銀座の本物の江戸前寿司(すし)をお探しなら銀座鮨からく

Edo-style sushi introduction videos

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TOKYO・GINZA

B1F Nishi-5bangai Bldg. 5-6-16,Ginza,Chuo-ku

"Welcome to KARAKU."

Owner Chef TOGAWA,Kminari.

We have been serving EDOMAE SUSHI
Since from the establishment of 1989.

It is recurrence so called doing by traditional way of SUSHI
and just wanted to back to the original of EDOMAE.

SUSHI in GINZA often considered as high class place
but our wish is to offer very friendly atmosphere
for everybody like family and children together.

What is EDOMAE SUSHI?

EDOMAE SUSHI means traditional SUSHI eating style in EDO Period
which being prepared and served quickly from the cart after getting order.

Since it was the time which no fresh fish available in good condition,
fish was obliged to be processed with Vinegar, salt,
and soy source in order to enhance its preservation.

To make fish itself matured and drow the taste of fish by adding
extra job to make SUSHI is the way of EDOMAE SUSHI.

What is the technic of EDOMAE SUSHI?

KOHADA(Gizzard Shad)

KOHADA is one of the original of EDOMAE SUSHI in EDO period.

At that time, SUSHI was very expensive food
and KOHADA was the one people finally reached for reasonable SUSHI.

KOHADA was caught in the sea quite easily and
it was not considered as good fish to cook.

Then EDOMAE SUSHI was the first one to started make KOHADA
lightly processed with vinegar and salt and make it as SUSHI.

Once taste of KOHADA condensed, it is a time to eat,
and it is absolutely important to make SUSHI in such right timing after taste is condensed.

It is a typical KARAKU EDOMAE SUSHI.

TAI KOBUSHIME (RED SNAPPER pressed with Kelp)

The key is how to extract water by using salt of kelp.

It would make taste of fish condensed and matured as best condition.

When it is matured in maximum, it is the time to make SUSHI and let customer eat.

This is KOBUSHIME EDOMAE style.

Since taste of kelp melt into white fish meat,
balance between taste of kelp and fish matureness
makes precisely best flavored salt taste KOBUSHIME.

TUNA SOY SAUCE

TUNA used to be considered as low class fish.

As there was no refrigeration system at shat time,
tuna fish gone bad from internal organs.

Then people would only eat back part of tuna
which is not smelled by marinated with soy sauce.

It was the beginning of people start eating tuna soy sauce.

This soy sauce is special which has been made of soy sauce,
sweet rice wine and typical soup stock.

TORO(Fatty Tuna)

Toro is usually one of the major item of SUSHI,
however our, KARAKU way is to dismantle tuna cut into block by block even separately fat tuna,
medium fat tuna and nomal tuna.

Each block part would be packing in ice and sleep for at least 7-10days to be matured.

KARAKU do not serve fatty tuna even as just it is.

ANAGO (Conger eel)

Conger eel of EDOMAE has been considered as the best and the most expensive.

We still use COnger eel cought in the sea front of EDO.

Thay are very round and soft and when it is boiled in fresh,
it would become so soft and picked up very softly and carefully by special technics to make SUSHI.

Conger eel in EDOMAE is to use such item to make SUSHI when it is hot, soft and tender.

When you feel such taste and feeling, it is the real EDOMAE ANAGO SUSHI.

TAMAGOYAKI (Omelet Japanese Style)

TAMAGOYAKI in KARAKU is made of PIKE conger eel, yam and spices.

It is mixed with sweet rice wine, Sake, sugar and soy sauce for an hour
and baked by lo flame also by more than an hour.

It is the same techinic since form EDO period.

As it is baked by low flame, water goes out slowly
and Yam and Pike conger eel also makes round and stickiness texture and soft feeling like cake.


Established in 1989.
Now a days, we have lots of guest from overseas,
since after we serve wine and EDOMAE SUSHI.

HENRIOT Maison founded in 1808 The 8th owner Mr.Thomas HENRIOT

There is special know how on make wine and Champaign,
and we feel the same from SUSHI of Chef TOGAWA.

Even though there is a different culture,
we see the marriage of wine and EDOMAE SUSHI.

Chef TOGAWA got wine sommelier certificates from English wine & Spirits association(WSET)

Chef TOGAWA propose taste of harmony from the wine and EDOMAE SUSHI.

Chef TOGAWA has been invited to MAISON HENRIO for the 1st event of EDOMAE SUSHI and Champaign

It is at most pressure for us to let you enjoy KARAKU, EDOMAE SUSHI and WINE!

お気軽にお問い合わせください TEL 03-3571-2250 受付時間 12:00 - 18:00

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