Edomae Sushi Blending Kamakura's Charm with Seasonal Seafood from Toyosu

Kamakura Izumi

Tabiiro’s picks: signature dishes

Classic "Akami (lean tuna)" that captures the essence of sushi

"Kohada (gizzard shad)" prepared with skilled Edomae technique

"Kinmedai (golden eye snapper)" selected at peak season to bring out its umami

"Uni (sea urchin)" with rich umami that fills the palate

"Otsukuri" that beautifully highlights the natural character of each fish

The Owner's Vision for Sushi Dining: "Omakase Course"

The "Omakase Course" at "Kamakura Izumi" embodies a sushi philosophy developed by the owner and refined over nearly 30 years. He has maintained this style by selecting seasonal ingredients and seeking to introduce diners to flavors they have yet to discover. One of the restaurant's representative dishes is "Zuke Maguro." Selected tuna is paired with a secret sauce known only to the owner, who determines everything from the marinating time to the precise moment each piece is served. The owner's skill and dedication are reflected in every piece, with "Zuke Maguro" standing out as one of the restaurant's specialties.

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  An Anago Nigiri That Redefines Expectations of Conger Eel

  At first bite, the plump, tender texture of the anago is striking, while its natural savory flavor gently spreads across the palate as the flesh falls apart. Rather than using sauce, it is finished with selected natural salt to bring out the flavor of the ingredient itself. The simplicity highlights the character of this distinctive anago preparation.

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  A Single Piece of Sushi with Carved Waves and a Depiction of Mount Fuji

  The generous "Shin Ika" uses an entire squid for a single piece of sushi. Depending on the season, selected squid such as white squid or red squid is used to bring out the ingredient's natural flavor. The surface is finished with intricate decorative knife work, creating a wave-like pattern reminiscent of Mount Fuji in Katsushika Hokusai's "Thirty-six Views of Mount Fuji." It is a piece to appreciate with both the eyes and the palate.

Restaurant highlights

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  In pursuit of truly delicious sushi

  A Dish to Savor While Its Ingredients Are in Season

  Seasonality is essential to Japanese cuisine, and the owner sources selected ingredients from across Japan at their peak. Each ingredient is prepared to bring out the qualities it offers in that particular season and on that particular day. Rather than following a fixed menu, the cuisine reflects the ingredients available at the moment, with dishes that can only be created then. The changing seasons are expressed through ingredients gathered from around the country.

Interior

A long-standing sushi style without a countertop display case

At a time when sushi restaurants without display cases were still uncommon, the owner created a space centered on a counter made from a single slab of dark zelkova wood. The aim was to create a setting where sushi could be appreciated more beautifully and comfortably, not only through the ingredients but also through the chef's movements, conversation, and the moment each piece is made before the diner's eyes. This approach of preserving tradition while looking ahead is reflected throughout the interior, beginning with the decision to forgo a sushi display case.

From the Tabiiro Editorial Team

Over the past 50 years, the chef has cherished the smiles of customers delighted by his cooking. His desire to bring them that happiness once drove him to sleep just one hour a day in pursuit of the finest dish he could create. The flavors born of his uncompromising passion and years of dedication keep many regulars coming back again and again. His reputation has even spread overseas, drawing diners from abroad. It's easy to see why people travel from far and wide to dine here.