Our Concept

The seafood served at Hanabusa is caught in the nearby Tokyo Bay
and sent directly from local suppliers.
In addition to using traditional Edomae fish,
we choose seafood that “has the best taste at that particular time”
instead of focusing on area of origin or brand names.

There are many types of vinegars that can be used to create vinegar rice, pickle herring, or prepare shellfish, but at Hanabusa we use three types of vinegar including white and red varieties.

We do not add any sugar to our sushi rice, allowing the sweet taste to be brought out by only red vinegar and salt.
Also, depending on the type of seafood, it will be prepared with different vinegars accordingly.
As we do not need to use the vinegar to preserve the fish like in the olden days, we use less salt and vinegar in our preparation to allow the fresh taste of our ingredients to shine through.

For Edomae Zushi, preparation means everything.
It is not as simple as just making sushi out of sliced fish.
In order to preserve and bring out the flavor of the ingredients, Edomae zushi preparation involves a variety of traditional techniques.
Each ingredient is treated specifically to ensure a perfect match with the sushi rice that will further highlight its unique taste.
For example, consider maguro-zuke. It is continually marinated for one to two and a half months.
This is different than just letting it age. Once you taste it, you will see the difference.