Peter Lenart – Sushi Chef Specializing in Traditional Edo-Mae Sushi

Originally from Hungary, I moved to London in 2010 and began my journey as a sushi chef in a traditional Japanese restaurant in Swiss Cottage. Over the years, I had the privilege to train under renowned Japanese chefs at high-end sushi restaurants including Yashin Kensington, Sakenohana, and the Arts Club - Kyubi.

In 2015, I opened my own sushi restaurant in East London, which was later sold to the Atari-ya group. They took me to Japan to deepen my expertise in sushi preparation and business management, enabling me to open new restaurants for them upon my return to London.

With over a decade of experience in London's top sushi kitchens, I mastered the art of sushi through hands-on learning from some of the best Japanese chefs in Europe.

Since 2021, I have been based in Costa Brava, Spain, where I search weekly for the best local ingredients to enhance my sushi offerings. While some ingredients are readily available, others must be found through dedicated sourcing to meet the quality standards of traditional Edo-mae sushi.

What Is Edo-Mae Sushi?

Edo-mae sushi originated in Tokyo (formerly Edo) during the Edo period (1603–1868). This traditional style emphasizes preservation techniques and seasonality to enhance seafood flavor and texture while respecting Japanese culinary craftsmanship.

Key Edo-Mae Sushi Techniques

• Aging (Jukusei – 熟成): Used for fish like tuna and flounder to develop umami and improve texture.
• Marination (Shime – 〆): Mackerel and kohada are cured with vinegar and salt for flavor balance and moisture control.
• Simmering (Nimono – 煮物): Anago (eel) is simmered in sweet soy-based sauces for depth and tenderness.
• Soy Sauce Marination (Tsukemono – 漬け物): Akami (lean tuna) is marinated to enhance umami and smooth texture.
• Light Grilling (Aburi – 炙り): Adds a smoky aroma and releases natural oils in the fish.
• Wasabi & Nori: Fresh wasabi and crisp, umami-rich seaweed are essential for balance and authenticity.
• Rice Preparation (Shari – シャリ): Sushi rice is seasoned with akazu (red vinegar) for rich, traditional flavor.

My sushi is rooted in these Edo-mae traditions—crafted with precision, seasonality, and the highest quality ingredients available.