【Reading】きゅうべえ

【English Name】Kyubey

"Kyubei" in the context of sushi often refers to "Ginza Kyubei," a long-established sushi restaurant whose main shop is in Ginza, Tokyo.

In 1935 (Showa 10), Imada Hisaji, a native of Akita Prefecture, founded it in Ginza. It is said that Hisaji came to Tokyo in 1926 at the age of 16 and trained at the Ginza sushi restaurant "Mishuji." When he became independent, he is said to have had the backing of the businessman Asano Soichiro and others. The restaurant's name is said to derive from his childhood nickname, related to the "hisa" (寿) of his given name.

One of Kyubei's great achievements is the invention of the gunkanmaki (battleship roll). In 1941 (Showa 16), it devised the method of placing sea urchin (uni) and salmon roe (ikura)—which until then had been difficult to handle as nigiri sushi ingredients—atop sushi rice surrounded by nori. This new style eventually spread nationwide and is now a standard at sushi restaurants.

After the first-generation owner died in 1985, the second-generation Imada Yosuke took over the management and advanced reforms such as introducing clear price labeling. In 2012, Yosuke was selected as a "Contemporary Master Craftsman" by the Ministry of Health, Labour and Welfare. Currently the third-generation Imada Kagehisa serves as representative, operating multiple locations including the Ginza main shop and shops inside hotels.