Tokyo Sushi: Daisan Harumi – An Edomae Sushi Education

In the current climate of obsessive Michelin star collecting and “The Best Top 50″ check-list eating that has taken hold of the foodie community, you could be forgiven for thinking that there are just five venues for superlative sushi in Tokyo: the starry constellation of Saito, Yoshitake, Mizutani, Sawada and, of course, Sukiyabashi Jiro. It’s such a shame as there are thousands of sushi-ya in Tokyo, and many of them are excellent, but are overlooked by visitors because they lack the potential brag factor of Michelin endorsed names. This trend also seems to highlight the huge discrepancy between what foreigners and Japanese perceive to be the city’s best sushi.

Daisan HarumiWhile Ono-san, thanks to that great vanity piece “Jiro Dreams of Sushi”,  has undoubtably brought a renewed international interest to Edomae sushi (and paradoxically filled his counter with the very foreigners he despises), it is the itaemae of a non-starred Shimbashi sushi-ya that is domestically acclaimed for being one of the true guardians of its traditional techniques. It’s also a favourite of my ‘sushi otaku‘ friends, whose opinion carries far more weight for me than étoiles.

Sushi - By Kazuo Nagayama

Kazuo Nagayama has been converting customers to loyal devotees for 45 years. What makes Nagayama-san standout in a crowded field is his scrupulous, bordering on maniacal, attention to detail and obsession with quality. His refusal to compromise his high standards has gained Nagayama-san legions of fans, evidence of which can be seen in glowing tabelog reviews, where Daisan Harumi consistently places in the top 20. (For what is worth, Jiro is currently ranked #53rd, his son’s Roppongi shop is languishing around 296th). He is also renowned for his encyclopedic knowledge of fish, and has written several books on the topic –  his bilingual “Sushi” being an essential purchase.

Daisan Harumi - Kawashima-sanWhile the master was not present the night I visited Daisan Harumi, his presence was everywhere: from the ceramics that he makes himself and the wasabi grater of his own design, to the detailed, beautifully calligraphied shinagaki – a labour of love that takes him 90 minutes to write each day. But, it is most obviously felt in the skill of his able assistant, Kawashima-san, to whom he entrusts the shop to on Saturdays.

Daisan Harumi menu

Kawashima serves an abbreviated menu with two options: a nigiri set ¥7000 and a nigiri omakase ¥10,000 (lunch and dinner are the same price). The plan had been to order the standard nigiri course, however, my companions immediately succumbed to desire and opted for the omakase instead. Fearing I would struggle with the extra pieces, I stuck with the nigiri course. A decision I would later woefully regret.

Daisan Harumi Shinagaki

For a sushi geek, Nagayama-san’s painstakingly detailed shinagaki is a sight to behold. Along with the evenings fish & seafood selection, he lists the provenance (right down the beach and port), fishing method (the awabi was collected by Ama – female divers) killing technique (ikejime or hamajime), its weight, as well as the how it was prepared for service. In fact, he devotes this same level of detail to all of his ingredients: the nori, salt, vinegar, soy sauce, wasabi, eggs, sake… The minutia is mind-blowing. Pictured is the evening’s shinagaki which I was lucky enough to be gifted by Kawashima at the end of service.

Nagayama-san may be the master of many skills, but interior design is not one of them. The black tiled walls, vinyl covered bar stools and counter affixed with long refrigerator units give the place a dated feel, with Nagayama-san’s pottery adding to the slightly hokey aesthetic. It’s a far cry from the sleek, refined environs that one associates with elite sushiya. But we were here for food, and my companions, all of whom are staunch Daisan Harumi devotees, assured me I was in for a treat.

The Nigiri Course

Daisan Harumi - Edamame mousse

We began with a delicate creation of chilled edamame mousse, dashi jelly and slivers of sweet kuruma ebi.

Daisan Harumi - Magochi nigiriLine caught in the waters near Nagasaki, this magochi (flathead) was our entrée to the nigiri course. The light flavoured fish had a slightly chewy texture that reminded me offugu. Its inherent sweetness was nicely enliven with the a swipe of freshly grated wasabi.

