Enjoy Edo-style sushi, known as Edo-mae sushi or Tokyo-style sushi, originated in Tokyo (formerly Edo) at Kuhombutsu, Okusawa West Tokyo.

Edomae, Craftsmanship and Techniques.

Due to the lack of refrigeration in the Edo period (1603–1868), chefs developed unique techniques such as marinating, simmering, steaming, or curing fish with salt and vinegar to preserve and enhance flavors.

These techniques are still a hallmark of Edo-style sushi today.

Edogin

Edo-style sushi was originally served at food stalls, making it a fast and convenient meal for busy city dwellers.

Now seated style and enjoy the dining.

“Edogin” is a traditional Edo-mae sushi restaurant located near Kuhombutsu Temple in Tokyo, was Norenwake (branching out) from Tsukiji Edogin.

What sets Edogin apart is its commitment to time-honored Edo-mae techniques—such as aging (Jukusei) aged for several days to deepen their umami flavor, cured (shime) in salt and vinegar to preserve and intensify their taste, marinade in soy sauce to add richness and umami (Zuke), simmered in a sweet soy-based broth for a tender texture and deep flavor (Nimono), carefully prepared with methods rooted in the Edo period, bringing out deep, refined own flavors.

The rice (shari) at Edogin is not Akashari, (red vinegar) because too strong but seasoned offering a rich, slightly tangy base that complements the aged fish perfectly.

Dining at Edogin feels more like stepping into a preserved piece of Tokyo history, offering a slower, more intimate sushi experience rooted in tradition.

No requirement to dip soy sauce but mostly with salt and lemon, with white fish ！

Very surprised with,
Zuke maguro

Deep soy-marinated for several days which never tasted with other sushi restaurants.

It had a sticky, velvety texture that clung to my tongue — absolutely delicious!!

Karasumi (mullet roe, also specially crafted with several methods to create moisted and some sweetness never tasted before and cannot avoid ordering Sake).　※ I forgot to take a photo.

Urchin (Very Rich and creamy taste with a distinctive seashore aroma).

Pen shell (elegant sweetness and crisp, slightly chewy texture.)

MaguroSakuSakuRole (never tried role small rice with yam rolled with Zuke maguro, very crafted.