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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Comments Icon comments 20b52f1dd59ace07b92433da2a385e6f7392eb2937032eebc2a0bd0b67c69516 2


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.

over 2 years ago 1633543851

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Leo Saito

chief editor, TokyoTableTrip

I always finish sushi meal with half Kappa roll.

over 2 years ago 1632982494

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