Sushikatsu鮨勝

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flounder

sushikatsu

Please enjoy simple and delicate "Edomae-sushi" authentic techniques

鮨勝

SUSHIKATSU "Edomae-sushi shop"

Shop name
鮨勝 Sushikatsu
Address
〒102-0082
9-20 Ichibanncyou,Chiyodaku, Tokyo, Japan
Hanzoumon-station　No５exit 30sc
＜MAP＞
Open hours
【Week】
11:30～14:00（L.O 13:30）
17:00～22:00（L.O 21:30）
【STU・SUN・Holyday】
17:00～21:00（L.O 20:30）
Tel
+81 3-3237-7456
Irregular holiday
Nearest station
Tokyo Metro Hanzomon Line
"Hanzomon" No'Z05
30 min walk from Exit 5
Seats
26 seats（counter：10、tables seats：16）

Decrease the Burden and Amount

OUR CONCEPT

What is EDOMAE?

Edomae-sushi is a traditional Japanese food genre mainly consisting of sushi shaped by hand (Nigiri sushi), It was created about 150 years ago in Edo, the city currently called Tokyo. Sushi made by sushi chefs using seafood from Tokyo Bay which is called Edomae-sushi. The number of people who know the word ‘Edomae-sushi’ are decreasing in recent years, but by knowing “Edomae-Sushi”, one can become an expert of Edomae-Sushi.

鮨勝 Since 1970

The culinary journey you will experience at Sushikatsu will introduce you to the many flavors of Japanese cuisine. Our focus is to show diners a series of dishes that combine creativity and various traditional Japanese cooking techniques. Our fish are bought every day at Tsukiji Fish Market in Tokyo, the famed and largest fish market in the world to guarantee quality .We assure you that you will enjoy the day's best selected fish at Sushikatsu.
Thank you for entrusting your taste buds to our chefs.

■■The Secret to
the good taste is “Umami”.

In Japan, since the very old days, the concept of “tasty” is called umami, and properties that make umami exists inside the cells of food. Chefs invented ways to prevent damaging of delicate cells so that umami will remain inside the cell membrane. Therefore, people who do not have the skills to prevent damaging cells are not consider as real sushi chefs.

During Edo period,
more than 150 years ago,
it was impossible to create
a vacuum container to prevent germs.

There was no electricity nor refrigerators, so low temperature storage was impossible. How did people of Edo period eat raw fish? Why did they love this food?
Edo-MAE SUSHI How did people of Edo period eat raw fish?
Why did they love this food?

Edo-mae SUSHI
Why did they love this food?

If Chef do not know how to thoroughly take out fish smell from the cell, "It is not a sushi chef” I would like to explain that the answers to these questions using science.