We went to Tsujiki wholesale fish market today also, and actually got to enter at the time all food professionals are buying and selling.
The tuna auction begins at 5:00 am. Then about 6:30 am, intermediate wholesalers start lining up their winning bid tuna. Therefore, it is around the time when people like masters from sushi restaurants come to buy fish. Once professional deals settle down at 10:00 am, all the other visitors and foreign tourists are allowed to get in the market.
What exactly is the difference between on what is going on before and after 10:00 am? That is how determined sellers and buyers are. It is entirely full of sprit because it is a place for exchanging valuable information.
This is one situation I saw how they interact. As they talk about how Tuna, air transported from Boston, is fatty but doesn’t have any flavor of Tuna compared to the inshore ones, they let me try a piece. The one from inshore definitely tastes more as Tuna for sure.
“I’ll take about a 20cm width of the belly, around this part of the inshore one.”
Shrimp used in sushi is typically evaluated based on six criteria: color, sweetness, umami, aroma, texture, and cost. This evaluation excludessweet shrimp and botan shrimp, which are eaten raw.
Among shrimp that are cooked—usually by boiling—and served in sushi restaurants, including conveyor belt sushi, the most commonly used are banamei shrimp (farmed), black tiger shrimp (farmed), and kuruma shrimp (wild or farmed).
In Japan, annual shrimp consumption is estimated at around 250,000 tons. Of this, banana shrimp and black tiger shrimp make up approximately 80%, while kuruma shrimp accounts for less than one-tenth of banamei shrimp’s volume.
Banamei Shrimp (Litopenaeus vannamei)
Banamei shrimp is the world’s most widely farmed white shrimp and is commonly used in Japan, especially in conveyor belt sushi and supermarkets.
When cooked, its color shifts from pale pink to a soft orange, creating a clean, uniform appearance ideal for commercial use. Its sweetness is mild and understated, offering a balanced flavor that blends well with vinegared rice.
The umami is gentle and neutral, without any strong distinctive notes, making it a good companion to other ingredients. However, its aroma is weak, especially when cooked without the shell, which is why it’s rarely used in high-end sushi establishments where fragrance is prized.
The texture is soft and slightly moist, particularly after freezing and thawing, making it easy to eat for all ages.
Where banamei shrimp excels is in cost-effectiveness. Its high yield, low price, and ease of processing make it a go-to option for volume-based food service. Though not remarkable in any single aspect, its consistency and affordability make it indispensable for everyday sushi.
Black Tiger Shrimp (Penaeus monodon)
Black tiger shrimp, named for its dark striped shell, is a large species that once dominated global shrimp farming. It remains popular in Japan as a sushi and tempura ingredient, even as banamei shrimp has become more prevalent.
When cooked, it shows a vivid red-orange border contrasting with its white flesh—a striking visual that enhances the presentation of nigiri sushi. This eye-catching appearance makes it popular in local and mid-range sushi restaurants.
It has a slightly richer sweetness than banamei shrimp, paired with moderate umami and a clean, balanced flavor. While its raw aroma is faint, cooking brings out a subtle shrimp-like fragrance that complements the delicate scents of sushi.
Its texture is firm and springy, retaining its structure even after freezing, which makes it suitable for processing. This satisfying chew is one of the reasons it’s favored in sushi preparation.
Although farming costs have risen in recent years, black tiger shrimp still provides solid value as a mid-tier option. It’s more expensive than banamei shrimp but cheaper than kuruma shrimp, making it a practical choice for many sushi restaurants.
Overall, black tiger shrimp strikes a good balance between appearance, taste, and cost—neither luxurious nor cheap, but reliably satisfying.
Kuruma Shrimp (Marsupenaeus japonicus)
Kuruma shrimp is a premium species native to Japan and prized in both sushi and traditional kaiseki cuisine. Its excellence lies not only in its high status but in its culinary balance—color, sweetness, umami, aroma, and texture are all outstanding.
When cooked, it takes on a brilliant orange-red hue with a glossy finish that signals freshness and quality. In its raw state, it has a translucent reddish-brown shell that transforms into a visually stunning centerpiece after boiling—ideal for high-end sushi presentation.
Its sweetness is refined and natural, gradually unfolding with each bite and harmonizing beautifully with sushi rice. Unlike straightforward sugary sweetness, it carries a richness tied to the shrimp’s inherent umami.
That umami deepens when heated, resulting in a pure, well-defined flavor with a clean aftertaste. Expert sushi chefs often grill or steam kuruma shrimp lightly to draw out its full potential.
