p.m. (120 minutes)
2) 1:00 p.m. - 3:00 p.m. (120 minutes)
Basically, reservations are for 2 to 4 people, but please inquire if you would like different number of people.
12 pieces of nigiri sushi
Pairing of japanese sake for sushi
Seasonal a la carte dishes
Fried omelette
All-you-can-drink (beer, sparkling water, mineral water, green tea)
*If you do not need the nigiri experience, please mention it in the remarks when you make a reservation.
Edomae Sushi is one of the most iconic and sophisticated styles of sushi in Japanese food culture, especially originating in Tokyo.
It was born in the Edo period (1603-1867) and its traditions are still passed down today.
Its appeal lies in its simplicity but craftsmanship: the way the fish is cut and marinated,
The sophisticated technique of finding the right balance with the sushi rice creates an exquisite harmony in the mouth.
Pairing is the sophisticated art of enhancing the flavors of both sushi and sake.
The owner travels throughout Japan to select the appropriate type of sake to match the delicate flavors of the sushi.
For example, for light fish such as flounder or sea bream, a clean sake such as ginjo or daiginjo will enhance their subtle flavors.
On the other hand, for fish with a rich flavor, such as tuna or salmon, a richer junmai or honjozo sake adds a deep umami flavor and is a good match.
The natural umami of sake enhances the flavor of the sushi, and its smooth texture refreshes the palate with each bite, creating a harmonious dining experience.
We have made it possible for you to have the best tasting Edomae Sushi in Noto Peninsula, just as good as the one you can have in Tokyo.
We make sushi by combining seafood from the Noto Peninsula with Edo-mae techniques.