The Rice

The first piece always gives me a gauge on the size of the shari and its ratio to the neta. At Daisan Harumi both are generously sized and in proportion. A little too generously sized for me. It was at this point that I made the first of two requests for a slightly smaller shari – the second of which resulted in a marginal decrease in size. Nagayama-san is a stickler about serving his nigiri the proper way, I am told: his way.
It seems that his trusty assistant is just as hardarse.
Daisan Harumi - Torigai nigiri

They say the uglier the fish, the better the taste – an adage which is certainly true in the case of this plump and delicious torigai. Superb!

By the second piece I had a better impression of the rice and it’s seasoning. The organic koshihikari rice, which comes from a small producer in Fukushima, is firm with a nice juiciness and elasticity. Nagayama uses komesu (white rice vinegar), Izōshima sea salt and soft brown sugar to prepare the su-meshi. I understand why a man who has dedicated his life to fish would want to keep the seasoning restrained so as to focus one’s attention in the neta, however, I personally prefer the richer flavour of red vinegar, and more a piquant acidity in my shari.

Daisan Harumi - Aori ika nigiri

Next, aori-ika (bigfin reef squid) which had been line-caught off Kanagawa’s Sajima coast. Nagayama-san was also thoughtful enough to include details about how it was killed – hamajime style – but I’ll save you those details in case you are eating as you read this. The aori-ika’s opaque, thick flesh was seasoned with a light brushing of nitsume. It had a wonderful texture: firm, yet soft and milky. The clean flavour becoming progressively sweeter with each successive chew.

Daisan Harumi - Tamago-yaki

Tamagoyaki made a surprisingly early appearance – I’m more accustomed to eating it as a penultimate course. Served piping hot, I followed the advice of my companions and let it cool – this is the one course of the evening where the “eat immediately” rule does not apply. More savoury than sweet, with a little smokiness from the dashi, the perfectly cooked egg was moist, fluffy and moreish. I much prefer this omelette style tamagoyaki to the sweet, castella-like tamago that is served at Kanesaka and Sukiyabashi Jiro.

The Tuna

According to the menu, tonight’s tuna was a 90.6kg “Shibi” nama hon-maguro (fresh adolescent yellowfin tuna), net-caught near Maizuru, a small inlet on northern coast of Kyoto. Nagayawa-san aged the hara ue no niban cut for 5-6 days to optimise the flavour. More dizzying details on all things maguro can be found on his epic post on the subject. (Japanese only)

These days, most are familiar with the basic tuna cuts: akami, chutoro and ootoro, however, the area from which the loin is taken from that ultimately affects the quality, and asking price, of the fish.

Maguro is basically cut into three sections: kami (near the head), naka (the middle) and shimo (near the tail). These sections are further divided into se (the back area) and hara (the underbelly). Just to complicate things even further, these sections are divided again into graded cuts. Hara kami is therefore the underbelly area closest to the head, and the ni-ban section, which Nagayama-san uses, is cut from the middle of that loin. It is considered the best cut for chutoro and ootoro because of the high fat content and lack of tough sinew. It is, of course, also the most expensive.

Daisan Harumi - Akami

The ruby-red akami had a lovely fragrance and flavour – much milder than the red meat of fully grown maguro. It was a clean and fresh taste of the new season.

Daisan Harumi - Chutoro nigiriThe chutoro was much more unctuous, aromatic and meltingly soft. From here onwards, the subdued flavour of the shari started to make sense. It harmonised beautifully with this topping. I think I may have swooned at this point.

The Sake

Umenishiki Tsuuno HonjozoOnly one sake is served at Daisan Harumi: Umenishiki “Tsuunoshu” Cedar Barrel Honjozo (Yamada Nishiki 70%), Ehime-ken – (梅錦「つうの酒」本醸造 樽酒 (山田錦 70%), 愛媛県). And as you would expect, Nagayama-san rigorously tested it to find the perfect combination of sake grade, length of aging in cedar barrels (14 days) and temperature (50 degrees) to best draw out a flavour that would match his sushi. After gathering his findings, he asked the kura to supply him a sake which fit his exact specifications. You can read his long and assuming account of this process here. (Japanese only)
While it would seem counterintuitive to drink atsukan (hot sake) on a humid summer evening, I must admit the sake paired perfectly with the nigiri. Dry, with a refreshing aroma and taste of cedar. Nagayama-san’s attention to detail certainly paid dividends in the glass.

