全体のフォルム、高台の高さ等店主が指定し、陶芸作家水野幸一が多治見の窯で焼き上げた。一枚一枚表情が違うオリジナルの器は、料理をさりげなく引き立たす
Potter "MIZUNO KOHICHI " take a year to make the plates,the from including height of the foot being carefully designated by the owner "OCHIA I". Unique plates and dishes make great harmony.
適度な粘りと香りを立たすために、二種類の米をブレンド。赤酢を使う事でまろやかな味わいを引き出している
We use two kinds of rice are mixed for proper stickiness and aroma. And we use red vinegar.
Red vinegar is made from sake lees and has a scent and a milder taste than white vinegar made from rice.
江戸前寿司の花形、鮪。季節ごとに水揚げされる旬の生鮪を「色」「艶」「脂」のレベルにこだわり仕入れている
A tuna is the best attraction in EDOMAE-SUSHI. We purchase a seasonal wild fresh tuna with good color, good fat and good glossy.
江戸前の看板、厚焼き玉子。ぎりぎりの分量の調味料が、厳選された素材の風味を引き立たす
"ATSUYAKI-TAMAGO"(a thick omelet) is speciality of "EDOMAE-SUSHI". The minimum necessary of seasoning enhances the flavor of carefully selected ingredients.
自らが選んだ日本酒は勿論、数種類のワインも常置し鮨との調和にも果敢に挑戦。2010年にはソムリエ資格を取得した。不定期で開かれるワインセミナーも好評
We ready Japanese SAKE and some wines which selected by owner. Owner actively challenging to marriage of SUSHI and a wine so he got sommelier on 2010.
十字のモチーフが印象的なブロックが埋め込まれた店内の壁。「シンプルながら重厚」という店のコンセプトを引き立たす役割を担うその数は２万２千個にも及ぶ
On the walls are used blocks of impressive cross-shape motif.
“An image of simple but powerful and solid“ ”A style of clear, cool and profound.” Based on those concepts of space, the tiles were made in GIFU prefecture.
All the tiles were put on the wall by hand. The number amounts to 22,000.
店主が一目惚れして購入した北海道産「セン」の木からシンプルに切り出された一枚板のカウンターは、この店の顔でもある
The solid timber of HOKKAIDO-produced castor aralia makes a beautiful counter that is faint whitish yellow and that has an elegant wood grain.
The board the owner liked at a glance was simply cut out from one tree. It is nine meters long and was finished with no coating.
With cleanliness and warmth, the wood counter is feature of the restaurant.
ゆったりとした空間でお客様に過ごしてもらうため、あえて8席しか座席を設けていない
The dining space is luxurious. The sushi bar has simply 9 seats so the owner can serve you with perfect hospitality.