Japan’s raw fish cuisine is the culmination of a long history and tradition—an artistic food culture in its own right. Sushi and sashimi, prepared vividly with seafood of the season, go far beyond a simple meal: they offer an ultimate dining experience where Japan’s aesthetic sense and technique merge. In what follows, you’ll explore that depth from multiple angles—from court cuisine to tea-ceremony kaiseki, and even the everyday food culture depicted in ukiyo-e woodblock prints.
Japan’s raw fish dishes—especially sashimi and sushi—are more than food; they can be called a form of art (*1). Rooted in a culinary culture that honors the seasons and pays meticulous attention to tableware and presentation, preparing and serving raw fish beautifully is truly “the art of dining” (*1).
The term “sashimi” appears at least as early as the Muromachi period in the diary Kōfuki (entry for August 15, 1448), and from this comes the widely held view that August 15 is “Sashimi Day” (*2). In earlier times, namasu—finely cut raw fish dressed with vinegar—was favored among the elite. In the capital (Kyoto), far from the sea, fresh marine fish were hard to obtain, so salted or vinegared fish were served, though records suggest that at court banquets people also enjoyed river fish such as carp and sweetfish (ayu) raw.
Indeed, by the Muromachi era the word “sashimi” had already appeared, and texts document the technique of slicing fish thinly (*2). As culinary skills and distribution advanced, even the capital began receiving fresh fish such as sea bream from Osaka Bay in winter. The culture of savoring raw fish as-is matured among samurai and courtly society.
In the world of chanoyu (the tea ceremony), epitomized by Sen no Rikyū, raw fish has also played an essential role. In kaiseki cuisine served at a formal tea gathering, a small tray for the guest includes a dish called mukōzuke. Placed “beyond” the rice and soup bowls, mukōzuke was originally often a vinegar-dressed namasu, but today it is commonly an arrangement of sashimi (*3).
In vessels that reflect the season’s mood, sashimi is arranged with restrained beauty, delighting your eyes and palate within the serene space of the tearoom, and coloring that once-in-a-lifetime encounter between host and guest. The spirit of hospitality central to the tea ceremony is expressed even in a single slice of sashimi. The refined sensibility toward raw fish fostered in court culture and chanoyu became the very foundation of Japan’s sophisticated raw-fish cuisine that endures to this day.
How close and beloved raw fish has been to the Japanese can be seen in depictions left in Edo-period ukiyo-e and traditional crafts (*4). In Edo, where townspeople culture flourished, nigirizushi became wildly popular as a kind of street-side fast food, and artists of the day captured those scenes. For example, in Utagawa Kuniyoshi’s Shimasoroi Onna Benkei, a mother is shown offering a plate of sushi to her child (*4).
A tanka poem within the work includes the line “Even little children beg for the sushi of Ataka no Matsu,” weaving in the story of a real famed sushi shop, “Matsu no Zushi.” The heartwarming image of townsfolk relishing sushi—and children pleading for a bite—speaks to the richness of Edo’s food culture.
What’s especially intriguing is the plating of Edo-style sushi shown in ukiyo-e: multiple pieces of nigiri or pressed sushi are stacked vertically, unlike the modern style of laying them flat on a plate (*4). This was the formal serving method of the time and is said to have continued until the Taishō era. The vertical stacking made for an eye-catching display that conveyed the flair of the Edo spirit.
Many other prints and craft pieces feature fish or sushi as motifs—blue-and-white porcelain dishes painted with seafood, or lacquerware adorned with marine designs—offering a glimpse of the Japanese fusion of cuisine and art. The worlds of sushi and sashimi depicted across these arts are not merely culinary records; they’re precious cultural assets that convey people’s praise of food and the fullness of their lives.
Edomae sushi is the pinnacle of Japan’s raw-fish culture—culinary artistry honed to its highest form. “Edomae” originally referred to seafood caught in the waters off Edo (Tokyo Bay). In an era without refrigeration, chefs developed techniques such as vinegaring and simmering to draw out flavor and ensure safety (*1).
Through a steady accumulation of wisdom and skill, a style of Edomae sushi emerged that honors the character of each ingredient while making raw fish safe and delicious. Here, you’ll dive into the craftsmanship and philosophy that support Edomae—and the storied establishments in Tokyo where that spirit lives on.
The technique and care invested in a single piece of nigiri are profound. An Edomae chef carefully prepares the best seasonal neta (seafood), then shapes it with perfectly seasoned shari (vinegared rice) in a deft, just-right grip. When breaking down fresh fish, specialized Japanese knives—deba and long single-bevel yanagiba—are used to create a surface as smooth as carved stone (*2).
