{"id":43842,"date":"2025-12-28T18:32:36","date_gmt":"2025-12-28T09:32:36","guid":{"rendered":"https:\/\/agatajapan.com?p=43842"},"modified":"2026-01-16T18:17:39","modified_gmt":"2026-01-16T09:17:39","slug":"okame-sushi-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/okame-sushi-en","title":{"rendered":"Okame Sushi"},"content":{"rendered":"\n

Founded in Ansei 2 (1856)<\/p>\n\t

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Edo-style sushi that continues to evolve while respecting tradition<\/h2>\n\n

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 \u2014 that\u2019s 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.<\/p>\n\n

History<\/h3>\n\n
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Founded in Ansei 2 (1856).At that time, the business began as a catering sushi shop delivering to temples and the Satsuma domain\u2019s residence.They also had ties with the geisha district and offered catering where sushi was made on the spot to suit each customer\u2019s taste.The shop\u2019s name comes from \u201cOkamanashi,\u201d a slurred form of \u201cOkamainashi,\u201d meaning \u201cno fuss.\u201dIt expresses their spirit of being willing to make sushi with any ingredient.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Barachirashi (Scattered Sushi Bowl)<\/h4>\n\n\n\n

2,420 yen<\/p>\n\n\n\n

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A chirashi sushi bowl full of fresh seafood<\/h5>\n<\/div>\n<\/div>\n\n

It was created by the third-generation owner so that geisha could enjoy a quick yet delicious meal between practices.It\u2019s packed with marinated white fish, tuna, shrimp, squid, gizzard shad, conger eel, and other fresh seafood.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>4-9-4 Shiba, Minato-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3451-6430<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>11:00\u201313:00, 17:00\u201322:00<\/td><\/tr>
Closed:<\/strong><\/th> Saturdays, Sundays, and national holidays<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash, credit cards (VISA, JCB, Diners Club, Mastercard)<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"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 \u2014 that\u2019s 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 […]","protected":false},"author":4,"featured_media":40334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4091],"class_list":["post-43842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-chuo-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43842"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43842\/revisions"}],"predecessor-version":[{"id":44764,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43842\/revisions\/44764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40334"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43842"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}