Category: About us

CONTENTS

Foreword

How to read this book

History of Nigiri sushi

Classification of Nigiri sushi

１．AKAMI

1-1 Pacific bluefin tuna (Taiheiyou Kuro maguro)

1-1-1 Lean meat of tuna (Akami)

1-1-2 Medium Fatty Tuna (Chutoro)

1-1-3 Very Fatty Tuna (Otoro)

What is Harakami Ichiban？

1-1-4 Meji-maguro

1-1-5 Hachinomi

1-1-6 Kamatoro

1-1-7 Jabara

1-1-8 Chiai-gishi

1-1-9 Wakaremi

What is Hagashi？

1-1-10 Tossaki

1-1-11 Tenpa

1-1-12 Hohoniku

1-1-13 Sunazuri

1-2 Atlantic bluefin tuna (Taiseiyou Kuro maguro)

1-3 Southern bluefin tuna (Minami maguro)

1-4 Bigeye tuna (Mebachi maguro)

1-5 Yellowfin tuna (Kihada maguro)

1-6 Albacore Tuna (Binnaga maguro)

What are Meji, Chubou and Maguro?

1-7 Bonito (Katsuo)

1-8 Striped marlin (Makajiki)

The history of how toro sushi became a superstar!

２．SHIROMI

2-1 Atlantic salmon

2-2 Salmon trout

What is Toro salmon?

2-3 King salmon (Masunosuke)

2-4 Chum salmon (Tokishirazu)

2-5 Chum salmon (Keiji)

2-6 Cherry salmon (Sakuramasu)

Salmon is not used as a topping in Edomae sushi!

2-7 White horsehead (Shiro-amadai)

2-8 Horsehead (Aka-amadai)

2-9 Largehead hairtail (Tachiuo)

2-10 Large-eyed bream (Meichidai)

2-11 Splendid alfonsino (Kinmedai)

2-12 Red seabream (Madai)

What is Red Snapper the same as “Tai”?

2-13 Bastard halibut (Hirame)

2-14 Engawa

2-15 Marbled sole (Makogarei)

2-16 Spotted halibut (Hoshigarei)

How to tell the difference Between Buri, Hiramasa and Kanpachi

2-17 Greater amberjack (Kanpachi)

2-18 Japanese amberjack (Buri)

2-19 Young amberjack (Inada)

2-20 Goldstriped amberjack (Hiramasa)

2-21 Striped jack (Shima aji)

2-22 Japanese spanish mackerel (Sawara)

2-23 Japanese sea bass (Suzuki)

2-24 Chicken grunt (Isaki)

2-25 Filefish (Kawahagi)

When does Kinmedai taste the best?

2-26 Blackthroat seaperch (Nodoguro)

2-27 Tiger puffer (Torafugu)

2-28 Red spotted grouper (Kijihata)

2-29 Bartail flathead (Kochi)

2-30 Sevenband grouper (Hata)

What is Wasabi?

2-31 Longtooth grouper (Kue)

2-32 Japanese butterfish (Ebodai)

2-33 Red gurnard (Houbou)

2-34 Devil stinger (Okoze)

2-35 Green ling (Ainame)

2-36 Red barracuda (Kamasu)

How to use soy sauce under the watchful eye of a Sushi chef

2-37 Barred knifejaw (Ishidai)

2-38 Alaska codfish (Madara)

2-39 Black rockfish (Kurosoi)

2-40 Black seabream (Kurodai)

2-41 Bighand thornyhead (Kichiji)

2-42 Japanese bluefish (Mutsu)

How to Jukusei?

３．HIKARIMONO

3-1 Mackerel (Saba)

3-2 Horse mackerel (Aji)

3-3 Japanese sardine (Iwashi)

3-4 Japanese halfbeak (Sayori)

What is Tsukedai?

3-5 Pacific saury (Sanma)

3-6 Gizzard shad (Kohada)

3-7 Baby Gizzard shad (Shinko)

3-8 Young crimson sea bream (Kasugo)

3-9 Japanese whiting (Kisu)

3-10 Pacific herring (Nishin)

What are Uwami and Shitami?

４．NIMONO

4-1 Common orient clam (Nihamaguri)

4-2 Japanese conger (Anago)

4-3 Japanese eel (Unagi)

4-4 Squilla (Shako)

4-5 Japanese icefish (Shirauo)

Does the taste of wasabi differ depending on the grater?!

