NEWS
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Shinko: The Tiny, Costly Sushi of a Few Summer Days
Shinko is the young gizzard shad served for a few days in early summer. A calm Edomae reading of its season, its layered craft plus why chefs chase it. -
Why Edomae Sushi Rice Turns Amber: The Story of Akazu
Akazu, red vinegar from sake lees, gives Edomae sushi rice its amber hue. Trace its Edo history, its contrast with white vinegar, plus aged fish pairings. -
Omakase or Okonomi: Two Ways to Order Sushi in Tokyo
Sushi in Tokyo is ordered two ways: omakase, led by the chef, plus okonomi, chosen piece by piece. A calm guide to both, with July's fish in season. -
Hands or Chopsticks? A Quiet Guide to Eating Nigiri
Nigiri welcomes hands as well as chopsticks. Learn how to hold a piece without crushing the rice, where the soy sauce goes, plus why timing matters most. -
Why Aged Fish Tastes Better: Inosinic Acid & Amino Acids
Why does aged fish taste so good? Two forms of umami hold the key: inosinic acid from ATP plus amino acids from enzymes. A calm look from a Tokyo counter. -
Why Uni Divides Diners: Murasaki, Bafun and the Alum Question
Few sushi toppings divide diners like uni. Learn how murasaki differs from bafun, why alum can taste bitter, plus how to give sea urchin another chance. -
How Much Does Omakase Cost in Tokyo? A Realistic Price Guide
A realistic guide to omakase prices in Tokyo: lunch, dinner and top-tier ranges, what shapes them, plus drinks, service charges and seasonal effects. -
Real or Processed Wasabi: What You Taste at a Tokyo Counter
Is the wasabi at a Tokyo sushi counter real or processed? How to read labels, why sharkskin graters matter, plus why chefs tuck wasabi inside each piece. -
No Soy Sauce Dish at the Counter: Nikiri, the Final Stroke
Why omakase counters set out no soy sauce dish: each piece is brushed with nikiri, a mellowed soy glaze, then served complete. How each finish differs. -
Our sushi journal “The Tokyo Sushi Guide” is now available
We have launched “The Tokyo Sushi Guide” — a collection of articles to help you enjoy sushi more deeply: how omakase works, sushi etiquette, seasonal fish. New articles are added regularly.
