What is Edomae Sushi?
The origins of Edomae sushi date back to the late Edo period, the early 1800s. Edo is the old name for Tokyo.
At that time, transport was not as developed as it is today, so only fish caught in Tokyo Bay were used.
However, no matter how locally caught the fish was, it was difficult to preserve it in those days when refrigeration and freezing technology had not yet been developed.
Therefore, various methods of processing raw fish were used to make it last longer, such as by braising it in vinegar or salt, boiling it or dipping it in a sauce.
In addition, to enable impatient Edo people to satisfy their hunger in a short time, sushi was served in food stalls, with the rice and the fish together. This was the beginning of Edomae sushi.
Our Style
Matsukawa is a counter only restaurant with eight seats, where the proprietor carefully prepares each dish in front of you.
The only course available is the omakase course, the so-called chef's course, which consists of 18 dishes including nigiri and dessert.
Many of the fish used are caught in and around Ireland, and the type of fish used changes according to availability.
Please let us know in advance if you have any allergies, food allergies or special dietary requirements, so that we can make changes to the course.