Edomae Sushi Course in Osaka

Edomae Sushi Course in Osaka Options

A Course

B Course

Promotion

Overview

Savor the finest seasonal Edomae sushi, crafted by expert chefs.

Indulge in the rich flavors of Edomae sushi, crafted with seasonal ingredients and traditional techniques. Experience the balance of high-quality ingredients, expertly prepared for an unforgettable culinary journey.

Why this experience?

• Taste the traditional flavors of Edomae sushi, directly from Tokyo's culinary roots
• Enjoy sushi prepared by skilled chefs, using refined techniques to elevate every bite
• Relish seasonal ingredients like fatty tuna, sea urchin, and fresh fish roe for an unparalleled taste
• Over 20 different types of sushi, offering a diverse range of flavors and textures, from lean tuna to sweet pickled daikon
• Enjoy a luxurious multi-course meal, perfect for sushi lovers and culinary enthusiasts alike

[Options]

	Appetizers (examples)	Nigiri (examples)
A Course	- Fish Roe (often from Cod) with Ponzu Sauce - Tai (Sea Bream) Sashimi - Winter Yellowtail with Salt Tataki - Mackerel (Saba) Wrapped in Gari (Pickled Ginger) - Simmered Monkfish Liver - O-Toro (Fatty Tuna) Hot Pot	- Flounder - Horse Mackerel (Aji) - Lean Tuna - Fatty Tuna - Gizzard Shad - White Shrimp - Squid Topped with Sea Urchin - Barracuda - Anago (Saltwater Eel) - Bettara-zuke (Sweet Pickled Daikon) - Sushi Roll (this could vary depending on ingredients) - Tamago (Sweet Japanese Omelette) and more
B Course	- Kinki Fish Shabu-shabu with Ponzu Sauce - Tai (Sea Bream) Sashimi - Winter Yellowtail with Salt Tataki - Steamed White Sweet Sea Bream with Sake - Simmered Monkfish Liver - O-Toro (Fatty Tuna) Hot Pot	- Flounder - White Shrimp - Lean Tuna - Fatty Tuna - Gizzard Shad - Kuruma Shrimp (Japanese Tiger Prawn) - Squid - Sea Urchin - Fish Roe (often from Cod or other fish) - Nodoguro (Blackthroat Sea Perch) - Anago (Saltwater Eel) - Bettara-zuke (Sweet Pickled Daikon) - Toro and Pickled Radish Roll - Tamago (Sweet Japanese Omelette)

*May vary based on ingredient availability.