Tracked on 1 list across 1 authority.
The chef honed both his technical skills and also the spirit of the sushi craftsman at a long-established restaurant. A devotee of fish from Tokyo Bay, he regularly visits fishing ports, cultivating close ties with local fishermen that pay off in a supply of quality catch. Fish is meticulously prepared, whether cured in kombu or vinegar, or simmered. He pours his passion into Edo-style techniques, seasoning the sushi rice with red vinegar and salt. Tuna takes centre stage, while the nigiri begins with toro and concludes with tekkamaki.
Edomae Sushi Hanabusa appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