Sashimi sliced with a long, pulling motion on a single-bevel blade doesn’t crush the fibers; it gleams with luster, releasing the fish’s native umami the moment it touches your tongue. Soy sauce and wasabi don’t just enhance aroma and taste; studies have reported antibacterial activity, suggesting they also contribute to the safety and flavor of raw fish (*2).
In the sushi world there’s a saying: “Three years to cook rice; a lifetime to master the grip” (*3). It can take years just to learn how to cook rice and blend the vinegar—and a lifetime to perfect the art of shaping nigiri.
In reality, apprentices at long-standing Edomae houses may spend about ten years in training, honing knife work and an eye for fish, learning the etiquette of soups and small plates, and cultivating the hospitality to care for each guest (*3).
Their shared philosophy is to “know the ingredient and work with it.” They respect the ocean’s bounty and spare no effort to bring out each fish’s character. For example, gizzard shad (kohada) and mackerel are salted and vinegared to concentrate umami; lean tuna is marinated (zuke) to add depth—every preparatory step has purpose.
Within each piece of Edomae sushi lies this philosophy and creative intent, letting you savor not only deliciousness but also the stories and seasonality behind every bite.
Tokyo is home to many venerable houses that carry the Edomae tradition forward, where you can experience that refined, authentic taste. Two particularly storied names stand out.
First is Yoshino Sushi Honten in Nihonbashi, founded in 1879 (Meiji 12) (*4). The first generation is said to have made sushi from a street cart in the late Edo period; the current head is the fifth generation. Tracing the lineage of Yohei Hanaya—the forefather of Edomae sushi—this precious establishment marries exacting traditional technique with a surprisingly welcoming atmosphere.
Perhaps its most famous anecdote is the origin story of “toro” (fatty tuna). In the late Taishō era, the richly marbled belly cut—sometimes discarded at the time—was served after a guest remarked it “melts in the mouth.” Christened toro, it became a sensation and has since been a byword for luxury sushi (*4). It’s a hallmark of old-house ingenuity and playful innovation.
Another is Kizushi in Ningyōchō, founded in 1923 (Taishō 12) and likewise tracing its roots to Yohei (5). The façade and interior exude Taishō romance—often praised as cultural-heritage worthy. Kizushi’s appeal lies in preserving classical Edomae techniques such as the decorative tazuna-maki roll and vinegared whole kuruma shrimp (karako-zuke) (5).
These once-common but now rare Edomae items are treasures to taste. Even the tamagoyaki (omelet) follows a traditional style: Kizushi serves “kurakake,” slicing stacked thick omelet so you can enjoy its tender sweetness with rice in one bite. Here, the stylish sensibility of an old house lives on alongside an almost stubborn devotion to tradition.
At these Tokyo institutions, confident technique and warm hospitality let you truly experience Edomae’s essence. Sitting at the counter while the chef shapes each piece before you—the quiet sound of rice forming, the gentle aroma of vinegar, the sheen of the nigiri—you can’t help but feel your heart lift.
Even as a traveler from afar, this becomes more than a meal: it’s a moving moment of connection with Japanese culture and human warmth. Tradition, artistry, and refined gastronomy converge—an embodiment of Japan’s culinary brilliance. Within every piece shaped by seasoned masters live centuries of history, consummate skill, and heartfelt hospitality—inviting you to experience the richness of Japanese culture with all five senses.
Sashimi—enjoying pristine, translucent slices of fish as they are—embodies Japan’s culinary philosophy of honoring an ingredient’s natural character (1). Within the boldness of eating food uncooked lies the delicacy of reflecting nature’s beauty on a plate. Arrangements of colorful slices on a white porcelain dish, accented with green ōba leaves and snowy daikon threads, evoke seasonal scenes like a Japanese painting.
The vessels that accompany sashimi also breathe Japan’s aesthetic. As the saying goes, “Tableware is the garment of cuisine” (2); the dish and the vessel are a single whole. Selecting tableware to match the season and the dish amplifies the appeal many times over.
In spring, lively hues; in summer, glass or celadon that conjure coolness; in autumn, colors that signal the harvest; in winter, substantial ceramics or warm wood—material, color, and form all stage a sense of season (3). When fine ceramics or lacquer harmonize with the food, sashimi becomes culinary art.
Seasonal Sashimi Across Japan and the Culture of Place
Stretching north to south with four distinct seasons, Japan enjoys shifting “shun” (peak season) for many species. From the first arrival to the peak and then the lingering tail of a season, people have cultivated a refined culture of savoring the changes in taste (4).
A famed Edo-period senryū poem even says, “Pawn your wife’s kimono if you must—for the season’s first bonito,” showing the fervor for tasting early-summer hatsu-gatsuo (4). The joy of seasonal fish is deeply woven into everyday life.
