Menu to Taste

Edomae Sushi Hanabusa

Sushi · Tokyo · Michelin One Star · Chef Hideki Nakajima

Awarded one Michelin star, Edomae Sushi Hanabusa in Tokyo is led by chef Hideki Nakajima, who spent 23 years training at Miyako Sushi. The restaurant serves traditional Edomae sushi focused on seafood from Tokyo Bay across an eight-seat counter, featuring a hand-rolled tekka-maki wrapped without a bamboo mat.

Akasaka, Minato-ku, Tokyo, Tokyo

  • One Star

Menu

Dishes

  • Otoro (Fatty Tuna) — Opens the omakase — the chef's pride. "Everything begins with tuna"
  • Tsumami (Appetizer) — Chef's selection of appetizers before nigiri
  • Tai (Snapper) — Served with broiled skin for smoky aroma
  • Kurumaebi (Boiled Shrimp) — Packed with ocean flavor, smooth finish
  • Sumiika (Golden Cuttlefish) — Rich, creamy texture from careful knife work
  • Kohada (Gizzard Shad) — Lightly cured — essential Edomae piece per Michelin
  • Akagai (Red Clam) — Seasonal shellfish
  • Zuke Maguro (Marinated Tuna) — Core Edomae technique — soy-marinated lean tuna
  • Tamago (Sweet Egg Custard) — Custard-like sweet egg — takes over an hour to prepare
  • Anago (Conger Eel) — Soft and flavorful, seasoned with tsume, nikiri, or salt

Cocktails

  • Green Tea — Complimentary green tea
  • Japanese Beer (800) — Draft beer selection

Wines

  • Japanese Sake (1500) — Sake selection to pair with omakase

Tasting Menu

  • Hanabusa Nigiri Only Omakase Course (36300) — Nigiri-only omakase course. 'Start with tuna and end with tuna.' JPY 46,000.

The Experience

An intimate room built around the chef's counter. The meal is structured around an omakase experience and classic service.

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