When visiting Tokyo,
Itamae Sushi is a must.
To all our customers visiting Tokyo,
we invite you to savor "authentic sushi,"
which we have prepared with great dedication.
And when you next come to Tokyo,
we hope you will once again choose Itamae Sushi.
With these feelings in our hearts,
our employees welcome you each and every day.
Authentic Tokyo Sushi
= Edomae Sushi
Tokyo Bay, the origin of sushi
during the Edo Period (1603-1868)
was once called Edo Bay.
The fish caught here were called
Edomae fish,
and “the nigiri sushi made by the skilled artisans
using the wild fish caught in Edomae” became known as Edomae sushi.
An essential part of
Tokyo Sushi
Carefully
selected Edomae natural fish
Tokyo Bay, Tokyo's pride and joy fishing spot, is blessed with nutrients from the plankton flowing in from the adjoining rivers and the Kuroshio Current. There is an abundance of fatty natural fish, ranging from high-quality fish to everyday table fish. From those fish, Itamae Sushi carefully hand-picks their selections.
The techniques for
delicious eating,
passed down
from the Edo Period
Additionally, Itamae Sushi has recreated the high-level techniques handed down by the skilled artisans of the Edo period, such as Yushimo-jitate (blanching),
pickling, searing, boiling, kelp marination, vinegar marination,and salt marination, delivering these techniques to their modern-day customers.
Enjoy delicious and authentic Tokyo sushi, made using bona fide preservation techniques.
- Yushimo
(Blanching
sashimi) - Yushimo is a blanching technique in which boiling water is passed quickly over the skin of the fish to heat up the surface. This allows you to enjoy the skin by concentrating and bringing out the flavors beneath the skin, which were originally dormant. This also brings out the beautiful colors of the fish, appealing to the appetite.
- Tsukeru
(Pickling) - Tsukeru is a pickling technique in which the item is marinated in a special soy sauce. This gives a sticky texture, a rich taste and further enhances the flavor of the soy sauce.
- Aburu
(Searing) - Aburu is a searing technique in which the fish is seared to create grill-marks on the surface. The heat of the fire melts the fat, adding an aromatic element and bringing out the flavor of the fish.
- Konbu-jime
(Kelp
Marination) - Konbu-jime is a marination technique in which the fish is lightly sprinkled with salt, drained, and then sandwiched between pieces of kelp and left to marinate. This allows the flavor and umami of the kelp to permeate thoroughly throughout the fish.
- Niru
(Boiling) - Niru is a boiling technique in which the fish is boiled in a broth of water, sake, mirin, sugar and soy sauce, causing it to become soft and plump. The broth ratio and cooking time varies from restaurant to restaurant, and it is no exaggeration to say that this is one of the most difficult techniques to master to make the fish most delicious.
- Su-jime, Shio-jime
(Vinegar
Marination,
Salt Marination) - Su-jime and shio-jime are marination techniques in which the fish is “finished” with vinegar or salt. In Su-jime, the sourness of the vinegar is added to the fish, giving it a refreshing finish that further whets the appetite. Shio-jime enhances and seals in the flavor of the fish.
