Experience Private Sushi Making with a Professional Chef and Discover the Depth of Edomae Sushi in Tokyo

Tradition and Innovation Intertwine to Create a Brand-New World of “Tokyomae” Sushi

In 2024, the Edomae sushi restaurant Hiroya Tokyomae opened as the new branch of the gourmet award-winning Sushi Hiroya in Daimon, Tokyo. “Edomae,” literally means “in front of Edo” and refers to the old name for Japan’s capital and the body of water in front of it, known today as Tokyo Bay. The word eventually came to mean a style of sushi made using the bounty of Tokyo Bay. The “Tokyomae” part of the new Hiroya restaurant’s name is meant to invoke the image of Edomae that’s been updated for the modern age by incorporating cooking techniques and ingredients from a variety of sources.

Hiroya Tokyomae features a modern interior design with a playful “Innovative Fusion” theme

When he was 18, Hiroya Tokyomae’s proprietor Takuya Motohashi started working at a long-established Edomae restaurant that has been in business for over 130 years. After that, he worked in Singapore before becoming a renowned independent chef at age 29. “The essence of sushi is the feeling of happiness you experience with each bite,” chef Motohashi says. “I believe sushi tastes best when enjoyed in a relaxed atmosphere. Thanks to our calm ambience, customers can expect a one-of-a-kind dining experience with each visit.”

Takuya Motohashi is the proprietor of Hiroya Tokyomae. He is also a certified sake sommelier with a deep knowledge of sushi and sake pairings

Chef Motohashi’s commitment to his craft is reflected in his sushi and Hiroya Tokyomae’s design. From the restaurant’s glistening jet-black exterior to the custom counter made from different types of joined wood, the establishment creates the perfect atmosphere for first-class dining experiences.

Experience the Essence of Edomae Sushi

Edomae sushi was originally developed in an era before refrigeration. That is why it features vinegar, salt, soy sauce, kelp, and other ingredients that help bind and preserve the rice toppings (called the “neta”) such as seafood etc. This craft has been passed down from generation to generation and is one of the cornerstones of Edomae sushi’s delicious, fresh flavors.

Edomae sushi toppings lasts longer thanks to a little extra effort, like marinating the neta in soy sauce

Before the sushi experience, participants will get a chance to observe chef Motohashi demonstrating his hand-pressing techniques. First, he scoops out some vinegared rice with one hand, shapes it into a bale-shaped base called the “shari,” and then finally places the topping on it. The process takes seconds and the chef’s technique is masterful. No move is wasted. Sushi restaurants can sometimes feel intimidating, but back when Edomae sushi was invented during the Edo Period (1603 – 1868), it was a commoner meal meant to be eaten quickly and easily. The chef’s swift movements transport guests back to those days, allowing them to experience the very spirit of Edo.

Arita ware dishes, a favorite of chef Motohashi, bring out the flavors of the toppings

The nigiri demonstration will be accompanied by tips from chef Motohashi on how to properly prepare fish. One of the most important sushi utensils is a hocho Japanese kitchen knife. Chef Motohashi uses three kinds of knives depending on the ingredients. Stainless steel knives, for example, are great for cutting red meat or tuna because they absorb and break down aroma compounds. On the other hand, steel knives are prone to rusting and can be difficult to handle but boast an exceptional sharpness that does not affect the aroma of ingredients.

Knives with short blades are used for more intricate work because of their flexibility. A well-maintained kitchen knife says a lot about a chef’s attention to details

When cutting up fish for use in sushi, you must slice against the grain of the muscles for a smoother taste. “The neta toppings are tastiest when they are freshly cut. It’s recommended to cut the fish just before hand-shaping a piece of nigiri,” chef Motohashi says. Depending on the available stock and ingredients, the chef may take you through the entire process of cutting up a whole fish.

Experience slicing fresh fish with a professional Japanese chef’s knife under the guidance of Chef Motohashi

Learn How to Make Edomae Nigiri Sushi by Watching a Master Chef

After the lessons, it will be your turn to craft a piece of nigiri sushi under the guidance of chef Motohashi. First, wet your hands, scoop out the sushi rice and mold it with your fingers to create a bale shape. Next, apply a little wasabi to the rice before gently placing the neta atop of it. Then, grip the combined shari and neta with your thumb and index fingers and very carefully start rolling and shaping them in your hand. Repeat this three times to complete a piece of nigiri sushi.

Shaping a bite-sized piece of shari rice with just the right amount of firmness may look easy but is actually quite difficult

Chef Motohashi says that: “In nigiri sushi, 80 to 90 percent of the deliciousness is determined by the rice base. You have to get it right.” When he was still training to be a sushi chef, Motohashi used to keep plastic-wrapped sushi rice in his pocket to get a feel for it throughout his day. In the end, though, he found it extremely difficult to achieve the desired shape in just a few moves. Watching his swift moves now, it becomes clear that his craftsmanship has been refined through years of diligent training.

The more skilled the chef, the fewer moves they use. It takes years of trial and error to master this

Compare the Craftsmanship Condensed into Each Piece of Sushi

Compare the sushi that you have prepared with that of chef Motohashi, which will be made from an assortment of seasonal ingredients such as bluefin tuna, in-season white fish, shellfish, and more, depending on the day of the experience. Professionally made sushi is both beautiful and has a nice, firm texture to it as well as a freshness that spreads all over the inside of your mouth. On the other hand, sushi made with care with your own hands has a special quality to it that you will surely enjoy.

Observe how the toppings and rice put together by chef Motohashi glisten in the light. Part of being a professional chef is being able to pick out ingredients at the height of their deliciousness

During the meal, you will have a chance to ask chef Motohashi anything cooking-related that you might be curious about. We recommend using this unique opportunity to get insights on sushi restaurant etiquette from a professional chef.

Enjoying Edomae Sushi and a Chat with a Master Chef: A Refined Moment in Time

In this experience, you won’t just savor Edomae sushi. You will also be able to appreciate chef Motohashi’s craftsmanship and learn how to prepare one of Japan’s most famous dishes. By actually crafting nigiri sushi with your own hands, you will gain a deeper appreciation for the complexity behind this deceptively simple dish, making each bite even more flavorful. Come enjoy a luxurious sushi experience in a refined yet inviting atmosphere.

Savor the delicious flavors of Edomae sushi while enjoying a pleasant conversation with the always affable chef Motohashi