Edomae sushi omakase is the chef-led tasting of nigiri sushi, with each piece pressed and presented one at a time from the counter using traditional Tokyo-Bay techniques.

Edomae sushi is Tokyo's 19th-century street-food form, where Tokyo Bay fish was lightly cured, marinated or aged to preserve it through the warm Edo summers, then pressed onto vinegared rice. The modern omakase counter brought this tradition into fine dining; Tokyo and New York spread it through the 1990s and 2000s. Orlando entered the form with Soseki opening in Winter Park in 2019 (first Michelin star 2022) and Kadence in Audubon Park (Michelin-starred since 2022). Both run 8 to 10-seat counters, three seatings nightly, with pre-paid Tock reservations.

Where to eat Edomae sushi omakase in Orlando

3 editor picks for Edomae sushi omakase in Orlando, ranked by editorial score. All Orlando signature dishes · Edomae sushi omakase across every city.

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Make it at home

Serves 23 hrAdvanced

Ingredients

  • 300g sushi-grade tuna (akami, chutoro, otoro mix), bluefin or yellowfin
  • 200g sushi-grade salmon or kingfish
  • 150g sushi-grade scallops or shrimp
  • 300g Japanese short-grain rice (koshihikari)
  • 60ml rice vinegar
  • 30g sugar
  • 10g salt
  • Fresh wasabi root and a sharkskin grater (or quality tube wasabi)
  • Premium soy sauce (kikkoman or higher)
  • Sushi ginger for palate cleansing

Method

  1. Rinse the rice in cold water until water runs clear. Drain 30 minutes. Cook with 360ml water in a rice cooker or covered pot.
  2. Heat vinegar, sugar and salt until dissolved, do not boil. Spread cooked rice in a wide wooden bowl and fold the vinegar mix in with a flat spatula while fanning to cool to body temperature.
  3. While rice cools, slice the fish: rectangular blocks against the grain, 2cm wide and 6cm long. Slice nigiri pieces 8mm thick at a slight angle.
  4. Wet your hands lightly with vinegar water. Form 20g balls of rice into oval pillows about 5cm long.
  5. Grate fresh wasabi to a soft paste on the sharkskin grater. Dab a small amount on each piece of fish.
  6. Lay fish on the rice pillow, wasabi between. Press gently with two fingers to mold the nigiri.
  7. Serve immediately, one piece at a time, with soy sauce in a small dish and ginger on the side.

Editor tip. The rice temperature is everything. Body-warm rice (not hot, not cold) is the canonical Edomae texture. Buy fish from a quality sushi supplier; supermarket fish is rarely sushi-grade.

Common allergens: Fish, Soy.