Tsukiji Market / Uogashi Yokocho-Vol. 4 Uogashi Sushibun

• Tweet
• Share
• Email
• CevherShare

• Tweet
• Share
• Email

Sushibun is a long-established restaurant that has been running more than 160 years since the Edo Period

 

 

 

‘Sushibun’ has kept its orthodox ‘edomae’ style from generation to generation

A long-established sushi restaurant ‘Uogashi Sushibun’ has running its business more than 160 years. They started serving orthodox style ‘edomae-zushi’ at a stall in the old fish market located in Nihonbashi during the Edo Period. This orthodox ‘edomae’ cooking technique has been handed down from generation to generation in the family.

 

Cooking and preservation of special dipping sauce ‘nitsume’ is one of them. The special dipping sauce is cooked with mixture of several fish stocks, such as stocks cooked from abalone, conger eel, clam, and ‘kinki’ or broad-banded thorny-head after long hours of simmering down. And then, newly cooked special dipping sauce has been added into the old sauce all the time since its establishment. Even the war period, it had been preserved in the underground at theTsukiji-hongangiTemple.

‘Nitsume’ or tare is a general term in Japanese cuisine for dipping sauces often used in grilling (‘yakitori’ and ‘yakiniku’ , especially as teriyaki sauce) as well as with ‘sushi’,  ‘nabemono’ and ‘gyoza’. The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with ‘dashi’, vinegar, etc., for ‘naebemono’ and ‘natto’ such as ‘ponzu’ but every chef has his own variation.

Preparation of abalone for ‘nigiri’ requires two days. The first day it is just simmered, and then it is seasoned the following day at last. It is served with the special sauce ‘nitsume’. It is really a sumptuous dish with the aroma of the sea in each bite.

 

 

 

Their conger eel for sushi is soft and tender enough. Only limited pieces of conger eel are prepared and dipped into the stock for a day. A piece of conger eel is carefully pressed into shape on a ball of venigared rice in a hand.

‘Nikiri-shoyu’ or special soy sauce for sushi is also carefully blended by hand. Chef in ‘edomae’ style usually does not mind devoting a lot of time and effort to cooking.

All materials for their sushi are purchased through intermediate wholesalers in the Tsukiji Market by ‘okami’ or proprietress every day. She knows quality of all food materials for their menu. She always comes first at the market and tries to find good quality of seasonal fish in 45 years.

 

Menu Recommendation

 おまかせ寿司セット

Chef’s recommendation of Assorted Sushi

3,675 Japanese yen

 

10 different pieces of ‘nigiri’, 3 pieces of roll, and house made omelet with today’s soup.

 

 

 

 

 

 

Platter of assorted ‘sashimi’ or slices of raw fish

3,150 Japanese yen

 

Assorted Sushi Set

2,625 Japanese yen

 

8 different pieces of ‘nigiri’, and 3 pieces of roll with today’s soup.

 

 

＜Reference materials＞

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijinet.com/tsukiji/kanren/susibun/

http://www.tsukijigourmet.or.jp/22_sushidai/index.htm

http://tabelog.com/tokyo/

 

■For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

Please Contact Us/お問合せ