sushi university
Hachiro Mizutani, a retired owner of Sushi Mizutani (a three Michelin star rated restaurant), says "Tuna is the main fish for sushi and it is like a signboard of a restaurant." I don't think any sushi chefs would disagree with this. And intermediate wholesalers are the ones that support the delicious taste of Tuna behind the scenes.
Hope you are staying safe. Hope things get back to normal soon.


How would you like to sit at an authentic, Edomae sushi (Edo style sushi or Edo sushi) counter, enjoying sophisticated conversation with the chef? 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. Sushi University also covers everything about sushi ingredients, sushi terms, history, etiquette, health benefits, proverbs and more. If you have any questions about sushi, you’ll find more here than in an encyclopedia. Learn More