Chapter II
Path of sushi
Modern Edomae-style Sushi
Traditional Edomae-style sushi involves cooking or curing the fish before serving it. These techniques developed over 200 years ago were born of necessity. They served to make the catch last longer, given the lack of refrigeration in the nineteenth century.
Modern Edomae-style sushi uses similar techniques under carefully controlled temperatures to coax hidden flavours and textures from the freshest fish. Through time and attention, umami flavours are drawn out through aging our wild-caught Japanese fish.
Our shari is made of Sasanishiki rice seasoned with Yohei Aka-zu, a red vinegar made from matured sake lees by Japan’s famed vinegar brewery house, Yokoi. We serve our sushi at around 38 degrees Celsius to heighten the natural sweetness of the shari and to best pair with our aged, wild-caught neta.