What I know about Edomae Sushi restaurants and omakase

Today I wanted to talk about one of the most popular dishes from where I’m from, sushi.

I just finished reading a book from a well-known Japanese food researcher Yoshiharu Doi, “Ichiju Issai no teian”『一汁一菜の提案』which translates to "The proposal to live with 1 soup and 1 dish." I will talk about the book later on, but reading the book somehow made me want to talk about sushi.

My family comes from a city very well known for good fish, in Toyama. Eating in sushi restaurants is much more affordable and very much a part of their lives.

So it was for me, too. And I still love going to what is called "Edomae" 江戸前 sushi restaurants. But I found out that it's somewhere even my Japanese friends get a little nervous that they don't know how they should enjoy the experience.

So I thought I could make it easier to access by sharing what I know. 

Edomae sushi restaurant and Omakase: what it is

Omakase translates to “I leave it to you.” Especially when you go to an edomae sushi restaurant (A sushi restaurant with a sushi counter attached to an open kitchen where the sushi chef can serve the sushi directly to customers sitting at the counter bar) customers usually think, “I trust the sushi chef. “Let’s ask for his best”

Best can mean a lot of things:

• The most expensive
• Rare
• Local
• Being able to eat your usual favorite set of sushi

When it’s your first time visiting the restaurant, it’s actually a challenge for the sushi chef because he/she doesn’t know you.

The set is usually with good cost performance. It’ll have a budget, then which fish will be provided.

I will choose the one that fits my liking and budget, or sometimes I will negotiate if there is a sushi that I don’t really like, but I really like the others.

Then the sushi chef will think of an alternative that is within their budget, too. They might say it cannot be changed, but I haven’t really come across that if I provide them a valid reason.

Our intern’s first Edomae sushi experience

I once took an intern to a sushi restaurant. She is from China, but spoke very good Japanese and English, and of course her mother tongue Chinese. Very ambitious and hard worker.

The intern talked about wanting to go to experience a proper sushi restaurant and was also interested in farming. She listed many other things but these two were the ones I thought I could help with.

She was also very eager to learn how to do things properly, which she proved when she was working for the company. I remember feeling an urge to share what I know with her. 

Usually, a conveyer sushi restaurant is the "sushi restaurant" for a lot of people. But I think Edomae sushi restaurant gives a whole different experience.

It's a different experience in Edomae sushi restaurants

We drove to the closest sea and went to an edomae sushi place, then she looked a bit nervous.

The setting definitely has dignity and a professional sushi chef will welcome you to sit in the counter seat in front of the chef. 

 traditions left in these sushi restaurants for example:

• You will say "agari" when you want green tea
• It’s better to eat the sushi in one bite
• The neta or sashimi on top of the rice should touch your tongue
• The traditional way to eat sushi is by your hands
• You will say "Oaiso onegaishimasu" when you want the check

But these are all just “good to know.”

I found out that even Japanese are overwhelmed by all of these but at least in my opinion, I feel that the most important thing is to focus on what you’re eating and enjoy the experience.

It's ok not to know the rules in the Edomae sushi restaurants

When the intern girl was confused by all of what was happening, I would share what I know, and check with the professional as I explain.

Then the chef will say, "It's not very universal, and it's ok, relax. Use chopsticks if you want to. Hands is also ok. Traditions differ depending on which region you are and even sushi chefs get confused. But we are happy that you care. The respect that you want to be correct is fulfilling."

The sushi chef will be generally content if you are enjoying your time, knowing all these traditions and rules is something extra that might raise the chance of attracting a good service.

Oh! But one thing is cologne should be toned down as these restaurants could be quite small, and the smell can ruin the flavor of the sushi and the other dishes.

Help the sushi chef to get to know you

When it’s your first time visiting a restaurant, it’s actually a challenge for the sushi chef because he/she doesn’t know you.

The set is usually with good cost performance. It’ll have a budget, then which fish will be provided.

I will choose the one that fits my liking and budget, or sometimes I will negotiate if there is a sushi that I don’t really like, but I really like the others.

Then the sushi chef will think of an alternative that is within their budget, too. They might say it cannot be changed, but I haven’t really come across that if I provide them a valid reason.

Building the relationship with the chef

One interesting thing about the edomae sushi restaurants is the sushi chef is eager to learn about you.

• What are your preferences for sushi
• Your purpose for the visit
• Even what kind of job you have

All these help become information for the chefs to try their best to provide the best experience.

The more they know about you, the more they want to better your experience.

It’s always a learning experience for me

The reason edomae sushi restaurants are so special for me is it’s a learning experience.

Japan has 4 seasons and our food is very tied to it, and what nature brings. Chefs play with seasonal flowers like sakura in the spring, bamboo in the summer, autumn leaves, and ice in the winter.

While the benefit of conveyer belt sushi is they always have the same thing in stable quality and affordable prices, edomae is more about “the best on that day.”

When you are on a trip to a different city in Japan, sushi restaurants will have local unique fish. It's one of our special moments to be able to taste the local ingredients, in techniques developed in that region.

Sometimes they will have different types of miso, soy sauce, …etc

They might happen to have a very special fish they got from the fish market, or they might have a test menu they will let you try if you are somebody that will be engaged with these things.

But all of this is after you have a trusting relationship with the chef and the restaurant, and that they know you.

So the intern seemed quite happy with the sushi restaurant experience, and so were the sushi chef and myself that somebody from outside of Japan was interested in our culture, and was happy with the experience.

Sharing what I know about Japanese food culture

I feel a bit silly that I talk about all of this, I'm no expert. Yoshiharu Doi wrote it’s a little silly for him to talk about what he knows about cooking when he is one of the very best in Japan.

But Yoshiharu definitely inspired me to share what I know and feel about Japanese food culture. 

I felt it is important to share what I know. Then it might help others to understand better, and I might learn more from it, too.

We just recently had big news about conveyer belt sushi. 

• Japan's sushi chains taking action after customers' inappropriate behavior goes viral

I also have mixed feelings about the heavy price tags and how the “trust” I talked about is scarce in the “omakase” restaurants I see and hear about, especially when I’m overseas.

I look forward to sharing more about sushi and other dishes from Japan. I will talk about the 1 soup 1 dish proposal of Yoshiharu by translating what he talked about in the book

I will also show you recipes and cook logs of what I cooked in Kuala Lumpur where I am now, cooking with that concept with things I have!