日本のよいものを世界へ

Founded in Ansei 2 (1856)

Edo-style sushi that continues to evolve while respecting tradition

Edo-style sushi that has continued for over 150 years in Shibaura, Tokyo, once blessed with rich seafood as a fishing area.The fifth-generation owner buys fresh seafood at the market every morning, prepares it, and makes the sushi himself.The sushi rice is seasoned only with salt and vinegar, without using sugar or other sweeteners — that’s the Okame Sushi style.They say the rice is selected each year in consultation with a local rice shop to choose the best region.While preserving tradition, they also innovate by actively introducing new ingredients suited to the times and their customers.

History

Founded in Ansei 2 (1856).At that time, the business began as a catering sushi shop delivering to temples and the Satsuma domain’s residence.They also had ties with the geisha district and offered catering where sushi was made on the spot to suit each customer’s taste.The shop’s name comes from “Okamanashi,” a slurred form of “Okamainashi,” meaning “no fuss.”It expresses their spirit of being willing to make sushi with any ingredient.

This Notable Item

Barachirashi (Scattered Sushi Bowl)

2,420 yen

A chirashi sushi bowl full of fresh seafood

It was created by the third-generation owner so that geisha could enjoy a quick yet delicious meal between practices.It’s packed with marinated white fish, tuna, shrimp, squid, gizzard shad, conger eel, and other fresh seafood.

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