Edomae Sushi Hanabusa

Sushi · Tokyo · Michelin One Star · Chef Hideki Nakajima

One Michelin star sushi restaurant in Akasaka. Nigiri-only omakase — 'Start with tuna and end with tuna.'

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.

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