The modern nigiri sushi we know was invented as fast food for busy travelers in 18th Century Tokyo (known then as Edo). Bite-sized grabs of rice and raw fish were treated with kelp, vinegar, light soy sauce, herbs and other zests to stall spoilage and make the goods last longer.
Now, with refrigeration so widely available, seasoning each piece of sushi has become a luxury treatment rather than a preservation necessity. As a result, that kind of classic Edomae sushi — especially made with fresh Tokyo Bay catch — will burn a hole in your wallet the size of Idaho. But hey, no harm in gawking at pictures, right?
Let's start with a monkfish foie gras appetizer.
Then some salmon roe and mackerel.
Some fresh flying fish.
And a bite of citrus-dressed needlefish.
Each piece here looks like a tropical island I can't afford to retire on.
Kanpachi yellowtail
Tuna tartare and sea urchin: cupcakes of the sea
Flounder with yuzu zest
Squid with shiso leaf
Kinmedai snapper
Seared chopped amberjack
Snapper usuzukuri
Soy-marinated snapper
Tuna belly
Kodai snapper
Okay, stop it. Just stop it.
Mortgage my spleen and let me eat already.
