We balance between good-old *Edomae Style and modern style as we are flexible to do our best at using the best ingredients at the best timing.We use fresh ingredients and cook plate by plate with all our heart. We take all responsibilities from buying-in, preparation, cocking, dish up to serving.
*Edomae Style… originally mean “in front of Edo”, that is the bay of Tokyo. Recently, we cannot take enough fishes from the bay of Tokyo, so we use “Edomae Style” for hand formed Sushi cocked with salt and soy souse instead.
We use “Nipponbare”, a sort of Japanese rice, which is known as less sticky and best for the balance between rice and fish slice.
With the knowledge and experience with each fish, even it is fresh, we grill or sometimes even dip it into vinegar in order to taste good flavor and depth of it.
Dynamic Japanese calligraphy and modern interior.
A simple and elegant counter without glass case to keep ingredients in, wooden boxes line up neatly with fresh ingredients in it.
One of “Edokyo style” and our philosophy is providing customers a place to feel the texture, good smell and breath of the ingredients, and to watch how sushi get formed by hands.
We have larger Tatami room for number of customers, so please feel free.
Tatami room can be used as a private room.
We have 4 beautiful seasons in Japan.
We would like you to enjoy how each season taste like with the selected fresh ingredients.Please have a supreme time at “Edokyo” by feeling and tasting the season with five senses.