Its aroma is delicate and marine-like, intensifying when cooked and adding elegance to the dish. The texture is supple yet resilient, with fine muscle fibers that feel smooth on the tongue. Unlike the springy bite of banamei or black tiger shrimp, kuruma shrimp has a calm, refined elasticity—a “quiet luxury” that signals quality from the first bite.
Due to limited domestic production and a focus on wild-caught varieties, it comes at a premium price. Even farmed kuruma shrimp remains significantly more expensive than banamei or black tiger shrimp. As a result, it’s rarely used in conveyor belt sushi and is mostly reserved for upscale restaurants.
In traditional Edomae sushi, kuruma shrimp may be aged in kimizu oboro (sweetened egg vinegar oboro) for several days to enhance its umami and introduce a gentle acidity. Its preparation also requires care—shrimp naturally curl during boiling, so chefs make precise incisions or use skewers to keep them straight, a technique that showcases culinary skill.
In short, kuruma shrimp combines taste, aroma, beauty, and elegance into a single, premium ingredient. Though costly, it brings depth and refinement that elevates sushi to an art form—a true “star” of the sushi counter.
Zuke is one of the traditional Edo-style sushi methods. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami. Zuke is divided into two broad methods. Here we describe the characteristics of each.
Recently, most sushi restaurants incorporate the “Single Zuke”.
Each slice of tuna is soaked separately, so it can mature quickly. The immersion time is only a few minutes. The idea is to marinate just enough so that the tuna’s aroma remains and the soy sauce doesn’t overtake it.
On the other hand, the old Edo-style method is to perform Zuke after parboiling.
Parboiling means to wrap the fish in a wet cloth, and poor boiling water on the wrapping until the color of the tuna changes color, then turn the fish over and repeat the process. The fish is then put in ice water so the heat doesn’t go too deep in the meat. It is immediately removed once it cools so that it doesn’t get too watery. The tuna is then put in Zuke soy sauce and left to marinate for about half a day. In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains.
Both methods keep the maximum tuna flavor possible. Tuna is an essential part of Edo-style sushi. There is great diversity between sushi restaurants in the parts, marinating time and flavor of Zuke, which creates a new, original flavor when the lean meat of the tuna soaks up the soy sauce. The fattiest cuts of tuna are most popular. The lean meat has only become more popular due to a rekindled interest in zuke, but in fact during the peak of the bubble economy, there was a time when high-end restaurants in Ginza didn’t know what to do with all their leftover lean tuna meat. It’s almost unbelievable to think of it now.
Using too much soy sauce spoils delicious sushi so make sure to only put a bit of soy sauce in the special dish. Make sure to tilt the sushi to the side and put just a dab on the end of the topping. Gari can be used as a brush to apply soy sauce to sushi rolls since they cannot be tilted. However, there are differing opinions as to whether this is a refined way to eat or not. Many people say it was basically made up by a publishing company. You just need a few drops in the soy sauce cruet. Actually at very fancy establishments the sushi is served with Nikiri so normal soy sauce is never used for dipping.
Many people believe that when it comes to seafood, freshness is everything. But is that really the case? This article explores the complex relationship between freshness, flavor, and the way fish is processed and transported around the world.
The forms in which seafood is transported from fishing ports to consumption areas can be broadly divided into four categories: live fish, fresh fish, frozen fish, and processed products. We will omit the explanation of processed products, as it is self-explanatory. Regarding frozen fish, there are differences depending on the country. In the United States, fish that has been frozen and then thawed is also called “fresh fish.”In Japan, refrigerated fish or live fish that have been killed is called “fresh fish,” and when frozen fish is sold, it must be labeled as “thawed.”
In countries outside of Asia, “live fish” may refer to fish swimming in aquariums. Since it is not commonly seen in markets or supermarkets, we will explain it here.
Live fish, as the name suggests, refers to fish that are still alive, such as those kept in tanks or aquariums. They are transported from fishing ports in ships equipped with tanks or in specialized trucks with tanks on their cargo beds. There is also a dedicated section for live fish at the Toyosu Market. Once they are slaughtered, they become fresh fish.
One reason for the demand for live fish is that they can be caught from the tank while still swimming, prepared on the spot, and served. In addition to the freshness of the ingredients, there is also the value of the “experience” it offers customers, which can serve as an added value for restaurants. This applies to shrimp and squid “Odori.”
