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A classic of Edomae sushi, the 'tuna pickled in soy sauce' is a must-have topping in every course. Marinated in soy sauce for over 5 hours, it tightly encapsulates the umami of the tuna. This dish showcases the texture of the red flesh and allows you to savor its deliciousness.

A dish that requires preparation from the day before. Kelp, which creates the basic taste of Japanese cuisine, is wiped with sake, attached to the entire body of the sea bream cut into three pieces, and left overnight. Enjoy the gentle flavor of the sea bream infused with the umami of kelp.

Each bone is carefully removed, and the anago is simmered until it becomes incredibly tender. When served, the simmered anago placed on a bamboo leaf is grilled over a shichirin charcoal stove at the counter. The subtle fragrance of bamboo leaves and the fluffy texture are irresistible.

A classic dish of Edomae sushi, tuna pickled in soy sauce is a must-have item in any sushi course. Marinated in soy sauce for over 5 hours, this dish captures the rich umami flavor of the tuna. It highlights the texture of the lean tuna and allows you to savor its deliciousness.