【17 Recommended】Authentic Edo-style sushi in Tokyo

You would like to eat Edo sushi at a sushi restaurant in Tokyo and are you looking for the authentic one?

“Edo-mae sushi” takes the time and effort to carefully craft the work of sushi chef and bring out the original taste of the fish.

In modern times Edo-mae sushi is one of the finest gourmets so it’s worth trying.

Here are the 17 delicious Edo-mae sushi restaurants in Tokyo.

What is Edo-mae Sushi?

Edo-mae sushi refers to sushi made in the current 23 wards of Tokyo and it is the origin of today’s nigiri sushi.

During the Edo period, more seafood could be harvested near Tokyo Bay.

But at that time,refrigeration and freezing techniques had not yet been developed and there were no transportation means so they had a hard time keeping fish fresh.

In order to last a little longer, the raw fish was tightened with vinegar and salt, boiled, soaked in sauce and soy sauce and various other processes were added.
　
It was the beginning of Edo-mae sushi which provided busy Edo children with food and shari at street food stalls.

Typical ingredients for Edo-mae sushi include locusts, small skins and tuna pickles.

Nowadays, refrigeration and freezing techniques allow you to store fresh sashimi for a long time and enjoy delicious nigiri sushi.

What is the “work” of Edomae Sushi?

Let’s take a look at what sushi chefs at Edo-mae Sushi do. Edomae Sushi’s job is to add a variety of cooking methods to the story.

For example, tuna is pickled in soy sauce,they cook a variety of dishes, such as vinegar, simmered mackerel,boiled octopus and shrimp.

The artisan calls the method of fine-tuning the story in some way “preparation” and reveals the skill of the artisan.”Edomae sushi” offers a variety of flavors depending on the skill of the craftsman.

A restaurant where you can eat the ultimate Edomae sushi

Edo sushi in the Edo era was like fast food, but it is now a high-class gourmet.

Authentic Edo-mae sushi costs around 5,000 yen for lunch and 10,000 to 30,000 yen for dinner.

In any case, it is important to eat sushi at sushi restaurants as quick as possible.

The sushi chef recommends eating the sushi immediately and knows the temperature of the shari.

Keep in mind that if you leave it on the table for a long time , the ingredients will dry and the taste and flavor will change.

Let’s take a look at recommended Edomae Sushi in Tokyo.

Sushi Saito

You can enjoy traditional Edo-mae sushi that focuses on Edo-mae’s large shake size and traditional red vinegar shari.

Hard Shari has not changed since its foundation and uses no sugar or mirin. Refreshing system made only of vinegar (red vinegar) and salt.

Edo-mae classics, octopus, squid, conger, kohada, shako,tuna and conger eel are carefully selected.

Sushi Yoshitake Ginza

Tuna and mackerel have a strong taste, and there is a selection of neta, snacks and liquor with a sweet and crisp taste.

In the Omakase Course, tuna is carefully selected, vinegared rice is small, snacks, single dishes and sake are also available.

We have a reputation for sushi that has been worked on without any hassle and meticulous customer service.

Nihonbashi Nihonbashikakigaracho Sugita

It is a famous restaurant that is known to be difficult to book a reservation among Edo-style sushi restaurants in Tokyo and is constantly evolving.

Only “Omakase Course” that provides knobs and grips is written.

The tuna grips, made by leading craftsmen, match the melting fat in the mouth with elegant soy sauce.

Shari has a moderate hardness and crimson vinegar flavor and enhances the taste of the ingredients.

Sawada

We provide Edomae Sushi from Ginza to the world with hospitality and mastership.

Ingredients are purchased from Toyosu and sent directly from Hokkaido every day domestic natural ingredients, delicious dishes are exceptional.

The best seasonal handmade tuna is popular with carefully selected raw tuna from the Sea of Japan.

Sukiyabashi Jiro

Edo-mae sushi is a popular topic when you can enjoy aged sushi with fish laid down and its taste enhanced.

Sushi Chef who have honed their own skills will mature white fish and blue fish for about one week to several months to maximize the aroma and umami.

Excellent compatibility with hardened shari using red vinegar, which boasts a mature soft material.

Higashiazabu Amamoto

As the leading sushi chef in Japan, enjoy the ultimate taste of mature and honed techniques.

The lively counter is warm and relaxed despite high thresholds.

It carries Edo-style sushi traditionally held in large size, so it is recommended for those who want to eat a lot.

The balance between the lively taste and sweetness of the fish and the warm shari is exquisite.

Nishiazabu Taku

The sushi is well-known for its radiant and mature products and Shari is a highly complete and gentle work with red vinegar.

Of course, aging material provides knob and material grip,you can also feel particular about cooking and arrangements.

The mushroom red shellfish and the chewy red shellfish are a must order.

Shutoku 2nd

Edo-mae sushi is popular as a new building of the long-established “Kinoju” with a history of about 400 years since its establishment.

