Edo-Style Sushi Tour with Expert Interpreter | SushiUniversity

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At Mutsu city, in Aomori prefecture, they are working on the testing project of farming sea urchins, feeding them various cabbages (standard Cannonball Cabbage and Chinese napa cabbage and etc). Those vegetables are recycled food wastes from super markets. The idea is that during the winter season, the natural sea urchin becomes rare and there is barely one on the market, therefore they get those farmed sea urchins on the market instead and aim to generate a new source of income. The farmed sea urchin gets as ripe as the natural one, and those ingredients that create the acquired sea urchin flavor such as Glycine, Methionin and Amino acids are well contained.
May this year be the one in which all your wishes and desires come true. Happy New Year!


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