Tokyo Table Trip

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Makizushi (Sushi Rolls), which is as popular as tamago-yaki (Japanese rolled omelet) as the end of an omakase call at a sushi restaurant, has a different appeal from nigiri.
After you finish your course, you could ask the chef, “Sir, please make me a Himo-kyu!” If you can freely order the roll that suits your mood that day, you can be a great sushi connoisseur.

A roll of makizushi is made from a sheet (95mm×210mm) of nori (seaweed) and is generally served cut in six pieces.
Depending on how hungry you are, you could ask the chef for “half a portion please! (half a roll cut into three pieces).”

1. Kanpyo

Kanpyo is one of the most popular Edomae makizushi.
All the sushi connoisseurs say, “The best way to finish off Edomae sushi has always been to finish the meal with Kanpyo rolls.”
Dried gourd seasoned with lots of sugar and soy sauce is a perfect match for vinegared rice.
Nowadays, many sushi restaurants add strong wasabi flavor.

2. Kappa (cucumber)

These rolls are recommended for those who want to finish their meal on a light note.
Fresh cucumbers have good textures and go well with richly fragrant seaweed.
Recently, more and more sushi restaurants are using thin-sliced cucumber for enjoying a crispier texture.

3. Himokyu (red clam and cucumber)

The mantle (string) of red clam and cucumber are rolled together in this sushi roll.
The refreshing aroma of the cucumber enhances the slight bitterness and mineral of the shellfish.
The contrast between the crispy texture of the mantle and the crunchy texture of the cucumber is a delight.

4. Tekka (lean tuna)

It’s a sushi roll made with lean tuna meat that everyone loves.
The rich flavor of the seaweed combined with tuna gives the roll a different deliciousness from a nigiri.
Recently, mixing lean meat, medium-fatty tuna, and fatty tuna to make a futomaki (thick-rolled sushi) is getting popular.

5. Torotaku (Fatty tuna + yellow pickled radish)

Fatty tuna and yellow pickled radish (typical Japanese pickles) are wrapped together in this makizushi, and it is very popular among some sushi lovers.
The richness of the fat from the medium-fatty tuna and the sourness/texture of the yellow pickled radish are a perfect match.
It goes well with Japanese sake, and some people enjoy it with sake.

6. Anakyu (conger eel and cucumber)

This is makizushi with conger eel and sliced cucumber.
The savory and rich flavor of the conger eel, the refreshing aroma of the cucumber, and the crunchy texture create the perfect harmony.

7. Futomaki

Different restaurants use different ingredients, but typical ingredients include conger eel, tiger prawn, sweetened shiitake mushroom, cucumber, egg, and dried gourd.
Sweet, spicy, thick, or crisp, the various tastes and textures are mixed and combined with the vinegared rice and seaweed to create a rich taste that cannot be produced in any other type of sushi.

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ChuToroZuke

Kanpyo is my most favorite way to end (along with tamagoyaki) and definitely the most classic.

Once in a while I try to switch it up

If the quality of the uni is also splendid and if the chef allows, the combination of kanpyo and uni is wonderful. I believe one of the early adopters of this was Sushi Mizutani but not widespread. Overseas most don't know this combination. But maybe not easy to find a chef in Tokyo who might be open to doing this, unless they know of the combination.

It has been a very long time, but oboro with tamagoyaki in a hosomaki is quite delicious. Add in some kanpyo and it's a partial futomaki without the thickness.

Variant forms of tuna roll are nice, whether its toro with a different type of pickle (doesn't have to be takuan), or aged tuna blend with Japanese mustard (like Takumi Shingo's), or just a straight up chutoro and akami mix but without excess chopping, or a plain chutoro tekka.

Anakyu in a handroll form is also delightful.

Not at high end sushi omakase restaurants, but I used to also enjoy umekyu, ume shiso yamaimo as hosomaki as an add on roll to finish.

10 days ago 1633543851

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Shi

I'm intrigued by all the options - the Kanpyo and Uni sounds intriguing!

How prevalent is tossaki maki - we were made familiar with it at Tokami and it was very tasty as well!

9 days ago 1633570821
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ChuToroZuke

In California, tossaki / nouten is much more harder to encounter at a restaurant. Nouten I've had maybe twice in the last 2 years as seared nigiri and maybe once years ago at Sushi Mori Tomaki in Hong Kong which was smoked in addition. Either the restaurant has a very special relationship with the seafood vendor to get that particular cut, or they have to purchase almost an entire bluefin tuna (whether it is Mexico / Pacific California, Boston) just to be able to use as much of the fish (and thus have access to that cut). Tokami has a special relationship (some might just use the word "direct" in this regard to be a bit more exacting) with Yamayuki, so they have much easier access to nouten to make tossaki maki.

7 days ago 1633796706
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Shi

Thank you ChuToroZuke that was very informative!

7 days ago 1633813050

Leo Saito

chief editor, TokyoTableTrip

I always finish sushi meal with half Kappa roll.

16 days ago 1632982494

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guest

Great introduction. My personal favorite is Kanpyo with lots of wasabi, which always refresh myself from being drunk.

16 days ago 1633034204
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Leo Saito

chief editor, TokyoTableTrip

Hahaha.
Thanks for the comment!

16 days ago 1633044072
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Shi

Seeing that torotaku makes me think I'll swap my order from just negitoro to torotaku next time!

15 days ago 1633121099