Another reason is that, depending on how they are processed after being caught, even the same individual fish can vary greatly in quality (amount of umami) and shelf life. For example, large fish that have been properlybled and had their nerves severed and fish that have died naturally after being caught (nojime) and have not been processed in any way (although they are cooled with ice) can have a shelf life difference of more than a week.The solution to this issue is live fish. Most seafood available in supermarkets in many countries is Nojime-processed.
Additionally, the state immediately after live fish are killeded is sometimes referred to as “seisengyo.” Depending on freshness, it is categorized as “seisengyo” (highly fresh) or “sengyo” (slightly less fresh). “Seisengyo” is used for raw dishes like sashimior sushi, while ‘sengyo’ is primarily used for cooked dishes like grilled or simmered fish.
However, it is not that simple. Transporting and managing live fish involves various challenges, such as water quality deterioration, transportation costs, fish stress, and equipment investment.
In Japan, such extensive research has been conducted on freshness.
Of course, it’s a well-known fact among professional chefs that some fish don’t rely solely on freshness. Of course there is importance in freshness, but that’s just one element. It’s generally understood that flavor and taste improve with time (maturity).
The umami* found in the meat of the fish is essentially inosinic acid and glutamic acid. After a certain amount of time has passed after a fish has died, the body stiffens and not long after that the rigor lets up. The inosinic acid, which the umami is composed of, comes after the fish has stiffened. It then accumulates in the process of the body relaxing. This is the same in beef and pork in which there is no umami in the meat unless it is hung and matured for a time.
Therefore, ikizukuri sashimi that is still twitching usually won’t have the taste or depth of umami. However, the firm texture of sashimi is also an undeniable enjoyable aspect. It is not all about the umami.
*Glutamic acid, Inosinic acid and Guanylic acid are representative components of umami. Guanylic acid is found in kelp and vegetables (tomato, Chinese cabbage, green tea, etc.) as well as Parmesan cheese, inosinic acid is found in fish (bonito, macheral, sea bream, etc.) and meat (pork, chicken, etc.) while Guanylic acid is abundant in mushrooms (especially dried shiitake mushrooms).
Fermented beverages such as sake and wine pair well with sushi. Sake is made from rice. So it only makes sense that this would pair well with sushi – also made with rice. It is also the only alcohol that eliminates the smell of fish and shellfish.
On the other hand, when considering compatibility with wine, toppings that use strong seasonings like Nikiri, including tuna and conger eel with sweet filling, match superbly with matured red wines such as Pinot Noir.
For example, Bourgogne Chambolle Musigny, Cote de Beaune, Morey-Saint-Denis, etc.
White wines such as a lighter Chardonnay, Sauvignon Blanc and Riesling go well with white fish flavored with Citrus sudachi and yuzu or squid eaten with salt.
For example, Bourgogne Chablis.
However, neither red nor white wine goes well with herring or salmon roe. The iron specific to wine is said to contribute to the fishy smell of fish roe.
In the research of one wine manufacturer, the factor that generates the smell of fish and shellfish is the iron (ferrous ion) found in wine. Wines with relatively low levels of iron such as Sherry (Spain), Champagne (France) fermented twice in the bottle, Cava (Spain) and Franciacorta (Italy) mature without adding sulfite, which prevents oxidization. This reduces the ferrous ion in the wine and the fishy smell is virtually unnoticeable.
Either way, the research of wine and sushi pairings is still insufficient and there haven’t yet been any reports of unexpected compatibility. If anyone out there has found a wine that does pair well with herring or salmon roe, please be sure to share that information with us.
Conveyor belt sushi restaurants and high-end sushi restaurants in areas like Ginza both serve sushi, but they differ significantly in their roles and the quality of the experience they offer.
The most obvious difference is the price range. Conveyor belt sushi offers dishes starting at 100 yen per plate, making it affordable and popular among families and students. In contrast, high-end sushi restaurants primarily offer “omakase” courses, which can cost between 10,000 and 50,000 yen per person. These establishments are often chosen for special occasions or business entertaining, where customers seek an extraordinary experience.
The serving style is also contrasting. At conveyor belt sushi restaurants, the self-service style where sushi is served on a conveyor belt is the norm. Recently, touch-panel ordering and high-speed conveyor beltshave been introduced to prioritize efficiency and speed. In contrast, high-end sushi restaurants primarily use a counter-style setup where chefs prepare each piece of sushi by hand and serve it directly to customers. Sushi is not merely a meal but an experience of “once-in-a-lifetime” interaction between the chef and the customer.
