Overview
Tokyo
2-3 hours
From $4,500
Max of 7
A Morning with a Master Chef
Start your day with the chef behind one of Ginza’s most respected sushi counters, featured on Anthony Bourdain’s A Cook’s Tour. This is not a performance—it is a personal, immersive experience guided by a master of Edomae sushi.
Step Behind the Counter
Discover the art of sushi making up close with a hands-on lesson and explore what defines Tokyo’s original sushi tradition. Learn the history, authentic techniques, and the philosophy that shapes every piece.
Omakase Sushi & Wine
Conclude with an omakase sushi brunch, paired with wines carefully selected by a certified sommelier. Each pairing is intentional, designed to highlight the flavors of the sushi and allow you to savor the craftsmanship.
The Experience
Enter a renowned restaurant in Ginza for a private session and experience the craft of Edomae sushi through a rare, interactive morning that connects tradition, technique, and flavor in a way most people never get to see.
Arrive before the restaurant opens
Once warmly welcomed into the space, you settle in with green tea while conversing with the chef. The atmosphere is relaxed and intimate, it feels like being invited behind the scenes of a life’s work.
Witness the craft in real time
Observe the meticulous preparation of the day’s catch. Whether slicing or seasoning the fish, watch how the chef’s movements are shaped by decades of knowledge and refinement.
Shape and savor Edomae sushi
Under the chef's guidance, try your hand at making nigiri before enjoying an omakase lunch paired with selected wines. You’ll leave with a clearer sense of what Edomae sushi is—not just how it tastes, but how it comes together.
What's Included
Traditional fish preparation demonstration (optional)
Private Sushi Experience
Brunch & Wine Pairings
Untold Japan Tour Leader
Transport and other extras can be confirmed during planning.
Edomae Sushi Explained
Edomae sushi originated in Edo, now modern day Tokyo. The name translates to “in front of Edo,” referring to the fish once caught in Tokyo Bay. This is the original style of nigiri, shaped by centuries of tradition and careful preparation.
In a time before refrigeration, chefs developed techniques to preserve fish, including marinating, simmering, or lightly curing, ensuring each piece remained flavorful and safe to eat.
Today, Edomae sushi is as much about technique and balance as it is about freshness, with every piece reflecting respect for the ingredient.
Frequently Asked Questions (FAQs)
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