Ezo-mae!
Ezo-mae Sushi | AboutHistorically, Tokyo was known as Edo, and Hokkaido was referred to as Ezo (or Ezochi/Ezojima). As a result, sushi made with fish from Tokyo Bay is called Edo-mae sushi, while sushi made with fish from Hokkaido is known as Ezo-mae sushi. In Ezo-mae sushi, fish caught along the Hokkaido coast is prepared and served fresh on the same day, which is why it’s referred to as 'Namazushi' (raw sushi). At Sushiya no Saito, we elevate the flavor and appeal of the finest local fish. Here, we introduce some of the signature techniques of Akira Saito, owner of Sushiya no Saito, in crafting Ezo-mae sushi. (Cooperation: Asahiya Publishing Co., Ltd.)
