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sushi university
Sushi made by wrapping dried seaweed around vinegared rice, topped with salmon roe and sea urchin which is easy to crumble on top. It has got its name from the appearance that looks like a “battleship”. Believed to be first invented by Mr. Hisaji Imada, the sushi chef who was the first owner of fancy, exclusive sushi restaurant “Ginza Kyubey”.
Most of the tour members for Sushi University are visitors, who come to Tokyo for sightseeing. Occasionally, there are some sushi chefs among them. Of course they don't get to have training in cutting fish nor making sushi. Yet, they seem to have a lot of questions and it would be a great chance for them to ask Japanese sushi chefs directly. Those chefs answer each question as long as time allows.

Concept

How would you like to sit at an authentic, Edo-style sushi counter, enjoying sophisticated conversation with the chef? Sushi University isn’t just eating delicious 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 toppings 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 Edo-style 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. Learn More

Do you Know Edomaesushi?

Sushi toppings you won't want to miss