Sushi in Japan: From Tradition to Your Tokyo Trip

Sushi is more than food in Japan.
It carries history, craftsmanship, and the Japanese sense of beauty.
This guide will show you the story of sushi and how you can enjoy it on your trip in Tokyo.

1. A Short History of Sushi
2. The Secrets of Edomae Sushi
3. Sushi in Japan Today
4. Sushi Goes Global
5. A One-Day Sushi Journey in Tokyo
Conclusion

1. A Short History of Sushi

Narezushi (fermented sushi): Began as a way to preserve fish with rice and salt.
Edo period (Tokyo, 19th century): Fresh nigirizushi was invented by chef Hanaya Yohei.
It was Japan’s first “fast food,” eaten at stalls by hand.

2. The Secrets of Edomae Sushi

Edomae sushi is known for the “shigoto” (special techniques) that enhance flavor.

Tsuké (marinated tuna): Rich taste, longer freshness.
Shime (vinegared fish like kohada): Balances flavor and safety.
Nitsume (simmered sauce for eel): Sweet-savory touch.

Even today, chefs balance fish and rice so each bite melts in your mouth.

3. Sushi in Japan Today

Luxury sushi bars: “Omakase” style, like art.
Conveyor belt sushi (kaiten-zushi): Fun, casual, family-friendly.
Standing sushi bars: Quick, lively, echoing old Edo stalls.

4. Sushi Goes Global

Sushi spread worldwide in the late 20th century.

The California Roll in the US introduced sushi without raw fish.
Now “SUSHI” is a global food icon, blending local flavors everywhere.

5. A One-Day Sushi Journey in Tokyo

Morning – Luxury in Ginza

Kyubey (久兵衛): Elegant omakase at the counter.
Sukiyabashi Jiro: World-famous, reservation only.
Enjoy sushi as art.

Afternoon – Casual in Marunouchi

Nemuro Hanamaru (根室花まる) in KITTE: Conveyor belt sushi from Hokkaido, fresh and affordable.
Experience sushi as part of daily life.

Evening – Quick in Ueno

Standing Sushi Bar Uogashi Nihon-Ichi (魚がし日本一): Taste Edomae sushi standing up, just like Edo food stalls.
Sushizanmai (すしざんまい): Open late, famous for tuna.
Great after visiting Ueno Park or Ameyoko market.