Daisan Harumi - Kohada nigiri

Hikarimono, literally “the shining ones”, refers the family of shimmering blue-backed fish which thrive in the waters of the Japanese archipelago. Hikarimono are an essential part of an Edo-mae sushi experience, but kohada, or Japanese shad, is perhaps the most iconic neta of them all. Because of its high oil content kohada, like most hikarimono, has a propensity to spoil quickly, so is cured in salt and rice vinegar before being served. Sounds deceptively simple, but I can assure you it is not. A sushi chef must take into account such variable factors as the season, the size and fattiness of the fish, and even the area it was caught when deciding on the timing and shio:komesu ratio employed in the curing process. Finding the balance that will draw out the best harmony of flavours in the fish is a true test of an itaemae’s skill – it’s what separates the good from the great.

And this was great. The piquancy of the red vinegar cured kohada and the restrained umami flavour of the shari were in perfect balance here. The harmony of fragrance, taste and texture was sensational.

Daisan Harumi - Kuruma-ebi senbei
“Ebi sembei” provided a pleasant textual contrast. Flash grilled over charcoal then served over crackling hot chunks of sea salt, the head and shell of the kuruma-ebi were a wickedly crisp. An amusing play on “shrimp crackers”.

Daisan Harumi - Kuruma-ebi nigiri

Tennen kuruma-ebi, or wild Japanese prawns, from the waters near Isshiki, Aichi-ken.

The flash-boiled flesh had clearly delineated stripes of bright vermillion and white – the sign of premium quality wild prawns. The chef’s precise timing was evident here: the meat was firm and tight with a slightly raw center so that it retained its moisture and natural sweetness. Biting into the toothsome body, its warm, sweet juiciness flooded my mouth and sweep me away in a private moment of ‘yum’.

Daisan Harumi - Ikura gunkan
Next, we plunged into a gunkan of Hokkaido ikura. The vividly coloured spheres dissolved upon the lightest of pressure in my mouth, releasing their gloriously rich and briny oceanic flavour. Daisan Harumi is renowned for the Asakusa nori it uses – and for good reason. The light and crispy nori was quite exceptional. As I ate, it melted in my mouth, and gave off a faint aroma of the sea.

The Nori

Asakusa nori was the original seaweed used in Edomae sushi. Sadly, it disappeared from the Tokyo Bay area about 40 years ago, and is now so rare that Asakusa nori is classified as a “critically endangered”. In fact, the variety that is consumed in sushi-ya today is invariably Susabi nori, which came into dominance post WWII, because it grows bountifully and its resilient character makes it more suitable for mass-production.

Nagayama-san is part of a small movement which is trying to revive Asakusa nori production and bring its taste back from the past. He sources his nori from Takeguchi Kiichi, a fisherman who still uses the traditional, labour intensive technique of sun-drying to prepare his seaweed. Because Kiichi-san eschews the use of any additives, it is rougher and less lustrous than commercial nori – and the reason why it would be regarded as second grade quality if it were available on the market. However, Nagayama-san believes him to be “the master of nori making”, and praises the fragrance and flavour of the product he makes.

Daisan Harumi has now been the exclusive buyer of Kiichi-san’s Asakusa nori for over 20 years. It’s available for purchase by appreciative patrons, but low yields and high customer demand mean that there is a two-year waiting list for this most coveted seaweed. Good things come to those who wait, I guess.

Daisan Harumi - AnagoMushi anago (steamed then lightly grilled conger eel) brushed with a yuzu flecked tsume. Velvety soft and buttery, it simply dissolved in my mouth. The subtle taste of the eel was amplified by the tsume so that the natural flavors were center stage. I often find anago overwhelmed by overly sweet and heavy-handed saucing, but this was pitched perfectly. A testament to 45 years of fine-tuning.

