History

Edomae sushi, the Tokyo-bay-style nigiri tradition, arrived in Las Vegas in 2008 when Hiroshi Kurita opened Yui in Spring Mountain Chinatown. Kabuto Edomae opened next door in 2013 under chef Gen Mizoguchi (who later moved to Yui). The room runs traditional Edomae technique: aged tuna and white fish, light vinegar in the rice, nigiri shaped to order at the counter. Both Yui and Kabuto fly fish daily from Toyosu Market in Tokyo, the wholesale market that replaced Tsukiji in 2018. Tasting menus run $190 to $340 per seat; counter seating only and reservations open 30 days out.

Common allergens: Fish, Shellfish

Make it at home

Yield Serves 2 (12 nigiri)Hands-on 45 minTotal 2 hrDifficulty Advanced

Ingredients

  • 400g sushi-grade fish: tuna, salmon, yellowtail, sea bream (from a trusted sushi-grade supplier)
  • 300g Japanese short-grain sushi rice
  • 360ml water
  • 60ml rice vinegar
  • 30g sugar
  • 10g sea salt
  • Wasabi (fresh-grated if you can find it, paste otherwise)
  • Soy sauce for serving
  • Pickled ginger

Method

  1. Rinse the rice in cold water until the water runs clear, 5 to 6 rinses. Drain 15 minutes.
  2. Cook rice with the 360ml water in a rice cooker, or in a heavy pot covered, low heat 18 to 20 minutes. Let stand 10 minutes off heat.
  3. Warm the vinegar, sugar and salt until dissolved (do not boil). Tip the rice into a wide non-metal bowl, drizzle with the vinegar, fold (do not stir) with a wet wooden paddle, cooling with a fan as you work. The rice should be glossy, separate-grain, body-warm.
  4. Slice the fish: tuna across the grain into 25g pieces 4mm thick; white fish slightly thicker.
  5. Wet your hands in vinegar water. Grab a 12 to 15g ball of rice, press lightly into an oval. Smear a touch of wasabi on the fish, lay over the rice, press gently to bond. Two pinches of the index and middle finger on top, thumb on the side.
  6. Plate immediately. Diners dip the fish side (not rice side) lightly in soy. Eat in one bite.

Tip from the editors. Rice body-temperature is non-negotiable; cold rice is the most common home-sushi mistake. The fan is your friend.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat edomae omakase

Edomae omakase in Las Vegas

Yui Edomae Sushi ★ 4.8

Chef Gen Mizoguchi$190 to $340Book 3 weeks ahead

Yui Edomae Sushi in Las Vegas is chef Gen Mizoguchi's seven-seat Arville Plaza omakase room, Edomae-style sushi with fish flown from Toyosu Market daily.

Tip: Book the 19:30 or 20:30 seating at the counter; the 17:30 seating runs an abbreviated menu.

3460 Arville St, Las Vegas, NV 89102 Book →

Kabuto Edomae Sushi ★ 4.6

Edomae omakase sushi$$$$spring-mountain-chinatown

Kabuto Edomae Sushi in Las Vegas is the Chinatown 14-seat omakase room since 2013, fish flown from Toyosu and traditional aged nigiri at the counter.

Signature: Edomae omakase, Aged tuna, Otoro

Order: Full omakase at the counter; the aged tuna programme runs longer than most US sushi rooms.

Tip: Counter seating only; reservations open 30 days out at 09:00 and fill quickly. Closed Mondays.

5040 Spring Mountain Rd #4, Las Vegas, NV 89146 Book →

More cities are in research. Want edomae omakase covered somewhere specific? Tell us where you want to eat.

Browse all dishes →