Tuna, white fish and other fish deteriorate over time, changing color as they do. When this happens, they can no longer be used as a sushi topping. However, salmon is unusual in that it does not change color over time. It can be used even if it is not at its freshest, and this can be attractive for the store because it creates less waste. But what about the customer?
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Concept
How would you like to sit at an authentic, Edomae sushi (Edo style sushi or Edo sushi) counter, enjoying sophisticated conversation with the chef? Your sushi experience at Sushi University isn’t just eating delicious nigiri sushi. Each excursion includes a skilled interpreter who accompanies you from start to finish, allowing you to experience the culture and history of sushi as well as learn about seasonal sushi ingredients the chef’s specialties and style of the restaurant. It is also a unique opportunity to ask any questions that come to mind during your experience, all in Tokyo, the birthplace of Edomae sushi. If you’re coming all the way to Tokyo to eat sushi, take the time to sit at the counter and taste the work and tradition put into a single piece of sushi, making it an experience you will never forget. See courses
In case you are wondering, do you think nigiri sushi is sushi with sashimi on top of vinegared rice? Unfortunately, you are ...
