At Sushi Ichizuke, embark on a gastronomic voyage through time set in a space where tradition meets modernity as one journey through the intricate curing techniques, precise knife skills and the seemingly-simple artform of Edo-style sushi-making that Head Chef Ryoichi Nakatani refined over the last 20 years in a highly energized and musically-driven environment.

Originating in the 1880s of Edo (old Tokyo), this sushi style encompasses characteristics which remained true to its tradition and roots.

Edo-style sushi involves a form of curing the fish while keeping its raw texture, or introducing a cooking element to ensure preservation of the fish before serving.