Edo-style sushi; Tokyo-style sushi
Refers to sushi made with fresh seafood from Tokyo Bay, typically nigirizushi. A traditional style originating in Edo (old Tokyo).
See also: 握り寿司 (にぎりずし)
Edo-style sushi prides itself on fresh toppings.
He is training to become an Edo-style sushi chef.
Nigirizushi is the most common type of Edo-style sushi, hand-pressed with a topping. 江戸前寿司 is the broader category that includes nigirizushi as its typical form.
Standard modern spelling.
Traditional kanji for sushi; often seen on shop signs.
Mixed kana spelling, sometimes used for clarity or style.
Archaic kanji for sushi; rarely used today.
江戸前 originally denoted the waters off Edo, especially Edo Bay, and by extension their seafood. 江戸前寿司 names the sushi style that developed in Edo using fish prepared by techniques such as curing, marinating, and simmering.