Discover the Art of Edomae Sushi

Once a bluefin tuna is caught, it arrives at the Toyosu fish market within a day or two. However, it is not used as sushi topping on the same day. No matter how high-quality the tuna is, it is initially very firm due to rigor mortis and is not yet in a condition suitable for eating. The meat is hard, and the tough muscle fibers remain noticeable when eaten. The strong odor and acidic taste of the red meat dominate the flavor, while the tuna's natural sweetness has not yet developed. After the tuna has rested, the muscles soften and the fat begins to reveal itself.

Concept

Imagine yourself at an authentic Edomae sushi counter in Tokyo, where every piece of sushi tells a story. At Sushi University, your experience goes beyond tasting nigiri—you’ll engage directly with the chef, guided by a skilled interpreter who brings the history, culture, and seasonal secrets of sushi to life. Learn about the chef’s unique style, discover why each ingredient is chosen, and ask any question that sparks your curiosity. This is more than a meal; it’s a journey into the heart of Edomae sushi, where tradition, craftsmanship, and flavor come together in every bite—a truly unforgettable Tokyo experience. See Courses