Nikaku, from Kitakyushu, Japan, believes that the freshness of fish is the cornerstone of the Edomae sushi tradition. That's why chef Funahashi meticulously sources the freshest fish from the Kanmon Straits and the surrounding waters of Kyushu. He then sends it directly from Fukuoka to Bangkok on the same day to be prepared for nigiri in a traditional manner.

Two hundred years ago, the downtown area of Edo was bustling with the freshest catch gathered at the Nihonbashi fish market. To fully savor the taste of these fish, the Edomae nigirizushi technique was invented, allowing people to enjoy.

Today, we continue this tradition with “Anbai”
and “Honte-gaeshi” in Kitakyushu at Nikaku.

"Nikaku" means a pair of cranes. Cranes are considered lucky birds in Japan, and two cranes symbolize lasting prosperity.