NEWS
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Kohada, the Edomae Touchstone: Salt, Vinegar and July’s Shinko
Why kohada is called the touchstone of Edomae sushi: the work of salt and vinegar, the fish's changing names, plus the fleeting shinko season of July. -
Maguro at the Counter: Akami, Chutoro, Otoro Explained
Akami, chutoro, otoro – learn where each tuna cut comes from, how fat shapes flavour plus why Edomae chefs marinate lean maguro as zuke before you order. -
Sake with Sushi: Three Principles Beyond Light and Dry
Light, dry sake only goes so far. Pair by three gentle principles instead: acidity for the rice, umami for richer fish, aroma saved for bold pieces. -
What Sushi to Eat in July: Tokyo’s Summer Fish, Month by Month
A July guide to Tokyo's summer sushi: shinko, aji, iwashi plus hamo – when each fish peaks in fat, not landings, with the counter craft behind each one. -
What Makes Sushi “Edomae”? Tokyo’s Original Style, Explained
Edomae is not about the freshest fish — it is the Tokyo craft of improving fish through curing, marinating, simmering and aging. The history, the six core techniques, the rice, and how to taste the difference. -
Sushi Etiquette, Without the Anxiety: How to Eat at a Tokyo Counter
Hands or chopsticks, how to use soy sauce and wasabi, the one timing rule that matters, plus the myths you can safely ignore — real sushi etiquette explained gently, from behind a Tokyo counter. -
Your First Omakase in Tokyo: The Complete Guide
What omakase means, what it costs in Tokyo, how the meal unfolds course by course, how to book, what to wear, plus the etiquette that actually matters — a complete first-timer’s guide written from behind a Tokyo sushi counter.
