Hanaya Yohei

Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) was a Japanese restaurateur and chef who is generally credited as the inventor of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end of the Edo period.

[5] Hanaya developed a new type of sushi, nigirizushi, which was different from the already existing oshizushi, in the early Bunsei era (1818-1830).

To prevent spoilage, Hanaya either slightly cooked or marinated the fish in soy sauce or vinegar.

Then he served the sliced fish on vinegared rice balls that are large by today's standard.

After the government outlawed these questionable food stands, sushi restaurants (ryōtei; 料亭) became mainstream.