Today, many travelers still seek out the freshest seasonal sashimi in coastal towns and destinations around Japan. Winter fugu in Yamaguchi, spring hatsu-gatsuo in Kōchi—every region has its seasonal stars. Some even choose when and where to travel based on the fish they want to taste (5). Enjoying sashimi in its home region connects you not only to flavor but to the local culture and landscape that shape it.
The apex of Japan’s raw-fish culture is expressed in kaiseki. Emerging from chanoyu (the tea ceremony), kaiseki’s name is said to derive from the ascetic practice of Zen monks warming stones in their robes to ease hunger. In contrast to lavish banquets, it began with a modest yet heartfelt set of “one soup, three sides,” served at tea gatherings. The host’s spirit of ichigo ichie—cherishing the once-in-a-lifetime encounter—lives in the custom of bringing each dish to you just-cooked, one by one (6).
When the course arrives at mukōzuke, the sashimi course, each slice is cut small for easy handling with chopsticks and presented with quiet beauty on its chosen vessel (7). In that restraint you feel a calm richness—the essence of Japanese aesthetics.
Because harmony with the season is paramount, there are inherited customs such as avoiding raw fish at a summer-morning tea gathering (8). The aesthetics of raw fish in kaiseki—born from the spirit of tea—pursue harmony among food, vessels, season, and space, revealing the core of Japanese culture.
In Kyoto, where kaiseki culture runs deep, venerable ryōtei restaurants offer a special, immersive experience of Japanese tradition and beauty.
Kyō-ryōri is even listed as a Registered Intangible Cultural Property by the Agency for Cultural Affairs (9), a cultural treasure of Kyoto. From the sprinkled water at a stone-paved entrance to a room accented with seasonal flowers, you step into the world of tea. Hanging scrolls and Ikebana are arranged as shitsurai (seasonal room appointments), resonating with the cuisine to stage the changing seasons (10).
Within spaces where cuisine, setting, and hospitality are one, you can fully savor “Kyoto-ness” through food (9). Kaiseki at a ryōtei is not just a meal; it is the climax of a journey into the traditions of the ancient capital.
Japan’s raw-fish dishes—sashimi, sushi, and beyond—have long made the most of the ocean’s seasonal bounty while valuing harmony with nature.
Designing menus around fish in season is an old tradition and a wisdom for respecting resources and avoiding waste. Yet worldwide demand and overfishing have raised concerns about depletion. Surrounded by the sea, Japan is no exception, and is taking sustainability seriously to pass a rich ocean to future generations.
Government policy clearly states that “ensuring the sustainable use of fishery resources” is fundamental, and that losses from excessive catch must be avoided from the perspectives of environmental protection and food security (1). Japan is also active in eliminating IUU (illegal, unreported, and unregulated) fishing and shaping international rules for resource management.
In step with these efforts, interest in “sustainable seafood” is rising on the culinary front. The phrase “sustainable sushi” symbolizes approaches that avoid overfished species and use fish caught or farmed in ways that don’t deplete stocks.
For instance, species under pressure, such as Pacific bluefin tuna or eel, may be left off menus, replaced with fish that have healthier stocks, responsibly farmed options, or locally abundant, underutilized species.
In fact, sushi is inherently well-suited to sustainability: by rotating a wide variety of fish with the seasons, it avoids dependence on any one species (2). By switching toppings with seasonal availability and substituting when catches decline, chefs can reduce pressure on a single resource. Tradition and modern sustainability awareness are converging—adding fresh value to Japan’s raw-fish cuisine.
In this intersection of heritage and innovation, top-tier establishments are taking action. In 2021, the venerable Tokyo sushi house Matsunozushi became the first historic sushi restaurant in the world to obtain CoC certification for handling MSC/ASC-certified seafood (3).
This ensures that the fish they procure come from sustainable fisheries or aquaculture and remain traceable through the supply chain. A century-old Edomae icon embracing such measures exemplifies how traditional gastronomy can harmonize with environmental stewardship—serving not only delicious raw fish but also a message of respect for nature and resource care.
The fusion of sustainability and innovative technology is advancing across Japan’s dining scene. In sushi especially, the blend of craft, tech, and environmental care is striking—nowhere more so than in major conveyor-belt chains.
In 2025, Kura Sushi opened its largest flagship at the Osaka–Kansai Expo site. The exterior uses around 330,000 reclaimed seashells in a shikkui plaster, with recycled materials throughout the interior—creating what they call the world’s first “sustainable store.”
Long-developed AI/ICT systems elevate quality and hygiene control for sushi while reducing labor needs and cutting food waste—melding sustainability with next-generation operations (4).
