A devout student of traditional Edo culture, Keiichiro Koizumi offers a new sushi experience using forgotten techniques. Upturning the norm of modern sushi, the rice served at Aoyama Sushisen is cold and firm, following the authentic style from 300 years ago. Topped with melting otoro tuna and sweet sea urchin from Toyosu, the delicious surprise captivates all guests. Through conversations with the English-speaking chef, immerse yourself in the rich history of Edo-style sushi.
