Inheriting techniques passed down for centuries, Hideki Nakajima is on a mission to create his own style of Edomae-style sushi that suits the modern times. Here at Edomae Sushi Hanabusa, the veteran chef applies various curing and resting techniques to bring out the best umami of the fish. Enjoy an evening of authentic traditional sushi, along with the stunning collection of Nabeshima crockery and rare Kokuryu Sake vintages.
Edomae Sushi Hanabusa is located in a quiet neighborhood in Akasaka, behind the Tokyo Midtown complex. Chef Hideki Nakajima is a proud owner of his own sushi bar after completing 23 years of apprenticeship with Miyako Sushi. A historic restaurant founded during the Edo period, Miyako Sushi has passed on the craft of Edomae-style sushi to generations of chefs, including Nakajima.
The minimalist exterior creates a calm and elegant atmosphere, welcoming guests with a crisp white noren curtain over the entrance, which changes to a dark blue linen in the winter. Inside, the restaurant feels warm and inviting, with just 8 seats placed around the counter.
The wooden space is fitted with exquisite traditional craftsmanship from wickerwork ceiling and cypress wood used for the counter. The stunning sets of ranma partitions installed over the counter feature intricate wooden carvings of the Seven Lucky Gods.
Also take a moment to enjoy the beautiful Nabeshima crockery before diving into the sushi. Over the years, Nakajima has become a fan of Kuro Nabeshima ware. He especially likes some of the later work, which apply hand-drawn geometric patterns like hemp leaves and tortoise shells on traditional black bases. As an avid collector, he uses a number of custom-made pieces at the restaurant.