Daisan Harumi - Hamaguri Hamaguri is an Edomae sushi classic which stars on menus during the summer months. Declining numbers mean that these bivalves are increasingly rare, and highly prized by sushiya. This evening’s were gathered from the inshore beds of Kusama, Mie-ken, an area famous for its hamaguri.
Butterflied, simmered and then marinated in its own juices to intensify its natural flavour, the cooled bivalve was then formed into a nigiri and finished with a brush of sweet tsume.
The satisfying flavour of the plump and tender hamaguri belied its fairly unlovely appearance.

Daisan Harumi - Chutoro temaki
The finale came in the form of a generously proportioned chutoro temaki. Urged to eat it without delay, I chomped into the crispy cone with childish glee. Delicious.
While the temaki signalled the conclusion of the meal for me, my companions, who had wisely opted for the omakase continued on with four nigiri: mirugaiaji (horse mackerel), hatsu-gatsuo (first of the season skipjack), and a gunkan of Hokkaido murasaki uni. Each piece elicited moans of delight, with the aji and uni receiving the most rapturous praise – much to my chagrin. A word to the wise – always order the omakase.
Was it the best sushi I have every eaten? No – but, to be fair, the reduced Saturday menu is not the meal to measure Daisan Harumi on. However, ¥7000 for a dinner course of this quality must surely be the best cost performance in town.

Over the weeks following this meal, I spent hours pouring over Nagayama-san’s long, detailed notes on the Daisan Harumi website; every fish, every ingredient, every process was explained with such depth and passion that I soon found myself becoming as obsessed as the author. Ultimately, what came out of this meal wasn’t just a pleasant food memory, it was an education par excellence. And while I have still not yet eaten in front of the master himself, Nagayama-san has indirectly enriched my understanding of Edomae sushi and imparted knowledge that I will be able to utilise in all my future sushi adventures. For that, I count myself as one of the converted.

So heed my words: put down that guide-book folks, get yourself schooled, and always order the omakase. Always!

Daisan Harumi

17 thoughts on “Tokyo Sushi: Daisan Harumi – An Edomae Sushi Education

    1. admin

      Thanks for your feedback. It’s a ridiculously long post, so you deserve a medal for making it to the bottom of the page. Definitely worth a visit mid-week. Are you heading this way soon?

  1. Kavey

    I love reading this kind of post. My experience of sushi simply isn’t sufficient to appreciate the nuances of this kind of master, I don’t think I could even discern the different ingredients used for the shari, let alone be able to appreciate the quality of the neta. So it’s fascinating to read such posts from yourself.

    You mentioned at the start about two killing techniques (ikejime or hamajime) – would you be able to elaborate as I’m not familiar with them and google isn’t helping.


    1. admin

      Hi Kavey! Always nice to hear from you. I hope you’ve had a lovely time in Japan. I’m very much looking forward to reading your write up of the trip.

      I actually wrote about the killing techniques, but the word length of the post had become so insane I had to cut out big sections of writing. Here’s a basic summary:

      Ikejime is a humane method of instantly paralyzing/killing a fish by driving a spike into its brain. A wire is then inserted to damage the brain and the spinal cord of the fish so that it doesn’t go into rigor mortis (lactic acid is produced during rigor mortis which causes the fish to sour and quickly decompose). The ikejimi technique ensures the meat stays fresh, tender and retains its colour & flavour. Hamajime is the same technique, but done on the beach (hama) when the fish is caught – it’s usually applied to squid and octopus.

