[3 hours day trip] Edomae sushi made by a female sushi chef x tea pairing of Kawane tea

Enjoy the marriage of Edomae sushi that shines with craftsmanship that takes advantage of the blessings of Suruga Bay and Asahien's award-winning Kawane tea.

Originally, Edomae sushi referred to sushi made with seafood caught in Edomae (Tokyo Bay). Later, at a time when there was no refrigeration technology, ``Edomae'' came to be defined as techniques that added various types of processing, such as finishing with vinegar, boiling in broth, salting, and marinating in sauce. That's it. At ``Anago no Uochiku Sushi,'' we offer Edomae sushi using the rich bounty of Suruga Bay and seasonal delicacies from all over the country, with careful attention to detail in each batch.

We serve delicious Edomae sushi made with delicate handiwork that is unique to women.

Yumi Chiba, a sushi chef, applies Edomae techniques to all sushi noodles. She is a female sushi chef who shines in the overwhelmingly male-dominated world of sushi, but on the other hand, she is not particular about being a woman, she is always conscious of whether she can make delicious sushi, she spares no effort in studying, and she impresses people with her wonderful craftsmanship. fascinates me. Mr. Chiba has the cleanliness and dignity of a craftsman in his gentle smile. He talks about the appeal of sushi, as well as the appeal of the Shizuoka Prefecture ingredients that support it.

A female tea master at Asahien in Kawane pairs Shizuoka tea with Edomae sushi.

Among the tea production areas in Shizuoka Prefecture, Kawane tea is famous throughout the country.
Blessed with fertile soil and river mist from the Oigawa River, the Kawane area developed as a tea producing area that produces the finest taste and aroma. Asahien has been here in Kawane for more than half a century since its establishment, and has always pursued the best taste and provided high-quality tea, winning the Minister of Agriculture, Forestry and Fisheries Award at the National Fair, the Minister of Agriculture, Forestry and Fisheries Award, and the Shizuoka Prefecture Governor's Award. I continue to do so.

Tea master Miki Asahina pairs tea with Yumi Chiba's Edomae sushi. Enjoy the exquisite flavor pairing created by the two.

A delicate and moving marriage of Edomae sushi and Shizuoka green tea.

Originally, Edomae sushi was prepared in an era before refrigeration technology, and was prepared to be preserved for a long time. Vinegar, wasabi, and green tea were believed to have the effect of eliminating bacteria, and they were loved along with Edomae sushi. Tea is an inseparable part of Edomae sushi.
At Uotake Sushi, seasonal seafood is used as sushi toppings, with white fish marinated in kelp, red fish marinated, octopus softly simmered in cherry blossom sauce, and the restaurant's specialty conger eel prepared using a secret technique. The chef's skills are tailored to the state of the seafood throughout the seasons, allowing you to enjoy a variety of flavors. The tea paired with the sushi never overpowers the sushi, but rather plays a supporting role while creating a wonderful harmony. We pay particular attention to the type of tea leaves, brewing method, temperature, and tea utensils, so you can enjoy the indescribable pairing of Edomae sushi and tea to your heart's content.

Posted on: March 2024, 03 *The content of the article is current as of the time of publication.