At the core of this “experience” lies the sushi chef’s observational skills and conversational abilities. Chefs at high-end sushi restaurants constantly observe customers’ eating progress, expressions, and how much they drink. They make split-second judgments about whether the sushi is being enjoyed, the timing for the next piece, and the customer’s hunger level, all while serving dishes at an impeccable pace. They do more than just serve sushi; they may also briefly explain the origin of the ingredients or the preparation process, or engage in conversation to lighten the mood. This ability to maintain the perfect balance—neither too much nor too little—while giving customers a sense of comfort and familiarity is a testament to the chef’s experience and human touch. Such interactions are a unique feature of high-end sushi restaurants that cannot be experienced at conveyor-belt sushi restaurants.
There are also significant differences in the toppings used and the depth of preparation. At conveyor belt sushi restaurants, cooking processes are streamlined to accommodate large volumes, and frozen or pre-processed ingredients are commonly used. Traditional Edomae-style techniques such as kobujime (kelp-wrapping), sujime (vinegar-marinating) are rarely seen, and the standard style involves placing ingredients on rice shaped by machines. This streamlining contributes to the appeal of enjoying sushi affordably and quickly.
In contrast, high-end sushi restaurants use fresh, natural ingredients sourced daily, with each ingredient prepared in the most suitable way. The sushi chefs carefully craft each piece to bring out the individual characteristics of the ingredients, and even the rice is meticulously prepared, with attention to the type of rice, vinegar, and temperature. The chefs adjust the size and firmness of each piece based on their judgment to achieve the perfect harmony between the ingredients and the rice.
Furthermore, there is a significant difference in the atmosphere of the restaurants themselves. At conveyor belt sushi restaurants, the layout prioritizes efficiency, with tables as the main seating arrangement. The interior design and furnishings are often cost-effective, creating a bright and casual atmosphere. In contrast, high-end sushi restaurants feature natural wood counters, carefully selected tableware, and soft lighting, with a consistent aesthetic throughout the space. Even the chairs, chopstick rests, and chopsticks are made from high-quality materials, all functioning as part of the stage setting for the art of sushi.
Even among high-end sushi restaurants, there is a wide range of styles. For example, some restaurants, like “Sukiyabashi Jiro,” serve only sushi, with no appetizers or side dishes, focusing solely on the sushi itself. Others offer a course that includes appetizers, grilled dishes, and simmered dishes before the sushi, allowing customers to enjoy the pairing with sake. Especially in the latter style, rare local sake and seasonal limited-edition sake from all over the country are available, and the entire course is presented as a story, taking into account the compatibility of the dishes with the sake.
On the other hand, conveyor belt sushi is basically designed as a place to enjoy sushi quickly and easily, with drinks centered around beer and standard sake. Appetizers and side dishes are not emphasized. In this way, even among high-end sushi restaurants, there are those that “compete solely on the quality of their sushi” In this way, conveyor belt sushi and high-end sushi restaurants have completely different philosophies and roles, from price, serving style, ingredients, and space to the relationship with the chefs. Conveyor belt sushi combines efficiency and fun, making sushi a more everyday part of Japanese cuisine. High-end sushi restaurants present sushi as an “art of cuisine,” blending technical skill and aesthetic sensibility to convey the depth of sushi and the essence of Japanese culture.
By understanding the unique appeal of each and choosing according to your purpose or mood, you can fully appreciate the multifaceted nature of sushi as a dish.
This ginger includes Zingerone, a pungent component, and Gingerol, a spice component that changes to Shogaol when heated. Zingerone and Shogaol combine with the components that cause the fishy smell of fish and can eliminate that smell from its source. It makes sense to use ginger as a condiment for fish known for a stronger smell, like horse mackerel and bonito. The Gari served with sushi utilizes the effects of these components effectively for the enjoyment of the delicious taste of the sushi.
On the other hand, wasabi works by numbing senses of taste and smell with a stimulating spice so that the consumer doesn’t experience the fishy smell.
Furthermore, when you try to eat a light sushi topping after one with a richer flavor, a bit of Gari will cleanse your palette so you can fully enjoy the lighter fish. The pungent component also accelerates saliva production, assists with digestion and enhances absorption.
In summary, ginger removes the fishy smell at the source, while wasabi prevents you from noticing the fishy smell.
How the fish is butchered also changes the taste. If the fish suffers and struggles, the body wears and may be damaged, circulating oxidized blood throughout the body, which makes it lose flavor. For fish of high value such as sea bream, flounder, yellowtail, rudderfish and tuna, a method called “ikejime” is used.
