Musashi by Aman

The Edomae sushi tradition  

Native to Tokyo, Edomae, literally translates as ‘in front of Edo,’ referring to the location of Tokyo Bay, once home to an abundance of seafood. Edomae sushi is associated with the great care that goes into preserving the fish. Sushi masters use techniques such as ‘zuke’, (immersing in soy sauce) and ‘shime’ (curing with salt and vinegar) to prepare it for sushi making.  

Omakase dining 

Meaning ‘I will leave it to you’, Omakase is the Japanese tradition of entrusting your order to the chef, giving them full creative freedom over your meal. Successful omakase experiences depend on a skilled chef with a breadth of ingredients and wide-ranging knowledge. Master Chef Musashi travels to the Tokyo fish market early each morning, to select the freshest seasonal fish and seafood, pairing it with his self-grown ‘shari’ (sushi rice) to craft his omakase menus.