Sushikuine

Origins · Preservation · Ritual

A journey from riverbanks to omakase.

Sushi began as a method of preservation, fermenting fish with rice along Southeast Asian rivers. Over centuries, that practical technique evolved into the refined Edomae style of Tokyo, where the chef became both artisan and storyteller.

Traditional sushi bar

Timeline highlights

  • 7th century — Narezushi emerges as fermented fish packed with rice for preservation.
  • 17th century — Edo introduces faster vinegar-seasoned rice, shortening fermentation.
  • 19th century — Hand-pressed nigiri becomes the street food of Tokyo’s bustling markets.
  • Today — Global chefs reinterpret sushi with local ingredients and creative techniques.

The legacy of restraint

The defining trait of sushi is restraint: minimal seasoning, delicate cuts, and a quiet respect for the sea. That philosophy continues to guide contemporary sushi, blending tradition with modern storytelling.