Food / Style

Edomae sushi

江戸前鮨えどまえずし

Tokyo's own style — fish from the bay, cured, marinated or aged rather than merely raw, on rice seasoned with red vinegar, served one piece at a time at a counter. The word to know is omakase, "leave it to you": the chef decides the order and the pace. Lunch is the affordable way in; a standing sushi bar at Ameyoko or a conveyor-belt place is the cheap and honest one.

How to order: Say "omakase de" and any allergies; eat each piece in one bite, with fingers or chopsticks, soon after it is placed; soy is already applied.
Etiquette: No perfume; do not dip the rice side in soy; no photography of the chef without asking.
Price band: ¥¥¥
Where: Ginza, Nihonbashi, Tsukiji & Toyosu, Ueno & Yanaka

Appears in

Asakusa before the crowds: the temple at seven, the kitchen street, and the river down to the shogun's garden

The words to say are on the phrases page.