Even though it’s Edomae, they serve caviar and sea urchin…

The crab isn’t from Edo Bay, either…

If it’s delicious, that’s great!

Are we going to mate after this?

(Humans are interesting!)

Well, from the outside, it looks like it’s a young couple feeding a young swallow something delicious and heading to a hotel…

Everyone, both those eating and those feeding, is having fun.

I’ve never had a meal like this either.

Aren’t you more focused on eating than mating? This.

Even though I’m not following the restrictions of Edomae, I wonder why salmon is treated that way.
Is it because it’s too popular?

I think that if I don’t write anything in this situation, they might think, “A customer who doesn’t know anything has come…”
It’s a page that makes me feel at ease just by having it written as “It’s fresh and interesting…”

Are they serving the last sea urchin just on seaweed or something without rice?

Salmon is cheap and delicious, and since there aren’t many places to work, even if you spend a lot of money to buy high-quality salmon, it often doesn’t taste better; in fact, it can be worse. That’s why at expensive sushi restaurants, the price difference with other ingredients is too great to serve it.

Salmon itself has been eaten in Japan for a long time, but it has not become established as a sushi topping.
It’s strange when you think about it.

Edo-mae means not using things from Edo.
Isn’t it about preparing and adding ingenuity to serve to customers?

The term “salmon” refers only to those that are farmed completely in the Nordic region.
Japanese salmon cannot be eaten raw because it has parasites.

Thank the Norwegians for the salmon.

Sometimes you want to see the fresh reactions of beginners, right?

The commander is so kind.

Even without knowledge of Anisakis, it was known by experience that eating raw salmon tends to cause stomach pain, right?

It’s a common topping for pressed sushi, but salmon.

It’s really a recent story that eating raw salmon has become common.

What are Norwegians?

Trout is also a very close relative of salmon.
Masu sushi is almost salmon sushi.

Masu sushi is delicious, isn’t it?

The term “Edo-mae” is just the detective’s own perception, so it might not be such a strict sushi restaurant after all.
They might have salmon if you order it too.

While walnut leaf sushi now uses salmon, it was probably trout in the past.

What’s the difference between salmon and trout again…?

Kombu-zuke becomes something completely different.
I’m becoming a muscular sushi through training.

There is.
Salmon…!

I wish I had been born into a life where I could enjoy expensive sushi…

The kind chef who doesn’t say anything rude…

It looks like an interesting manga, but it’s not that “Yofukashi no Uta,” right?

You can eat at a place that costs about as much as going to a brothel or having sushi, even if it’s high-end.

It’s amazing that I can study in the UK with this.

Caviar is delicious, isn’t it…?

Recently, when I said that we’re also serving salmon because it’s popular, some annoying person with a nose like a pig got indignant.

Even a regular expensive sushi restaurant serves it.
I’ve had salt-cured cherry salmon and lightly smoked mackerel sushi before.

Edomae sushi and sushi from the Edo period are different things, so they’re not really related, but salmon was used as a sushi ingredient during the Edo period.
I wonder if people didn’t mind getting parasitic infections back then.

How much?

Just by searching that Edo-mae sushi doesn’t serve salmon on the internet, this restaurant might have nothing to do with Edo-mae.

I just didn’t bring it out so as not to ruin the detective’s face.
Maybe there’s salmon too.

Salmon probably has a strong image of being 100 yen per plate.
There is no truth to the claim that domestically produced is tastier; the grade I usually eat is almost the best.

These days, there might be few places that only serve traditional Edomae sushi.

Even the big-faced bluefin tuna can’t be caught in Edo.

Just being called a student and a detective by their guardians makes me want to hear the story a little, but the chef is a pro…

If you’ve been saying you haven’t enjoyed meals for 10 years, that’s definitely concerning.

A skilled chef is good at listening.