The taste of tuna is said to be determined based on the preparations after being caught. The tuna is caught with as little suffering as possible and the nerves are killed immediately for an instant death. Generally, blood is then drained perfectly, entrails and gills are removed, the tail cut off and then the fish is placed in ice-water to lower the body temperature.
The medulla oblongata and main artery of the fish are cut and a kitchen knife is inserted into the base of the tail to drain the blood. A thin metal rod is inserted into the backbone to paralyze the nerves and at the same time controls the putrefied materials that come out of the spinal cord.
This extends the time until rigor mortis sets in, making it easier to maintain freshness and simultaneously preventing blood from circulating in the body, which also prevents the fishy smell.
Freezing the fish to death in ice water is called “nojime”. This method is generally used for small fish such as sardines, horse mackerel and mackerel that are fished in large volume. Although the freshness of the fish deteriorates more quickly than in the case of “ikejime,” it can be done in large quantities without a lot of labor and maintains a certain level of freshness afterwards.
At fish markets, the term “kill” is not used for living fish, instead the word “shimeru” meaning to close or tighten. The term “dead fish” is also not used. Instead the term “nojime” is used for fish that died naturally en route to the market. This stems from the awe of precious life and turning that life into food.
Even if you order beer or sake at a sushi restaurant, your meal will almost always end with a cup of tea. But if you’re going out for sushi, consider drinking that tea earlier, rather than saving it for the end. At sushi restaurants, tea is more than just a simple beverage—it plays an essential role, especially when enjoying fatty cuts like tuna or bonito. It offers benefits that beer and sake simply can’t match.
Why Temperature Matters
One key reason lies in the temperature.
Hot tea helps dissolve the residual fat left on your tongue after eating fatty sushi. This thin layer of fat coats your taste buds like a film, dulling your ability to fully enjoy the flavors of the next bite. Beer and sake, no matter how much you drink, are ineffective at removing this film. But hot tea melts the fat and washes it away, essentially resetting your palate. In that sense, tea serves as a kind of preparation for fully appreciating each new piece of sushi.
Tea’s Antibacterial Benefits
Another reason hot tea is ideal—particularly when paired with raw fish—comes from its antibacterial properties. Tea contains catechins, natural compounds with strong antibacterial effects that can kill many of the bacteria responsible for food poisoning.
Foodborne bacteria are generally divided into two types: toxin-type, which causes illness when bacterial toxins are ingested, and infection-type, which results when live bacteria infect the intestinal tract. Catechins combat both: they neutralize toxins from toxin-type bacteria and destroy the cell membranes of infection-type bacteria, reducing the risk of illness.
Catechins are a type of polyphenol, responsible for tea’s astringency and bitterness. They are especially abundant in green tea, where they account for about 85% of the total polyphenol content.
The amount of catechin extracted depends on the brewing temperature. They are not easily extracted at low temperatures or in cold water but become more soluble as the temperature rises. Brewing tea at 80°C (176°F) or higher maximizes catechin extraction and, in turn, enhances its health benefits. That’s one reason tea is typically served hot—not just in sushi restaurants, but in many other Japanese eateries as well.
The Origin of Oversized Teacups
Here’s another interesting detail: the teacups used in sushi restaurants are typically larger than standard teacups. This tradition dates back to when sushi chefs operated small stands on their own and didn’t have enough hands to constantly refill cups while also preparing sushi. The oversized cups helped minimize refills and keep service efficient.
And to be perfectly frank, there may have been a practical motive as well—if customers fill up on tea, which is easy to drink, they might end up eating less sushi, the main (and more profitable) attraction.
We are sure you’ve never heard of an interpreter accompanying you to a restaurant. Why does Sushi University go through the trouble of providing an interpreter? This is because sushi restaurants have an element that you won’t find at any other restaurant in the world. That is because they are the only restaurants where you can have a direct conversation with the chef. Sushi chefs make the sushi in front of the customers and in addition to chatting while the sushi is being made, they also make an effort to invite conversation that inspires thoughts of the changing seasons and make your experience memorable. Normally this isn’t an option for visitors who don’t speak Japanese, but our interpreter gives you this opportunity. This is one thing that makes Sushi University interesting and unique.
What to expect
The more you know about sushi, the better it tastes. Let’s consider the meaning of these words.
Fish and shellfish are worked with while they are still fresh and fixed into a state that they can be stored. This process was created for Edo-style sushi and has continued to be passed down for approximately 200 years.
These methods were normal practice during a time without refrigerators and the practices continue in almost the same way today. However, the purpose has shifted from optimum storage to optimum taste of each ingredient. In other words, sublimation for even more delicious sushi.
