Sushi Omakase in Tokyo: Unveiling the Mastery Behind Edomae Sushi

From early in the morning to late at night, I didn't have a knife. But I still practiced by myself and learned how to do my job as soon as possible. It was fun and hard at the same time. I'm Takashi Kamikura from Kamikura, Nishi-Azabu. I've been working here for 12 years. This is my 13th year. I was born in Iiyama, in the northern part of Nagano Prefecture. When I was a kid, my parents took me to a restaurant. I thought, I can't do this by myself. Then I got interested in cooking. This is my 30th year. When I worked at a sushi restaurant, I saw the conversation between the boss and the customers. I thought it was really cool. They were eating delicious food. I thought, this is great. I can say this directly. I think there is only counter business. I want to make and provide delicious food that I can eat at the counter. That's why I came to this world. I'm particular about the ingredients. First of all, kohada. Kohada is said to be the best ingredient to understand the work of Edo Maezushi. The amount of salt changes the taste of the rice. I think it's very important. Next is tuna. Tuna is very popular at the tuna restaurant in Toyosu. I want to make good tuna. So I mature the tuna and make it delicious. I'm using Kyushu horse mackerel. This is a restaurant in Toyosu that I have been working with for a long time. This is the season for bonito. This has a lot of oil. I use a straw to remove the oil. I also provide this. I don't usually use raw salmon roe. The season for raw salmon roe is only about three months. I use it only during that time. Raw salmon roe has a thick skin. I soak it in boiling water. I change the water many times. I remove the thin skin. I soak it in soy sauce. I only use it at this time. My restaurant is particular about tuna. When I was a child, I loved tuna. At that time, there was only frozen tuna. I thought it was tuna and ate it. When I entered this industry, I realized that there was such a delicious tuna. When I knew this, I wanted everyone to know this. Tuna has three parts. Red meat, medium fatty tuna, and fatty tuna. These three types of tuna have a strong umami. I don't want to lose to rice. I use rice with only vinegar and salt. I am also careful about temperature management. When tuna is kept at room temperature, it melts in your mouth. I take care of the temperature there. Wasabi is also from SUGIYAMA NO EN in Shizuoka. I use a wasabi called MAZUMA WASABI. Edo-maezushi used to be a castle called Edo Castle. The castle was built. You can see the sea from there. I use fish caught from the sea. I put rice and cut fish on it. It is called Edo-maezushi. I couldn't cook just by putting the fish I caught on the rice. I use salt to make rice. I use boiled eggs. I put tuna on it. I used to do that kind of work. I couldn't eat raw fish. That is Edo-maezushi. There are two ways to say it. Edo-maezushi is Edo-maezushi. There are two ways to say it. In Tokyo, you can't just use what you caught. I do my best to reproduce the work of Edo-maezushi. What I learned the most from Edo-maezushi is... I observe the customers' eyes, ears, and heart. I see if they are hungry. I see if they didn't like this. I see if they liked this. I see those things and react. That's the job of a professional. When I was born, I made sake. I use that sake to make soup with tuna. Other than this, I change things up. Japanese sake is in season now. It's in season now. I drink this all year round. This is my local sake. It's autumn now. The label says it's a cold brew. Ginza and Nishi-Azabu are famous for sushi. I've been in Ginza for a long time. I decided to move to Nishi-Azabu. In Ginza, you can buy sushi while shopping. Nishi-Azabu is not like that. There is no place to shop. Only people who come to eat sushi come here. I want to compete in such a place. I have a disciple now. I want to raise them so that they can be independent. I'm strict about my work. I'm trying to open a shop by myself. The most important thing about this job is to take care of my health. If I don't take care of my health, I can't serve good food to my customers. I'm very careful about that. Sushi is a representative food of Japan. I want people to come to Japan and eat sushi. Sushi has a history of more than 300 years. I want people to come to Japan and eat sushi.