Back in the 1820s, when Tokyo was still known as Edo, a new way of eating fish was devised and with more and more people able to start their own businesses in the period, Edomae sushi (literally 'Edo-style') flourished. Now the most common way to eat sushi, combining fresh raw fish with cooked rice seasoned in vinegar, it was at the time new and novel.
Today the conveyor belts of sushi whirl around in bars in cities around the world, but in the heart of Shibuya lies one particular Edomae sushi shop that harks back to the days when an eatery only had organic resources and whose interior consisted of cedar wood counters and a hospitable sushi chef to welcome you and see you out after your meal. Hisashi Ouchi, master of this particular house for 27 years, has cultivated these aspects to a T.
Stated upon entry, Sushi Ouchi only serves fish from the ocean (as opposed to farmed fish), natural miso, mirin, shoyu and rice vinegar, organic rice, naturally dried sea salt and eggs from free range chickens