  2. S Lloyd

    Excellent review. Did you eat there in October? If Yes, I guess those same seafood are also available in November.
    Question, please: what are the other common Tokyo high-end sushiyas seafood offerings in Autumn? Just asking because I am planning to visit Tokyo
    during that season (If I am not mistaken, the fish is in particular prime fatty condition around Oct/November). Thanks a lot

    1. Rebekah Wilson-Lye

      Hi S Lloyd,

      Thanks for your message. I dined there at the end of June, so the fish will be quite different. One of his regulars just posted an update on tabelog, and from the photo of the menu I can tell you that some of the seasonal fish included:

      Oma shibi maguro
      wild kuruma ebi
      shin ika (new season cuttlefish)
      masaba (mackerel)
      kawahagi (and its liver)
      mirugai (geoduck)
      bafun uni
      hirame (flounder)
      kuro awabi (black abalone)
      plus his signature anago & hamaguri, etc…

      As December approaches Oma maguro appears on sushiya’s menus, as well as kanburi (winter amberjack). Late autumn/early winter is the best time for ikura, kohada, awabi, madara (Pacific cod), tairagai (pen shell), akagai (blood cockle). Shirako (cod milt) – my favourite – might also appear as an otsumame.

      Of course, the selection will vary from chef to chef, and will depend on what is available from the market on any given day.

      Trust me, you won’t be disappointed with a meal at Daisan Harumi.

  3. Martineau Robert-Gilles

    Dear Rebekah!
    Great report and pictures!
    I know you have already visited Izu Peninsula, but I can gurantee an even grander experience with Sushi here in Shizuoka! Don’t forget wasabi was “born” here in Shizuoka City! And I don’t have to mention the sake! LOL
    Give my regards to John (Gautner) the next time you meet him!
    Last but least, have you ever tasted fresh and raw sakura ebi and shirasu?
    You mentioned “teasing”, you might be in for your own here!LOl
    Take good care of ypurself!
    Best regards,

    1. admin

      Hello Robert-Gilles,

      Thanks for your comment. I lived in Izu-Hanto for over 2 years, so regional fish like sakura ebi, shirasu, aji, kinmedai and himono were a big part of my diet, and Numazu Ichiba was a favourite destination for fishy treats on the weekend.
      The seafood, the wasabi, the fruit, the wonderful sake… It really is a foodie paradise. I must head south for a visit soon.
      Where should I go in Shuzuoka City for sashimi & local sake?

      1. Martineau Robert-Gilles

        Dear Rebekah!
        Just give me an advance warning and I’ll take you around! You are not the first one! Do you Melinda Joe?
        As a pointer Friday evenings are best!
        There is a great sushi called Sushi Ko for example. I wrote quite a few blogs on them at
        It is such a pleasure to learn that you know a lot of Shizuoka already!
        It will be more pleasure to make you know more about it!
        best regards,

        1. admin

          Thank you Robert-Gilles. I will definitely take you up on that offer.
          Ha, ha! You have know idea how often I’m asked if I know Melinda. I communicate with her, but sadly we still haven’t met yet.

          1. Martineau Robert-Gilles

            Melinda is a great tough girl!
            Send me a mail at lapin (hyphen) dragon (atmark) vc (dot) tnc (dot) ne (dot) jp (PC) or at dragon (hyphen) rgm (hyphen) 06 (at mark) ezweb (dot) ne (dot) jp (mobile phone and I will give you my phone number and other details!
            Best regards,

    1. Martineau Robert-Gilles

      Dear Rebekah!
      I noticed that Chuckeats is a friend of yours!
      By the way Jiro is from Hamamtsu City!
      Being French I’m particularly allergic to Michelin!
      That is why the world needs all these bloggers of ours!
      The Japanese and expats living in Japan are very kind and forgiving towards Michelin but you should read what French and expat bloggers write in France about that “institution”!
      It has become a shameless scam. I still vividly remember Joel Robuchon congratulating Jiro on its third star although the book hadn’t been on sale yet!
      As for sushi I’m pretty sure there must be dozens in Tokyo that deserve a long and good visit! As for sushi in Shizuoka Michelin will never bother taking the train! LOL
      Best regards,

      1. admin

        I totally abhor the Michelin star fetishism that passes for being a ‘foodie’ these days. My opinions are based on the quality of the food on my plate – not reputations or rankings.
        All this talk of Shizuoka has made me quite homesick. I must come and visit soon!


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