Maeda

This nigiri uses Bafun Uni or Murasaki Uni from Hokkaido, boasting overflowing sea urchin. It is rare to find sea urchin nigiri instead of gunkan-maki, and the size of the sea urchin is so impressive that it will make you feel moved. This playful dish allows you to fully enjoy the unique characteristics of sea urchin.

The 'Kohada' that the owner, Mr. Maeda, puts the most effort into. It is a beautiful fish that is served as a representative of shiny items in Edomae sushi. The exquisite balance of salt and vinegar, gained from past experiences, has attracted many fans.

Made with anago caught in Akashi, Hyogo Prefecture. The waters near Akashi are rich in the food that eels love, so they grow very deliciously. Also, thanks to the fast flow of the Akashi Strait, the flesh tightens, providing a pleasant texture and a unique sweetness that is a masterpiece.

Uses large clams caught in Chiba Prefecture. The entire shell has a glossiness, thickness, and plumpness, with a soft and tender texture. The exceptional umami flavor spreads as you chew, making it a superb dish.