５．KAI

5-1 Ark shell (Akagai)

5-2 Japanese abalone (Kuro awabi)

5-3 Giant abalone (Madaka awabi)

5-4 Disk abalone (Megai awabi)

5-5 Ezo abalone (Ezo awabi)

5-6 Japanese egg cockle (Torigai)

5-7 Common scallop (Hotate)

What is Tezu?

5-8 Sakhalin surf clam (Hokkigai)

5-9 Japanese oyster (Kaki)

5-10 Keen’s gaper (Mirugai)

5-11 Round clam (Aoyagi)

5-12 Round clam ligaments (Kobashira)

5-13 Pen-shell (Tairagi)

5-14 Whelk (Tsubugai)

Why is sushi served with Gari?

Types of squid

６．IKA/TAKO

6-1 Bigfin reef squid (Aori ika)

6-2 Golden cuttlefish (Sumi ika)

6-3 Swordtip squid (Kensaki ika)

6-4 Spear squid (Yari ika)

Why is Nigiri sushi eaten with soy sauce?

6-5 Japanese common squid (Surume ika)

6-6 Baby Golden cuttlefish (Shin ika)

6-7 Firefly squid (Hotaru ika)

6-8 North pacific giant octopus (Mizudako)

6-9 Common octopus (Madako)

What is Sute-shari?

７．EBI/KANI

7-1 Kuruma prawn (Kuruma ebi)

7-2 Botan shrimp (Botan ebi)

7-3 Morotoge shrimp (Shima ebi)

7-4 Sweet shrimp (Ama ebi)

Learn the basics of pairing sake with sushi!

7-5 Broad velvet shrimp (Shiro ebi)

7-6 Snow crab (Zuwaigani)

7-7 Horsehair crab (Kegani)

Why did the vinegar used in shari switch from red vinegar to rice vinegar?

８．GYORAN

8-1 Salmon roe (Ikura)

8-2 Herring roe (kazunoko)

8-3 Green sea urchin (Bafun uni)

8-4 Red sea urchin (Aka uni)

Why is it that sea urchin sushi can taste bitter?

8-5 Purple sea urchin (Murasaki uni)

8-6 Short-spined sea urchin (Ezobafun uni)

Hokkaido’s main Ezobafun uni production area

8-7 Northern sea urchin (Kitamurasaki uni)

Hokkaido’s main Kitamurasaki uni production area

8-8 Herring spawn on kelp (Komochi kombu)

The secret story of how Ikura became a sushi topping!

９．OTHERS

9-1 Young Green Onion Shoots (Menegi)

9-2 Shiitake mushroom (Shiitake)

9-3 Daggertooth pike conger (Hamo)

What tea pairs well with Nigiri sushi?

9-4 Oboro

9-5 Monkfish liver (Ankimo)

9-6 Milt (Shirako)

9-7 Omelette (Tamagoyaki)

Does real Edomae sushi no longer exist!?

１０．MAKIMONO

10-1 Dried Gourd Shavings Sushi Roll (Kanpyo maki)

What is Kanpyo?

10-2 Tuna Roll (Tekka maki)

10-3 Cucumber roll (Kappa maki)

What is Okonomi?

Sushi Restaurant Etiquette

Sushi Vocabulary and Jargon

Afterword

References

Cooperating sushi restaurant for photography

Copyright

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Sushiuniversity Hygiene Measures

Travelers’ health and safety have always been our priority and today, the focus on public health and hygiene is fundamental to the recovery of our industry.

For the purpose of allowing customers to enjoy SushiUniversity with peace of mind, we have implemented the following measures:

・Capacity management to avoid a crowded situation

・Physical distancing practices

・More frequent cleaning and regular deep cleaning

・Temperature check of staff and visitors

・Hand sanitizer or hand washing facilities are provided

・The staff has to wear a face mask throughout the activity

We hope this information will be helpful.

Revision date: June 29, 2021

Sushi restaurants are a place for conversation!?

Even Japanese people can be overwhelmed by the somehow special atmosphere when they sit down at the sushi counter. This continues even when starting to eat. Other customers are concentrating on eating, quietly. You kind of get the feeling that if you utter anything, you will be asked to leave. If you don’t end up mustering up the courage, you just end up paying the high price for your meal and going home without much more to say of the evening.

Eating sushi at a counter is not inherently this dull. So why do sushi meals so often end up this way? The problem is knowing so little about the sushi, and feeling like you’re the visiting team on the field.

