Sushi Koizumi

In Japan, where there are four seasons, it is the task of the skilled sushi chef to provide consistent tastes throughout the year. The taste of kohada sushi depends on finding the perfect balance between vinegar and salt seasoning and allowing the ingredients to marinate for just the right amount of time. Enjoy the traditional techniques and superb taste of kohada sushi passed down from an Edo-style sushi restaurant established in 1861.

After filling the pot with water, put the clams in and bring to a boil. Craftsmanship is required to pull out the clams at the perfect moment when they are neither hard nor soft. After the traditional Edo-mae technique of "marinating," the delicious flavor overflows the moment you put it in your mouth.

Simmering conger eel over an appropriate amount of heat makes it fluffy and thick. Once it enters your mouth, it melts away, leaving a lingering and rich aftertaste. The taste of the combination of anago, rice, and sauce is the best part of Edomae Sushi.

A total of 22 dishes, including sashimi, rock salt plate, steamed abalone, and a small bowl of sea urchin and salmon roe. Nigiri sushi includes fatty tuna, lean fish, conger eel, small fish, clams, and prawns. *The contents may vary depending on the season and what is available. Thank you for your understanding.

You can enjoy the delicious flavor of the dashi stock, which highlights the skill of the sushi chef.

Fresh seasonal fish are carefully selected by professionals, and the finest ingredients are prepared in the unique Edomae style.

Sake-kasu, with its unique flavor, is a dish that goes well with alcohol.

The sea urchin has a rich, sweet flavor that melts in your mouth, and the beautiful crimson color of the salmon roe has a full-bodied taste. We carefully select ingredients that will bring out the best flavor at any given time.

The flathead is lightly salted and then marinated in kombu seaweed. The moisture in the flathead is removed and the flavor of the kombu seaweed blends together to create a truly special taste.

This sushi uses sweet red squid from off the coast of Kanazawa. When you put it in your mouth, the squid and sushi rice blend together, creating an exquisite texture.

The appeal of "Ark shell" is its outstanding flavor and refreshing aroma. It is a masterpiece that lets you enjoy the delicious flavor that overflows the moment you bite into it.

For Edomae nigiri, kuruma prawns must be boiled. By thoroughly cooking live kuruma prawns, their umami and sweetness can be brought out.

The Edomae technique of pickling brings out the deliciousness of red meat. You can enjoy traditional techniques and flavors.

The beautiful cherry-colored tuna, with its finely textured fat, is soft and melts in your mouth. The sushi makes full use of the gradations of color from lean to marbled.

In Japan, where there are four seasons, the skill of a craftsman is shown in providing a consistent taste throughout the year. The taste of Kohada is determined by the balance of vinegar and salt and the time the ingredients are left to sit. Please enjoy the traditional techniques and flavors handed down from an Edomae sushi restaurant founded in 1864.

After pouring water into a pot, add the clams and bring to a boil. The artisan's skill lies in removing the clams at the perfect timing, when they are neither hard nor soft. This delicacy, which has undergone the traditional Edomae technique of "marinating," is bursting with flavor the moment you put it in your mouth.

The conger eel is simmered at just the right temperature to give it a fluffy, creamy texture. It melts in your mouth, leaving behind a rich, umami aftertaste. The taste of the conger eel, sushi rice, and tsume all blended together is the true joy of Edomae sushi.

The chef's choice sushi ends with a traditional roll. Enjoy simple and refined Edomae sushi that you will never tire of, no matter how many times you eat it.