Edokko Sushi: Sushi for your Layover

Nama Kaki (Raw Oyster) 800 yen

Narita Airport is often seen as nothing more than the portal to mainland Tokyo. Before operations at Haneda International Airport commenced, most tourists would bypass Narita before hitting Tokyo and not many people would think of Narita as a destination itself.

But speak to any flight crew who has transited here and a handful of them might tell you the wonder that is Edokko Sushi. Just one train station away from the airport and a 5 min stroll from Narita Station, luscious and succulent sushi await the curious and adventurous.

Nothing beats freshly moulded sushi for breakfast so I kick-started my day with a humongous raw oyster. A small dollop of negi and red radish with a dash of ponzu topped the aphrodisiac. It took considerable self-control to not let out a moan of pleasure.

Matsu Set 2800 yen.
 Left to Right: Chutoro, Engawa, Kazunoko (Salted Herring Roe), Hotate (Scallop), Botan Ebi, Tamago Yaki, Uni, Tekka Maki and Anago (not shown in this picture)

2800 yen got me a spectacular array of Edomae Sushi. Each piece was carefully hand-moulded and placed directly on top of the chiller by the chef.

Out of the set, the Chutoro and Botan Ebi were the highlights and distinguished itself from the other sushi. That said, the other sushi were all prepared with meticulous care and the fish were all fresh and clean tasting.

Chutoro

I simply love the Fish to Rice Ratio (about 3:1). The length of the Chutoro is long enough to wrap the rice fully, and sinking my teeth into it was just pure bliss.

Uni

The Uni here was pretty decent too. Though not top grade and slightly darker in colour, it was still briny and buttery albeit not as creamy as I would have liked it to be,

Anago (Conger Eel)

Special mention must be given to the Anago here. Considering the price I paid, I half-expected the Anago to fall short of expectations, but was pleasantly surprised instead. The Anago was still warm despite it being the last piece to be consumed. The texture was melt-in-the-mouth as all Anago should be with the Tare (sauce) providing a subtle sweet finish.

Kohada (Gizzard Shad) 300 yen

I cannot leave any Edomae Sushi shop without tasting the Kohada, it being one of the 3 traditional Edomae sushi yardsticks and a personal cult favourite of mine. Edokko did not disappoint as well. The Kohada was sufficiently marinated in a secret mixture of their house vinegar. The flavour was rounded without being too sharp or overpowering and provided a slight acidic undertone.

Braving the chilly wind and downpour on a cold winter morning was worth it, if only to have a bite of authentic Edomae Sushi from the friendly chefs here at Edokko.

The next time you're having a long layover at Narita, Edokko is the perfect place to satisfy your incessant sushi cravings. The close proximity to the airport and reasonable prices are also good reasons to pop by.

Edokko Sushi

536-10 Hanazakicho, Narita 286-0033, 

Chiba Prefecture

Alight at Narita Station on the Keisei Main Line from Narita Airport.