Japanese Food Restaurants Search

Filter by

江户前寿司(好运街店)

English
簡体中文
北京市朝阳区好运街C区9单元LUCKYSTREET内
010-58670293
Mon 11:30 ~ 23:00
Tue 11:30 ~ 23:00
Wed 11:30 ~ 23:00
Thu 11:30 ~ 23:00
Fri 11:30 ~ 23:00
Sat 11:30 ~ 23:00
Sun 11:30 ~ 23:00
299~400 yuan
北京市朝阳区好运街C区9单元LUCKYSTREET内
010-58670293
周一 11:30 ~ 23:00
周二 11:30 ~ 23:00
周三 11:30 ~ 23:00
周四 11:30 ~ 23:00
周五 11:30 ~ 23:00
周六 11:30 ~ 23:00
周日 11:30 ~ 23:00
299~400元
Show larger Map View in Map app

Edomae Sushi is the most prominent sushi restaurant in Beijing right now, yet the owner/chef, Jiang Bingsheng, had an unusual start. He was so moved by the sushi he ate for the first time in Beijing in the 90s, he went to Japan to study sushi. He trained at a sushi restaurant in Japan for 10 years, ultimately serving as a store manager. At the time, it was rare for a foreigner to serve as a store manager- so much so that he was interviewed by a television station. He returned to Beijing with a goal to spread sushi and Japanese cuisine to China, opening Edomae Sushi in 2006.

The most popular item is tuna. Every week, he imports two Bluefin tunas from Nagasaki, each weighing around 100kg, and prepares them at the restaurant. Jiang happily exclaims, “Lately, many Chinese people know which part of tuna is the best.” Customarily, fish is not eaten raw in China. When the restaurant opened in 2006, people did not easily accept this practice. Now, after 10 years, sushi has become hugely popular in China, and many Chinese people come to the restaurant. Perhaps due to this new trend, a Bluefin tuna breakdown show is very popular. Sometimes he does the show at the restaurant, though he also gets called to do it at various events. While Jiang is happy that sushi and Japanese food culture is gaining awareness, he says that he is determined to do much more.

In addition to managing his restaurant, he is putting his efforts into improving the Japanese food industry in China by organizing cooking contests and standardizing Japanese cuisine. Jiang says, “Being able to objectively assess chef’s skills would be beneficial to the restaurants that hire the chefs and the chefs themselves. It would lead to better food, and further expansion of Japanese food culture.” Jiang’s ambition continues.

在北京众多的的寿司店中现在最火的就是“江户前寿司”。 店主兼主厨姜炳升是一位有着不凡经历的老板。他90年代在北京第一次吃寿司时受到感动,于是萌生了去日本学做寿司的想法。在日本的寿司店学了10年,最后做到了店长的位子。当时外国人店长是极少的,因此电视台都会去做采访。他胸怀将寿司和日本料理在中国发扬光大的抱负回到北京,于2006年创立了江户前寿司。

店里最受欢迎的是金枪鱼寿司。每周从长崎进口2条100公斤的蓝鳍金枪鱼在店里制作。姜老板高兴地说:“最近中国客人对于金枪鱼哪个部位好吃的问题也是如数家珍了。”中国没有生食鱼肉的习惯,2006年刚开店的时候,很少有人懂得品尝寿司的美味。10年后的今天,寿司成为了很流行的食物,吸引了很多中国食客来店品尝。大概也是因为寿司的流行,蓝鳍金枪鱼的“解体”表演也变成了热门项目。不仅在店内时常上演,也会受邀去活动现场表演。姜老板说通过这种形式传播寿司和日本饮食文化,他感到非常高兴。同时也说要做的还有很多,表明了其强烈的决心。

如今,除了经营寿司店,他也同时在为提升中国日本料理业的整体水平、举办厨艺比赛和日本料理的标准化而奔走。他说:“如果厨师的技术能够得到客观的评价,对于雇主或者是厨师本人都是非常有益的一件事,也有助于提升菜的口味,日本料理文化也能得到发扬光大。”看来姜老板依然胸怀着远大理想在不断前行。

Filter by
Country
Category
Scene
Features
Keywords

Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.