Beyond standard menus, they also spotlight teiriyō-gyo (low-utilization fish) such as nizadai to make better use of resources, and serve creative sushi themed on global cuisines—proposing new ways to enjoy food with an eye to ecology and diversity.
Across the industry, chains are aligning with the SDGs. Sushiro leverages end-to-end digitalization for ordering and kitchen management in pursuit of zero food loss; Kappa Sushi uses land-based aquaculture to ease pressure on wild stocks; Hama Sushi supports conservation of endangered eel populations (5). Accessible conveyor-belt sushi is thus leading the way in protecting marine ecosystems.
From popular chains to storied counters, Japan’s raw-fish world is advancing environmental care alongside the timeless pursuit of deliciousness and hospitality. It’s a uniquely Japanese experience where Tradition and Innovation meet at the table.
To truly appreciate Japan’s raw-fish cuisine, it helps not only to eat, but to engage with the culture and knowledge behind it. In recent years, hands-on programs that combine market visits with cooking classes have become popular among visitors and food-curious travelers—think of it as a magazine-worthy, five-senses exploration.
Ōmichō Market in Kanazawa, Ishikawa—known as the city’s “kitchen” for over 300 years—is a vibrant example. Guided by a local culinary expert, you tour the stalls, learn how to judge fresh fish and what’s in season, and talk directly with vendors. Watching a just-caught fish expertly broken down while hearing an explanation of the season’s species is a thrill. Then you carry your fresh finds to a nearby kitchen for a washoku class. From making dashi to handling knives, you learn local methods while your instructor shares the history and wisdom of regional foodways (6).
After such a tour-and-class experience, you’ll start noticing the stories and ingenuity behind even an ordinary plate of sushi or sashimi—tales of place and people that handle the fish.
Tokyo offers similar opportunities. Tours of Toyosu Market (successor to Tsukiji) are well established, while the bustling Tsukiji Outer Market has launched classes where you learn directly from professional sushi chefs.
Beloved for decades as “Tokyo’s kitchen,” Tsukiji draws international visitors in droves. In 2024, “Sushi Making Class in Tsukiji”—a facility dedicated to hands-on sushi—opened for inbound travelers, welcoming solo visitors and families alike for an easy, authentic introduction to nigiri technique (7).
English-fluent chefs and guides teach you, weaving in history, etiquette, and behind-the-scenes stories in a friendly 90-minute class where you taste what you make. It’s not just eating sushi; making and learning become a highlight of your trip—deepening your connection to Japanese culture (8).
This approach—inviting you not only to “eat” but to “shape” and “learn”—is a fresh way to share Japanese food culture with the world (8).
To go even deeper, nothing beats learning directly from masters. Across Japan, workshops and special events feature veteran sushi chefs and scholars who share core techniques and cultural context—turning a class into an experience that speaks to your senses.
At Matsunozushi in Ōmori, Tokyo—an establishment with over 110 years of history—the fourth-generation chef offers special workshops for affluent international travelers. With experience serving at diplomatic residences, the master instructs in English, guiding small groups through shaping nigiri, judging fish, and Edomae customs. He emphasizes that “what we offer isn’t just sushi—it’s Japanese culture” (9).
Indeed, behind sushi lie the knowledge of fishers and wholesalers, regional pressed sushi and local styles—stories even many Japanese don’t fully know. By sharing those backgrounds and inviting participants to smile while they shape their own sushi, the workshop aims to create a “once-in-a-lifetime Tokyo sushi experience.”
Time spent at a distinguished counter, learning through conversation with a master, offers value beyond technique—a moving encounter with Japanese aesthetics and hospitality. Depending on your interests, programs can include market visits, sake tastings, or even observing a fugu-prep demonstration—flexible, memorable modules (10).
By absorbing Japan’s food culture with all five senses and feeling the passion of experts firsthand, these workshops leave indelible memories while deepening your respect for raw-fish cuisine.
Japanese raw-fish cuisine is more than sustenance; it is a high cultural form where tradition, artistry, and environmental consideration come together. As seen in Edomae sushi and kaiseki, craftsmanship and sensibility permeate every detail—from seasonal techniques and beautiful plating to the very vessels that carry the food.
In recent years, sustainable fisheries, thoughtful sourcing, and cutting-edge technologies have added new value to raw-fish dining. Hands-on programs—from market tours and cooking classes to learning with master chefs—are spreading, giving you more ways to understand and savor Japan’s raw-fish culture with all five senses.
This meeting point of heritage and modern innovation offers visitors more than tourism; it’s a place of cultural exchange. Japanese raw-fish cuisine will continue to share the appeal of Japan with the world—captivating people everywhere.