Ushiwakamaru serves a style of sushi known as Edomae, which originated in Tokyo in the early 19th century. At the time, there was no electricity and ice was expensive. To prevent raw fish from spoiling and preserve its taste, it was marinated with soy sauce, salt and vinegar as well as soaked and boiled in kelp. Today people come from all over the world for Ushiwakamaru’s Edomae sushi.