Edomae — “in front of Edo Bay” — is Tokyo’s classical sushi school: fish cured and treated with centuries-old technique, warm red-vinegar shari. No fussy sauces, no excess garnish — only fish, rice, and fresh-grated wasabi.
Behind the counter stands chef Tomohiro Sawaguchi — Japanese, forming every nigiri in front of eight guests. An omakase counter is a one-man theatre: his calm sets the tempo of the whole room.
Fish flies in from Toyosu Market, Tokyo — the world’s largest fish market. And the foundation of every nigiri is shari: warm rice, red vinegar, pressed just firm enough to dissolve on the tongue.
The room is dark as a gallery: hundreds of uroko wooden scales layered behind the hinoki counter under amber track light. Eight seats, two seatings — no crowding, no noise.