Adjective
Edomae (not comparable)
(especially of sushi) Edo-style
Having trained in Tokyo, Hayashi favors the classic, stark Edomae style, consisting of little more than bite-sized tidbits of vinegared, room-temperature rice, crowned with a single variety of neta (seafood toppings). Source: Internet
Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades. Source: Internet