Jizozushi Master

Deeply interested in literature and the classics, the chef preserves historic Edomae sushi traditions. As in the original days of sushi food stalls, he eschews appetizers and proceeds directly to nigiri. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. Red vinegar rice cooked in a feathered kettle reflects the Edo tradition.