Hōseki Sushi

Unlike in many local Sushi restaurants, Hoseki make our Nigiri Sushi in its Japanese originality the traditional “Edomae (江戸前) Style”, invented in Tokyo during Japan’s Edo period 1818-1830.

Comparing to regular Nigiri sushi, Edomae sushi uses sake yeast “Akas” instead of rice vinegar. The red characteristic of red vinegar is the nutrients contained in sake yeast. This makes the color of the sushi rice slightly red or brown.

Contrary to popular belief in Edo period, freshest is not always the best, the fish must be cured and aged similar to wine to bring out the intensify flavours and improve texture.

Our sushi consists of 4 main ingredients: Top graded Japanese short grain white rice, Edo red rice vinegar, roasted Nori (seaweed), a light fresh wasabi seasoning, fresh cut aged Sashimi (raw fish), and topped with Chef's choice garnish selections. The ingredients may seem basic, but each component is carefully prepared at the right ratio and temperature to compliment the fish atop the sushi.

The taste of the Edomae sushi is quite strong, you don’t need to add soy sauce. The slightly acidic sushi rice melts the fat in the mouth, leaving a mild and smooth taste in the mouth.