For example, it is taboo for new customers to take the seat positioned directly in front of the sushi chef. This is a special seat reserved for regulars. Even if the seat is empty, a newcomer will be shown to a seat in the back. This is an unspoken rule.

Contrary to their countenance, most sushi chefs are actually friendly and experts in the art of conversation. They especially value the back and forth with regular customers. For example, they have a keen memory, and can reiterate to the customer that their last visit was on the way home from a baseball game and they ordered a second helping of Chutoro fished in Oma. Of course this pleases many customers. A master sushi chef prepares sushi while standing in front of the customer. If there was to be no conversation with the customer, they can make the sushi back in the kitchen and have it served. Sushi restaurants are a place for conversation.

The customer ends up not remembering which fish they ate. For example there are very few people who can name the order of the 15-piece Omakase course they ate. You may be sure you ate tuna. But where was it caught? Was it the belly side or the back side? How long had the fish been matured? To be a bit more frank, how much did it cost? If you ask the chef these questions, next time you visit, you’ll be able to compare different taste based on the fishing location. Knowing the difference in taste based on the part of the fish, and difference in flavor depending on where it was procured, and different taste depending on the preparations will certainly improve your sushi literacy remarkably. It will also lead to a better awareness of your own taste preferences.

But there are limitations to the time allowed for personal conversation. For example, in a normal 2-hour Omakase course, there may be five minutes or so available for conversation. It might not sound like much, but that is also the amount of time allocated to regular customers. Newcomers often can’t find a time to get a word in and end up with only the initial greeting, which takes about 10 seconds.

Of course that’s for Japanese customers who speak Japanese. What about foreign customers who cannot speak Japanese? First of all, conversation is impossible, so this cuts the enjoyment factor of the sushi restaurant in half. But the sushi is delicious, right? Perhaps, but you’ll end up satisfied with the small-world view cultivated for you by the media, limited to whether or not the fish is fatty, or if the meat is fresh and firm. This is something you can experience anywhere that sushi is served in the world.

What we offer is a totally different experience.

You get a seat in front of the master sushi chef, a knowledgeable interpreter is seated by your side, and the Omakase show is presented right in front of you. The obliging chef explains each piece of sushi as you eat with a gentle demeanor. He will also answer any questions you think of on the spot. You won’t be able to say that you don’t know what you ate. We prepare a translated list of your Omakase menu. You are also welcome to take pictures whenever you’d like to preserve the enjoyable memory. All you need to do is forget time and immerse yourself in the Edo-style sushi, one of the staples of Japanese food culture.

We hope this information will be helpful.

Revision date: November 27, 2019

Option for pairing Japanese sake with sushi

There is a theory that when pairing Japanese sake with cuisine, the two should complement each other. This means that one should complement the shortcomings of the other, and thus a harmony is achieved with the compatibility of the two pieces.

Of the five tastes, the components of sake include a balance of sweetness, umami, sourness, and bitterness. It is only missing the saltiness. However, sushi contains salt in the vinegar rice and topping, tacitly complementing sake. Sushi is delicious even eaten alone with its multi-layered umami components including acetic acid, glutamic acid and inosinic acid. By pairing with sake, you are adding the organic acids specific to sake, such as succinic acid, malic acid and lactic acid, further enhancing the taste experience.

Let’s discuss how science backs up drinking sake with sushi.

If you are looking for a new favorite sake, you should sample as many different types as you can. If that’s your aim, then filling your stomach with sushi is going to get in the way. The goal here is to ultimately find a sake that pairs well with sushi.

First, you should ask for a small amount of Junmaishu and Ginjoshu (or Junmai-Ginjoshu) recommended by your sushi chef. See the sensation they create in your mouth, whether there is a sweetness or a dryness, and note the fragrance and acidity. Immediately after eating a piece of sushi, try tasting the sake. Your impression may change a lot when paired with the sushi compared to the first sip. This is the true pleasure of pairing sushi and sake.

Feel free to enjoy two glasses of your favorite or try one glass each of two types. With the first tasting, you will end up having a total of about two glasses. This is said to be the perfect amount for your 2-hour stay, giving you a slight buzz without dulling your taste buds. In other words, it is the perfect amount for enjoying sushi. The cost for this option is JPY 2.500 per person. Please write “Pairing Sake” in the Special Requests field.

We hope this information will be helpful.

Revision date: February 13, 2020

A Michelin Guide secret eater from the US?!

