OUR SUSHI

Edomae-Style Sushi

Out of the many variations of sushi that existed back in the old days in Japan, Edomae sushi established itself as a very popular style in the 1800s when more and more commoners were able to hold their own businesses and sell sushi off the streets. The main appeal was its inexpensive-ness and the speed in which people were able to just eat and go – aka fast food.

Many edomae sushi chefs during that time experimented with the fish by ways of marinating, boiling and steaming them with all sorts of sauces and broths.

Modern sushi chefs have elevated the quality and taste of sushi by dedicating countless years perfecting the techniques honed by their predecessors. The quality we produce here at Kanpachi is no different.

OUR STORY

Sushiya No Kanpachi

Sushiya No Kanpachi celebrated its 42nd anniversary on March, 2020. Following this achievement the owner, Mr. Takashi Kido, has passed his legacy on to his successor, Brian Tatsuguchi. Kido-san has poured his heart and soul into training Brian for the last 10 years.