The techniques known as “work” on the sushi, including salting and soaking in vinegar, steaming and boiling and thorough pickling are commonly known in Edo-style sushi, but do you think about which work is applied to each individual topping when you eat it?
Just slicing up seafood and slapping it on some vinegar rice is not Edo-style sushi. It’s fresh. It has fat on it. You should think about the work put into the dish, not just whether the fish is sweet or fatty.
Sushi University offers plans that allow you to acquire basic knowledge of Edo-style sushi while you’re eating. After the lecture you’ll want to visit sushi restaurants even more than ever before.
Why us
Sushi University interpreters aren’t just translating the words. There are a lot of things that even regulars at sushi restaurants don’t know. This is because restaurant mentor is always watching over everyone and is in a position to answer questions honestly. The mentor normally doesn’t take the initiative to talk to people and it might just be the interpreter’s job to create opportunities for dialogue.
Our interpreters are able to do this because they are well-versed in Edo-style sushi and have a firm grasp of the basics of why each sushi dish is good and what work was done to make it so delicious. Interpreters who are not familiar with sushi get caught up in just the words of the interpreting and often don’t have the capacity to engage in meaningful exchange with the mentor. Not just anyone can become an interpreter.
What sushi restaurants does Sushi University visit?
This information isn’t disclosed until the day of the course. If students learn the name of the sushi restaurant in advance, they may search for it online and find mistaken information or acquire unnecessary preconceptions. The course is not about where you will eat the sushi, but why it is delicious and what Edo-style work has gone into the dishes to create that flavor. This is what you should focus on during your visit. Thank you for your understanding.
Can I talk to other Japanese customers?
In high-class sushi restaurants, it is understood that you are not allowed to talk to the person next to you. This is because some people use them for business entertainment. However, in sushi restaurants where sushi university is held, the Japanese person next to you may talk to you. And it may even happen that they offer you sake.
Why do we need to provide my mobile number?
When you apply online, mobile number is a required field. However, we will never call your phone. Perhaps you feel that means it’s not necessary.
When we need to contact you, we will first call the hotel. If we can’t get ahold of you there, we will send an email. If we don’t get a response to the email, then we will send a message to your phone.
If you happen to be staying in an Airbnb, we will send a message to your mobile phone once we arrive at your Airbnb to pick you up.
We appreciate your understanding.
Why do you call the hotel the day before my reservation?
The day before your Sushi University reservation, our interpreter will call your hotel.
The reason for this is not only to confirm your reservation with you but also because the sushi chef will be visiting the Toyosu market the next morning to purchase the ingredients he will use for your meal. Some of the toppings are prepared a few days before serving, but most will be purchased on the morning of the reservation.
Most sushi restaurants serve an Omakase course. The benefit of this for the customer is that you will be served the chef’s expert choice. The benefit to the sushi restaurant is that they can avoid stocking seafood in the counter display case without knowing if they will have an opportunity to serve it or not. In other words, they won’t purchase seafood ingredients that they don’t need.
In recent years, global warming has affected fishing hauls and seafood prices have gone up between 50% to 100% from just a few years ago, so over-purchasing is an important issue from the viewpoint of running sushi restaurants and SDGs.
There are also some cases in which travel schedules change. Sometimes trains or planes are suddenly canceled or don’t run on schedule. Such things are unavoidable, but by calling your hotel the day before, we can understand and mitigate the situation a bit better.
Therefore, we will try calling your hotel the day before your reservation. If the hotel indicates that you have not checked in and do not intend to, we will send you an email and possibly send a message to your phone as well.
We appreciate your understanding.
What is the difference between a famous sushi chef’s restaurant and a sushiuniversity?
A sushi university is a dining tour for tourists.
Generally, interpreters who accompany tours eat the same food as the customers. On the other hand, interpreters on a sushiuniversity tour do not eat sushi.
The number of seats at the sushi counter is limited, so it is unusual for an interpreter who does not eat sushi to sit there.
Some sushi restaurants have staff or sushi chefs who speak foreign languages, but they don’t have time to respond to questions, so the conversation doesn’t really get going.
Unless you’re a regular customer who knows the ropes, it’s unlikely that you’ll have a satisfying dining experience. In other words, at a restaurant run by a famous sushi chef, it’s just an experience of eating the sushi that’s served.
Sushiuniversity could be called a small-scale dinner theater.
What kind of people participate in sushiuniversity?
