The Season for Delicious Simmered Clams

Simmered clam, a cooked topping served as part of our popular omakase nigiri course (¥10,000 per person, served at the counter), has been available since November.

During the summer, we often served simmered abalone nigiri in place of clams, but as the weather has turned colder and the clams have grown plumper, we have switched to clams.

We mainly use clams from Kujukuri in Bōshū and Kashima in Ibaraki.

The clams, simmered by our chefs with their expert skill, are delicious brushed with nikiri sauce, or simply sprinkled lightly with yuzu.

They are served in the latter half of the nigiri course, just before the anago.

Please enjoy the techniques of Edomae sushi.