The other day I had a very interesting guest at Sushi University from America. I’d like to introduce them to you. It was their first time in Japan and they stayed in Tokyo for a week. They planned to see Asakusa, the Shibuya scramble crossing, Meiji Shrine, the robot restaurant and all the other usual tourist sites. However, the conversation all seemed to be focused on food.

I asked what they planned to eat. They answered that they would be going to restaurants like Tsunahachi (Tempura), Japanese Soba Noodles Tsuta (the first ramen restaurant in the world to be awarded a Michelin star), and Steakhouse Sato. They had already lined up early in the morning at the Sugamo ramen restaurant, Tsuta, to collect a numbered ticket apparently.

The thing that surprised me most is that they were going to Sukiyabashi Jiro the day after their Sushi University experience.

If you are visiting Japan, I hope that you too will come to Sushi University before going to an expensive Michelin Star restaurant, so you can learn a bit about Edo style sushi. The reason is that sushi masters are just humans who want to provide something delicious to customers who will understand their sushi. For example, just slightly different parts of tuna have a totally different tastes. In order to understand these kinds of details for your chef, you need to have some knowledge of sushi toppings and Edomae-style sushi.

If you like sushi, you can’t continue to only judge the toppings on freshness and the fat content. Even if you don’t speak Japanese, with repetition, I hope you will reach a level that you can meet the challenges set forth by the sushi chef (understanding the Edomae-style techniques that have gone into each piece).

On the other hand, there is nothing wrong with a special trip to visit a restaurant with a Michelin star as part of your vacation so you can boast about it with your friends. I have also visited Paris’s Guy Savoy and Florence’s Enoteca Pinchiorri, and treasure those memories myself.

Returning the conversation to the American guest, they did already have impressive knowledge about sushi. Even their sushi chef was impressed at their knowledge. They had also done their own research and were talking about Ginza’s Sawada (two Michelin stars) and SUSHI BAR YASUDA. On top of that, they had come to Sushi University to test their skills and took that knowledge to Sukiyabashi Jiro. In the major American cities, there are a wide range of omakase sushi courses that cost over $300, at which they had eaten many times and had negative comments.

They didn’t want California Rolls, they had an interest in traditional Edomae sushi.

Perhaps they were a Michelin secret eater.

If so, that’s perfectly fine. You can find sushi delicious even if you don’t have the knowledge. But with each learning experience you will enjoy the sushi even more. I hope it helps in improving your experience, even if it’s just a little bit.

We hope this information will be helpful.

Revision date: March 12, 2019

Automatic reply mails from Sushi University

The reply from the reservation system is  based on the application by the guests autocratically. The original information of your reservation cannot be updated by our system. If there is a change, the new information will not be reflected in the following 4 automatic reply mails.

[Automatic reply mails from Sushi University]

1.The thank you mail to inform you the acceptance for your application

2.The mail to confirm your reservation

3.The mail to reconfirm your reservation : will be delivered the day before Sushi University

4.(only if) The mail to inform you the acceptance for your cancel

We hope this information will be helpful.

Revision date: October 15, 2018

Frequently Asked Questions-Sushiuniversity

What is the appeal of Sushi University?

We are sure you’ve never heard of an interpreter accompanying you to a restaurant. Why does Sushi University go through the trouble of providing an interpreter? This is because sushi restaurants have an element that you won’t find at any other restaurant in the world. That is because they are the only restaurants where you can have a direct conversation with the chef. Sushi chefs make the sushi in front of the customers and in addition to chatting while the sushi is being made, they also make an effort to invite conversation that inspires thoughts of the changing seasons and make your experience memorable. Normally this isn’t an option for visitors who don’t speak Japanese, but our interpreter gives you this opportunity. This is one thing that makes Sushi University interesting and unique.

What to expect

The more you know about sushi, the better it tastes. Let’s consider the meaning of these words.

Fish and shellfish are worked with while they are still fresh and fixed into a state that they can be stored. This process was created for Edo-style sushi and has continued to be passed down for approximately 200 years.

These methods were normal practice during a time without refrigerators and the practices continue in almost the same way today. However, the purpose has shifted from optimum storage to optimum taste of each ingredient. In other words, sublimation for even more delicious sushi.

The techniques known as “work” on the sushi, including salting and soaking in vinegar, steaming and boiling and thorough pickling are commonly known in Edo-style sushi, but do you think about which work is applied to each individual topping when you eat it?

