Ezo-mae sushi in Hokkaido omakase style
Ezo-mae sushi in Hokkaido omakase style

Ezo-mae

What is Ezo-mae Sushi? Hokkaido's Unique Omakase Style

Historically, Tokyo was known as Edo, and Hokkaido was referred to as Ezo (or Ezochi/Ezojima). As a result, sushi made with fish from Tokyo Bay is called Edo-mae sushi, while sushi made with fish from Hokkaido is known as Ezo-mae sushi. In Ezo-mae sushi, fish caught along the Hokkaido coast is prepared and served fresh on the same day, which is why it’s referred to as 'Namazushi' (raw sushi). At Sushiya no Saito, we elevate the flavor and appeal of the finest local fish. Here, we introduce some of the signature techniques of Akira Saito, owner of Sushiya no Saito, in crafting Ezo-mae sushi. Ezo-mae sushi is a unique omakase style found in Hokkaido, different from traditional Edo-mae sushi. (Cooperation: Asahiya Publishing Co., Ltd.)

Experience authentic Ezo-mae sushi in Sapporo or Niseko.

Akira Saito sushi master preparing Ezo-mae sushi Sushi chef techniques in Ezo-mae sushi Hokkaido
Kinki fish preparation in Ezo-mae sushi Hokkaido Grilled kinki sushi in Hokkaido omakase Kinki sushi with yama wasabi in Ezo-mae style Preparing kinki fish for sushi in Hokkaido Luxury kinki sushi dish in Hokkaido Ezo-mae sushi technique using kinki fish

Kinki

Ezo-mae Sushi | Making

Broadbanded thornyhead: We use large 'kinki' caught on the eastern coast of Hokkaido. The flavorful skin is left on and scored before being lightly grilled. The tender flesh is gently shaped into sushi, topped with scallions and 'yama-wasabi,' then finished with a squeeze of 'sudachi' and a sprinkle of salt.

Herring preparation in Ezo-mae sushi Hokkaido Nishin sushi in Hokkaido omakase Fatty herring sushi in Hokkaido Preparing nishin fish for sushi Traditional herring sushi in Ezo-mae style Hokkaido sushi using seasonal herring

Nishin

Ezo-mae Sushi | Making

Herring: We use herring that is rich in fat during its non-spawning season. Although it requires careful removal of the small bones, this fish offers a unique flavor and a melt-in-your-mouth texture that is truly special to Hokkaido. It is served with ginger and green onion.

Sujiko salmon roe preparation in Hokkaido sushi Separating salmon roe for sushi Sujiko nigiri sushi in Ezo-mae style Traditional salmon roe sushi in Hokkaido Preparing sujiko for omakase sushi Hokkaido sushi with salmon roe

Sujiko

Ezo-mae Sushi | Making

Salted salmon roe: 'Sujiko nigiri' is a traditional dish from southern Hokkaido sushi restaurants. The 'sujiko' membrane is removed, and the salmon roe is carefully separated without crushing. It is then gently placed on sushi rice, topped with nori, and shaped for presentation.

Surf clam preparation in Hokkaido sushi Grilled hokki clam sushi in Ezo-mae style Hokki sushi with sudachi citrus Preparing surf clam for sushi Hokkaido surf clam sushi dish Ezo-mae sushi using hokki clams

Hokki

Ezo-mae Sushi | Making

Surf Clams: We use surf clams from Tomakomai, which boasts the largest catch in Japan. Surf clams are delicious whether served raw or lightly blanched, but grilling them enhances their thick and meaty texture, making them a perfect match for sushi rice. We make small cuts, add a touch of wasabi, and then form the sushi, finishing it off with a sprinkle of salt and a squeeze of sudachi citrus.

Ezo-mae sushi experience in Hokkaido
Hokkaido seafood and Ezo-mae sushi culture