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Edomae Nigiri at a Ten-Seat Counter
A single seating of ten at a cypress counter for an Edomae nigiri course, served piece by piece with the day's fish explained before the first bite.
Tenryū, Japan
Highlights
- A single seating of ten at a cypress counter, no printed menu
- A briefing on the day's fish before the first piece is served
- Nigiri placed on the counter and eaten piece by piece
- Close-range knife work, including the kohada cure and simmered anago
- Tamagoyaki and tea to close, with questions through an interpreter
What is included
- A full Edomae nigiri course of roughly twenty pieces
- English interpretation throughout
- Tea service and tamagoyaki at the close
- A printed card listing the day's fish and how each was prepared
About this experience
Guests arrive at a small cypress-counter room and are seated in a single sitting of ten. The session begins with a short talk on the day's fish: what came in from the market, how the tuna has been aged, how the shari is seasoned and held near body temperature. Service then proceeds piece by piece, each nigiri placed directly on the counter and eaten within moments, in the order the fish decides rather than a printed menu. Between courses the knife work is shown at close range, including the cure on the kohada and the simmering of the anago. Questions are taken through an interpreter as the meal runs. It closes with tamagoyaki, tea and a short conversation about the shokunin apprenticeship and how a counter is run.