Tokyo Sushi Japanese Cuisine Postcard

Sushi is one of Japan’s most iconic culinary creations, and Tokyo (formerly Edo) is often considered its birthplace and global capital. Sushi began as a method of preserving fish with fermented rice, but over centuries it evolved into the fresh, artful dish we know today. In Tokyo, Edo-style sushi (Edomae-zushi) became popular during the 19th century, featuring fresh, raw fish served atop small portions of vinegared rice, often seasoned with soy sauce, wasabi, and pickled ginger. The city’s bustling fish markets, especially the historic Tsukiji Market (now partly moved to Toyosu), have long provided access to the freshest seafood, allowing sushi chefs to perfect their craft. In Tokyo, sushi is not just food—it’s a cultural experience and a form of art. From casual conveyor-belt sushi restaurants to high-end sushi bars where chefs train for decades, the city offers a range of experiences that reflect precision, technique, and seasonal appreciation. Sushi in Tokyo emphasizes freshness, balance, and simplicity, allowing the natural flavors of the fish and rice to shine. For visitors, enjoying sushi in Tokyo is both a taste of Japan’s culinary history and a glimpse into the meticulous artistry that defines Japanese cuisine.