There are all kinds of travelers: honeymooners, people with children, people eating sushi for the first time, people who run restaurants, people who have come to Japan for the first time, heavy traveler, Anonymous restaurant inspectors, foodies, and sushi connoisseurs.
Can you provide interpreters for languages other than English?
In Tokyo there are very few interpreters for languages other than English. However, if you apply well in advance, we may be able to find an interpreter in your language of choice. In this case, an extra fee will be applied.
Can children participate in the program?
Sushi University courses are not overly formal, but participants need to stay in their seats for a period of time. Please consider this when making your reservation.
Do you have a menu that caters to vegetarian, vegan or halal dietary requirements?
Unfortunately, we don’t have any dishes for vegetarians, vegan or halal.
If only one of the participants is vegan, we will provide sushi made with cucumber, avocado, shiitake mushrooms and kanpyo (dried gourd shavings) for that person.
Is there a children’s menu available?
Unfortunately, the sushi roll dishes that children tend to enjoy such as Salmon and Avocado rolls and California rolls are not available on a traditional Edo style sushi menu. The sushi can be made smaller, and wasabi can be left out, but generally the menu will be the same as the adult course.
I’m not a foreign tourist. I am a sushi chef. Can I participate in Sushi University?
Of course you can. Please ask any questions you would like, such as points to watch out for when making sushi, preparation methods, etc. We will answer what we can as sincerely as possible. However, you will not be able to actually cut toppings or make sushi in this course.
I am a foreigner living in Tokyo. Can I participate in Sushi University?
Of course you can. However, we will designate a hotel lobby for the meeting place. We are unable to make arrangements to meet you at your home or another place of your choosing.
Is it OK to take photos during the lecture?
It is OK to take photos of anything you are interested in, such as sushi ingredients and knife skills. A sushi master has given us permission. Please be careful not to accidentally get a picture of any other customers. However, please refrain from taking video and uploading to sites like YouTube.
Can I book a large party online?
Online reservations can be made for up to seven guests. For a party of 8 or more people, or anyone who is interested in reserving an entire restaurant, please email services@sushiuniversity.jp with the name of the course, the date, the number of people, your name and etc.
What is the cancellation policy?
If you need to cancel or amend your booking, please let us know as soon as possible. If your reservation is canceled at least 2 days before the tour, no cancellation fee will be charged.
However, if you cancel the day before or the same day as your reservation, you will be charged a cancellation fee as follows :
Day before tour reservation: 50% of total tour fee
Day of tour reservation: 100% of total tour fee
How do I cancel my booking?
Bookings must be cancelled on the link included in the email confirming the reservation. Cancelations will not be accepted over the phone.
What if an emergency happens and I have to cancel last minute?
Cancellations are handled on a case by case basis and at a manager’s discretion. We will always be hospitable and take the circumstances into consideration.
Do your oils contain trans-fat?
Our oils do not contain trans-fat.
Am I allowed to bring my own drinks?
No, guests are not allowed to bring their own drinks under any circumstance.
Do you allow smoking inside the building?
No, we’re sorry, we do not.
What types of payment do you take?
We are sorry to inform you but we do not accept payment by credit card. We only accept payment by cash only.
How do I make a complaint, say thanks or suggest an idea?
Complaints, compliments and suggestions can be sent to us via email to
services@sushiuniversity.jp
Can I make a Sushi University reservation for one?
Back before there were refrigerators, wasabi was indispensable for Nigirizushi, eliminating the fishy smell and also providing bactericidal effects to prevent the fish from spoiling. Wasabi is originally from Japan and it has been used in Edomae sushi from the very beginning. Even with all the advancements in technology for storing sushi toppings, wasabi is still used today to remove the fishy smell and prevent spoiling. However, nowadays the flavor and aroma of wasabi and the way it brings out the flavor of the sushi topping is the main focus.
When wasabi is grated and exposed to the air, its unique heat is made enhanced by enzymes. Using a coarse grater gives the wasabi a rough, fibrous texture that spreads the spicy flavor through to the back of the throat. On the other hand, if Sharkskin wasabi is grated finely, it foams up with tiny bubbles and makes a creamy taste. The type of wasabi depends on the personality of the shop.
However, the powdered wasabi and wasabi paste you find at kaiten-zushi (conveyor belt sushi) is primarily made from horseradish and is colored and scented with additives. It isn’t dried wasabi and it is significantly cheaper.
The simmered anago is soft and tender, with a melt-in-your-mouth flavor.
