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SUSHI HANABUSA: TRADITIONAL EDO STYLE SUSHI

Hokuto Aizawa restaurant

SUSHI HANABUSA: TRADITIONAL EDO STYLE SUSHI

Nigiri Sushi was originally made in Edo, so all Sushi restaurants used to make Edo style sushi. After Edo became Tokyo and time has passed, there are now many different styles of Sushi restaurants. Sushi has become so popular but there are only a few people who know how to make true Edo style Sushi nowadays. We want you to know true Edo style Sushi etiquette and taste with Chef Hideki. Please, enjoy.

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KAISEKI APPRENTICE JON: PROLOGUE

Jonathan Klip jon

KAISEKI APPRENTICE JON: PROLOGUE

I and Jon met at a Japanese kitchen knife shop called Tosho Knife Arts located in Toronto, Canada. I met many amazing people there include him. They made me realize that many things from Japan keep making people interest and many people are trying to belong to the Japanese culture. They dreamed to come to Japan to learn some skill and culture, but Jon was the only person actually did it. I start this project not only because he is a humble and nice guy, but I also start to think that we need to explain more about our detail of...

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SHARPENER: KAMBEI

Hokuto Aizawa craftsman

SHARPENER: KAMBEI

Kambei is more than a master sharpener, his work extends the individuality of a blacksmith and increases its value and performance, giving a great experience to the user. In the past, the main focus of the sharpener was just to make an edge sharp, the beauty and function of specific shapes were not as important as today. Kambei took sharpening to the next level, encompassing shape and sharpness, polishing choil and spine nicely whilst maintaining a thin edge and accurate Shinogi line, for both single and double bevel knives. This is a challenging technique as forged steels have many shapes...

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SHARPENER: KYUZO

Hokuto Aizawa craftsman

SHARPENER: KYUZO

Kyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the foundation of rough sharpening, eventually he became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives. After a few years of training, he built his style based on both his father and Kambei’s respective styles. Today, Kyuzo is one of only a few people who can sharpen wide double bevel...

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BLACKSMITH: KIKUCHIYO

Hokuto Aizawa craftsman

BLACKSMITH: KIKUCHIYO

In the early 2000s, Kikuchiyo was invited by master craftsman of Sakai to join them as a blacksmith. The art of blacksmithing is physical, the rough working environment of fire and iron takes a toll on the body and many of the masters' abilities begin to wane in their forties and fifties. As Kikuchiyo started earlier in life, he has gained most of the knowledge and skill of fine forging and quenching, before his physical abilities deteriorate. Kikuchiyo proactively experimented with new steels not generally used by Sakai’s blacksmith, steels such as stainless. His experience and skill have made his...

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