Edomae Sushi Hanabusa

The chef learned his craft at a sushi shop with roots as an Edo-era food stall. He loves the fish of Tokyo Bay, focusing on the preparation of the sushi toppings. Sushi rice is seasoned with red vinegar and salt. The old-timey counter and the chef’s maxim, ‘everything begins and ends with tuna’, attest to his old-school approach. Fatty flesh of tuna is the first item; gizzard shad an essential one. With economy of movement, he forms his sushi gently, so the sushi rice melts in the mouth. Generous portions and thick tuna rolls are part of the same Edo heritage.