USHIWAKAMARU
NEW YORK
Visit our new location in the lower East Side
What is EDOmae?
USHIWAKAMARU proudly carries forward the centuries-old tradition of Edomae sushi, an art form that originated in the heart of Tokyo, formerly known as Edo, during the early 19th century. In those days, when electricity was a distant dream and ice a precious commodity, master chefs preserved the exquisite flavors of raw fish through marination in soy sauce, salt, vinegar, and careful kelp curing.
Today, we stand as a global destination for Edomae sushi enthusiasts, attracting celebrities and connoisseurs alike. Our 16-piece Omakase (Chef's Choice) menu, crafted by Chef Hideo, is a testament to his sushi-making expertise. It features signature delights like hirame no kobujime (kelp-cured flounder) and the legendary negitoro (tuna scallion) roll, a dish passed down to Chef Hideo by its original creator at Kintaro Sushi.
ABOUT CHEF
Hideo Kuribara
From Japan's Gunma Prefecture, Chef Hideo Kuribara refined his craft at Tokyo's Kintaro Sushi, later overseeing the sushi kitchen at Chinzanso New York, and ultimately establishing his culinary haven on Chelsea's Houston Street, achieving Michelin stars.
AWARD
2000 U.S. Sushi-Making Contest in Washington DC Edomae sushi category: 1st prize
2001 U.S. Sushi-Making Contest in Washington DC Edomae sushi category: 1st prize
2004 U.S. Sushi-Making Contest in New York Edomae sushi category: 1st prize