Anago and Edomae Sushi
Sushi restaurants that advertise “Edomae style” on the sign somewhat fear customers who order Anago (Japanese conger) right off the bat. If the customer then eats as if they are really taking the time to taste the sushi, then any chef not fully confident in their skills will want to hide under the sushi counter.
Anago is a topping that really demonstrates a chef’s skills (or lack thereof). Edomae-style sushi chefs work on many toppings. Anago is a perfect example of these toppings.
In the morning, sushi chefs purchase anago that has undergone Ikejime. The anago is placed on a special cutting board, and a skewer is inserted into the pectoral fin to secure it firmly.
A knife is inserted from the back, following the spine, and the fish is cut open while holding it firmly with one hand, all the way to the tail. The internal organs and spine are removed, and the head is separated from the body. Finally, the flesh is scraped with a knife to remove any remaining impurities, completing the process. While it may seem like a simple task when described in words, it requires a high level of skill.
Before cooking, the anago is rubbed with salt to remove the slime. Rubbing causes moisture to be drawn out of the eel. This moisture contains the fishy odor of the eel. This process removes the characteristic muddy smell from the flesh. Additionally, as the moisture is removed, the flesh becomes more compact, making it less likely to fall apart even after prolonged simmering. However, the flesh does become slightly firmer due to the loss of moisture. Some sushi chefs rinse the eel with hot water and carefully remove the slime with a knife.
Since the fish is plain, the flavoring is also a subtle skill and not an easy task. Depending on the shop, the chef may make the sushi with the boiled fish, use Nitsume to bring out the flavor or lightly roast the fish before combining it with the rice. The chef’s ideas and abilities are apparent in the final dish. If the sushi is made from the freshly boiled fish, it should be soft and melt in your mouth…if the chef knows what they are doing! Lightly roasted Anago will have an aroma that fills your entire mouth.
The work this topping takes to serve is a chance for sushi shops to show off their specialties, but it is also a clear indicator of the quality of the shop. The level of the chef and quality of the sushi shop will be revealed as soon as you place Anago in your mouth.
According to most sushi masters, salt is the defining factor in the taste of gizzard shad (kohada).
Before seasoning gizzard shad with vinegar, the process starts with salting the spread open shad. It is the length the fish is salted that makes or breaks the fish. The reason for salting the gizzard shad is not just for flavoring, but also to draw out the umami of the fish. Salting for too long results in a briny taste; too short and the umami won’t come to the fore. The timing must be perfect in order to achieve that emotional “umami” moment.
This timing can be compared to boiling eggs: 3 minutes gets you soft-boiled eggs but five minutes gets you hard-boiled eggs. With eggs you can follow this rule of thumb, but no such rule exists for the spotted shad. The conditions for the salting time differ depending on the temperature, humidity, size of the fish and the degree of fat.
For example, a more slender fish in the middle of summer may be salted for 30 minutes, but a fatty fish in the winter needs to be salted for four hours. Just a few minutes longer or shorter than the perfect salting time completely changes the taste of the final dish.
Skilled chefs adjust the time on a daily basis according to the weather and the quality of the fish. Shops that can provide precisely the same spotted shad taste every day of the year are truly the best of the best.
这里提到的各项事宜不仅仅是寿司店特有的礼仪，也适用于日本的所有饮食店。简单概括为一点，就是不影响到其他客人就可以了。请参考下列各项。
Sushi Shrimp Overview
Zuke is one of the traditional Edo-style sushi methods. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami. Zuke is divided into two broad methods. Here we describe the characteristics of each.
Fermented beverages such as sake and wine pair well with sushi. Sake is made from rice. So it only makes sense that this would pair well with sushi – also made with rice. It is also the only alcohol that eliminates the smell of fish and shellfish.
However, neither red nor white wine goes well with herring or salmon roe. The iron specific to wine is said to contribute to the fishy smell of fish roe.
Conveyor belt sushi restaurants and high-end sushi restaurants in areas like Ginza both serve sushi, but they differ significantly in their roles and the quality of the experience they offer.
Gari is pickled ginger.
On the other hand, 
How the fish is butchered also changes the taste. If the fish suffers and struggles, the body wears and may be damaged, circulating oxidized blood throughout the body, which makes it lose flavor. For fish of high value such as sea bream, flounder, yellowtail, rudderfish and tuna, a method called “
Freezing the fish to death in ice water is called “
According to most sushi masters, salt is the defining factor in the taste of 
For example, a more slender fish in the middle of summer may be salted for 30 minutes, but a fatty fish in the winter needs to be salted for four hours. Just a few minutes longer or shorter than the perfect salting time completely changes the taste of the final dish.