Edomae-zushi, the Tokyo-style form of sushi, is linked to Tokyo. “Edomae” literally means “in front of Edo,” the former name of Tokyo, referring especially to Tokyo Bay and the city’s waterfront.
The style developed during the Edo period, when sushi makers served quickly prepared food to the city’s growing urban population. Modern nigiri sushi became popular in Edo in the 1820s and 1830s, and Hanaya Yohei is traditionally credited with popularizing hand-pressed nigiri around 1824. Fresh fish from Edo Bay helped give the style its name and identity.
Edomae sushi is not simply any sushi made in Tokyo. The term also suggests traditional preparation techniques, including curing, simmering, marinating, or lightly cooking seafood to improve flavor and keep ingredients safe before refrigeration. Common examples include vinegar-treated kohada, simmered anago, and tuna prepared in different cuts.
A common mix-up is confusing Edomae with Kyoto-style sushi. Kyoto has its own traditions, including pressed and preserved forms, while Edomae-zushi specifically points to the culinary culture of Edo—present-day Tokyo.