Tokyo Promotes Regional Culinary Traits in New York

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In the height of popularity of Japanese cuisine, the City of Tokyo is set to showcase their regional traits of sushi. Japan’s regional characteristics are reflected on sushi dishes, probably the most iconic Japanese food for the American audience.

Typical Edo-mae sushi plate.

In tandem with the long-established, two-time Michelin-starred sushi restaurant Ushiwakamaru, the City of Tokyo ( offers New Yorkers a first- hand opportunity to taste Edo-mae (Tokyo) style curated by Founder/Chef Hideo Kuribara, Starting on September 5, 2018, Ushiwakamaru ( features time-limited “Edomae Special” in their menu: The plate includes 10 sushi pieces, a traditional number for a sushi platter, at $70. Chef Kuribara proudly features negitoro (tunal scallion) roll saying, “this roll truly represents Tokyo. The company that invented in 1964, the year of the first Tokyo Olympics, was where I did my training.” He also explains, “Edomae Sushi is known for these small ltouches, which make all the differences.”

Sake pairing is available for an additional rate starting from $15 up to $52. Offerings are Rita Pure Green (Junmai) from Toshimaya Brewery (Tokyo’s oldest) and Sawanoi Tokyo Kurabito (Kimoto Junmai Ginjyo) from Ozawa Brewery, also in Tokyo. These sakes are sure to please the palate and enhance the enjoyment of Edomae Sushi.

This is the very first time that the Tokyo local government promotes Tokyo’s culinary elements in New York City, aiming for more authentic food inspiration and Tokyo’s original flavor.

For further information, go to and
Contact info(at)tokyo-nyc(dot)com

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Tokyo Tourism
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