Just slicing up seafood and slapping it on some vinegar rice is not Edo-style sushi. It’s fresh. It has fat on it. You should think about the work put into the dish, not just whether the fish is sweet or fatty.

Sushi University offers plans that allow you to acquire basic knowledge of Edo-style sushi while you’re eating. After the lecture you’ll want to visit sushi restaurants even more than ever before.

Why us

Sushi University interpreters aren’t just translating the words. There are a lot of things that even regulars at sushi restaurants don’t know. This is because restaurant mentor is always watching over everyone and is in a position to answer questions honestly. The mentor normally doesn’t take the initiative to talk to people and it might just be the interpreter’s job to create opportunities for dialogue.

Our interpreters are able to do this because they are well-versed in Edo-style sushi and have a firm grasp of the basics of why each sushi dish is good and what work was done to make it so delicious. Interpreters who are not familiar with sushi get caught up in just the words of the interpreting and often don’t have the capacity to engage in meaningful exchange with the mentor. Not just anyone can become an interpreter.

What sushi restaurants does Sushi University visit?

This information isn’t disclosed until the day of the course. If students learn the name of the sushi restaurant in advance, they may search for it online and find mistaken information or acquire unnecessary preconceptions. The course is not about where you will eat the sushi, but why it is delicious and what Edo-style work has gone into the dishes to create that flavor. This is what you should focus on during your visit. Thank you for your understanding.

Can you provide interpreters for languages other than English?

In Tokyo there are very few interpreters for languages other than English. However, if you apply well in advance, we may be able to find an interpreter in your language of choice. In this case, an extra fee will be applied.

Can children participate in the program?

Sushi University courses are not overly formal, but participants need to stay in their seats for a period of time. Please consider this when making your reservation.

Is there a children’s menu available?

Unfortunately, the sushi roll dishes that children tend to enjoy such as Salmon and Avocado rolls and California rolls are not available on a traditional Edo style sushi menu. The sushi can be made smaller, and wasabi can be left out, but generally the menu will be the same as the adult course.

I’m not a foreign tourist. I am a sushi chef. Can I participate in Sushi University?

Of course you can. Please ask any questions you would like, such as points to watch out for when making sushi, preparation methods, etc. We will answer what we can as sincerely as possible. However, you will not be able to actually cut toppings or make sushi in this course.

I am a foreigner living in Tokyo. Can I participate in Sushi University?

Of course you can. However, we will designate a hotel lobby for the meeting place. We are unable to make arrangements to meet you at your home or another place of your choosing.

Is it OK to take photos during the lecture?

It is OK to take photos of anything you are interested in, such as sushi ingredients and knife skills. A sushi master has given us permission. Please be careful not to accidentally get a picture of any other customers. However, please refrain from taking video and uploading to sites like YouTube.

Can I book a large party online?

Online reservations can be made for up to seven guests. For a party of 8 or more people, or anyone who is interested in reserving an entire restaurant, please email services@sushiuniversity.jp with the name of the course, the date, the number of people, your name and etc.

What is the cancellation policy?

If you need to cancel or amend your booking, please let us know as soon as possible. No cancellation fee will be charged as long as the booking is cancelled at least 24 hours in advance.

However, if you cancel the day before or the same day as your reservation, you will be charged a cancellation fee as follows :

Day before tour reservation: 50% of total tour fee

Day of tour reservation: 100% of total tour fee

How do I cancel my booking?

Bookings must be cancelled on the link included in the email confirming the reservation. Cancelations will not be accepted over the phone.

What if an emergency happens and I have to cancel last minute?

Cancellations are handled on a case by case basis and at a manager’s discretion. We will always be hospitable and take the circumstances into consideration.

Do your oils contain trans-fat?

Our oils do not contain trans-fat.

Am I allowed to bring my own drinks?

No, guests are not allowed to bring their own drinks under any circumstance.

Do you allow smoking inside the building?

No, we’re sorry, we do not.

What types of payment do you take?

We are sorry to inform you but we do not accept payment by credit card. We only accept payment by cash only.

How do I make a complaint, say thanks or suggest an idea?

Complaints, compliments and suggestions can be sent to us via email to

services@sushiuniversity.jp

Can I make a Sushi University reservation for one?

The minimum reservation is 2 people. The problem is that for a single reservation, the interpreter’s fee would have to be covered by only one customer. Communicating with the sushi chef is the most important part of this course and is a major part of the fee.

We hope this information will be helpful.

Revision date: September 24, 2019