The Edomae sushi style involves using the aging process to preserve the fish, develop umami flavors and create a more tender texture. A variety of methods are employed including marinating in soy sauce, simmering in broth, and curing in salt or kombu sea kelp–from a few hours to several days. Today, when fish arrives from Japan, our chefs examine it and decide the best Edomae techniques to use.
We look forward to welcoming you to our counter for some of Hawaii’s best sushi!
Sushi Ginza Onodera
From Ginza to the World
Serving quality Edomae style traditional sushi with fish imported from Toyosu Fish Market and Niigata prefecture rice tinted in red vinegars.
We practice the traditional style of sushi known as Edomae, which is named after Edo, today known as Tokyo. Sushi dates back to the Edo period before refrigeration was available and Tokyo Bay teemed with a wide variety of fish. Legend has it, Chef Hanaya Yohei opened a kiosk and started making sushi in front of customers, which led to modern day sushi.