The tradition of Edomae Zushi meets original creativity
At the end of the Edo Period, Japan experienced a flourishing of “townspeople” culture which lead to the development of Edomae Zushi at the start of the Bunka Period.
This style was created by making sushi using freshly caught fish in Tokyo Bay with a variety of natural ingredients.
Despite the flow and passage of time, the “tradition of Edomae Zushi” still remains strong within our culture.
We invite you to enjoy “the taste of Hanabusa.”
Directly Supplied Fish
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.
Wasabi Ordered from the Izu Region
You can’t have sushi without wasabi.
Raised in the pure waters of Mt. Amagi, we have “Matsuma Wasabi” sent to us directly from the Izu Region.
Consider the top-quality variety of wasabi, “Matsuma Wasabi” is cultivated for long periods of time
providing it with a balance of viscosity, sweetness, hotness, flavor, and color.
It is perfect for accentuating the taste of sushi.
Three Kinds of Vinegar
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.
We invite you to try our Tekka-maki Sushi Rolls
At the end of your course meal, we will proudly present you with our Tekka-maki Sushi Roll.
This traditional oversized sushi roll will
gently unravel as it melts in your mouth.
The balance of the sushi rice, maguro, wasabi, and nori is exquisite.
No Time or Effort is Spared in Preparation
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.
- 03-3478-1010 03-3478-1010
- Reservation Hours
- 12:00 pm～10:00 pm
- Hours of Operation
- Weekdays・Holidays 5:00 pm～10:00 pm
Sundays 12:00 pm～2:00pm,5:00 pm～10:00 pm
（Course Last Order 8:30 pm, Nigiri Last Order 9:00 pm)
（Please contact us regarding special events.）