The tuna grips, made by leading craftsmen, match the melting fat in the mouth with elegant soy sauce.

Shari has a moderate hardness and crimson vinegar flavor and enhances the taste of the ingredients.

There are 16 counters, 3 table seats, private rooms and English-skilled sushi chefs with sommelier certification.

Yoshino Sushi

Established in 1879, it boasts the 5th generation traditional taste of Edo-mae sushi which began as a sushi restaurant and is the birthplace of Toro Nigiri.

Only a minute walk from Nihonbashi Takashimaya and the tradition is firmly inherited.

Hard Shari has not changed since its foundation and uses no sugar or mirin. Refreshing system made only of vinegar (red vinegar) and salt.

Edo-mae classics, octopus, squid, conger, kohada, shako,tuna and conger eel are carefully selected.

Menten Sushi

Located on the first basement floor of Marunouchi Brick Square directly connected to Tokyo Station, a 5-minute walk from Tokyo Station.

Dinner is only the Omakase course (6,000 yen) using fresh ingredients purchased from Tsukiji.

Experienced sushi chef inherit the genes of Nishi-Azabu Sushi Restaurant and offer high-quality traditional dishes.

Kimura

Edo-mae sushi is a popular topic when you can enjoy aged sushi with fish laid down and its taste enhanced.

Sushi Chef who have honed their own skills will mature white fish and blue fish for about one week to several months to maximize the aroma and umami.

Excellent compatibility with hardened shari using red vinegar, which boasts a mature soft material.

Sushi Ichikawa

A collaboration between Edo-style sushi and Kyoto cuisine is a hot topic.The famous sushi restaurant in Setagaya has been reopened in Shirokane Takanawa.

In the Omakase Course, tuna is carefully selected, vinegared rice is small, snacks, single dishes and sake are also available.

We have a reputation for sushi that has been worked on without any hassle and meticulous customer service.

Miyake Kozushi

Founded in 1866, this is the Edo-style sushi of the Imperial Family in a quiet residential area.

It carries Edo-style sushi traditionally held in large size, so it is recommended for those who want to eat a lot.

The balance between the lively taste and sweetness of the fish and the warm shari is exquisite.

Sushi Take

A small sushi restaurant with only eight seats, with soft light reaching the single plate counter of the Ginza Building.

The sushi is well-known for its radiant and mature products and Shari is a highly complete and gentle work with red vinegar.

The mushroom red shellfish and the chewy red shellfish are a must order.

Shinbashi Shimizu

You can enjoy traditional Edo-mae sushi that focuses on Edo-mae’s large shake size and traditional red vinegar shari.

Tuna and mackerel have a strong taste, and there is a selection of neta, snacks and liquor with a sweet and crisp taste.

Sushi Ginza Onodera

We provide Edomae Sushi from Ginza to the world with hospitality and mastership.

Ingredients are purchased from Toyosu and sent directly from Hokkaido every day domestic natural ingredients, delicious dishes are exceptional.

The best seasonal handmade tuna (from 20,000 yen) is popular with carefully selected raw tuna from the Sea of Japan.

Sushi Sho

It is a famous shop with a calm atmosphere near Tokyo Metro Yotsuya Station.

As the leading sushi chef in Japan, enjoy the ultimate taste of mature and honed techniques.

The lively counter is warm and relaxed despite high thresholds.

Of course, aging material provides knob and material grip,you can also feel particular about cooking and arrangements.

Manners in Sushi restaurants

Edo-style sushi can be eaten by hand or using chopsticks whichever is easier.

Eating with chopsticks has the advantage that the temperature of the ingredients is less likely to change and eating by hand has the advantage that the shri is less likely to break into pieces.

When eating by hand, it is basic to eat sushi with your thumb, index finger and middle finger.

Always use chopsticks when eating gully soaked in sweet vinegar, and eat in between.

When you add soy sauce to sushi it is better to deep the sushi into sauce and not the rice because rice can easily break into pieces. Again,when you eat sushi use your fingers or chopsticks.

When you put sushi in your mouth and If you stick your tongue to it you can taste sushi more deliciously.

For warships such as sea urchins and salmon roe, there is a way to apply gully with soy sauce and eat it like a brush before eating.

Wasabi is to take the smell of the fish so if you don’t like to use wasabi ,before ordering or making a reservation, you can ask it without wasabi.

Basically, sushi is usually eaten by a single bite but if you eat a lot please ask for less shari.

Sushi not only tastes better but also enjoys the scent of wasabi, etc.

Watch out for perfume, cosmetics and tobacco odors while eating sushi.

Edo-style sushi that uses delicate raw fish so if you smoke or use strong perfume they can refuse the services ,so please be careful.

Summary

Edo-style sushi chefs purchase sushi early in the morning and make sushi with considerable time and effort until preparation time.

That’s why beautiful Edo-style sushi like a work of art is completed.

Please enjoy the authentic Edo-style sushi in Tokyo!