Excellent Taste

To give you with great sushi, we use carefully selected domestic rice and polish it with our unique process.

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Keeping temperature 36-37C. Warm rice is coated with oneba, which retains the carbohydrate (which is naturally contained in rice) within.
When the rice becomes cold, oneba peels off and the carbohydrate escapes, causing the rice to lose its natural flavour. We keep our sushi rice at body temperature to preserve the flavour of the rice.

We serve sushi without wasabi. Not only does this make it simpler for young folks to enjoy, yet it also means that we concentrate our attention to the wasabi's components and the moment of its application. For our wasabi, we utilise a significant amount of hon-wasabi (Japanese horseradish) cultivated in clear, mineral-rich water. Try applying wasabi just before eating sushi so that you may appreciate the natural flavor and pungency of wasabi. We also concentrate our attention to wasabi texture by roughly chopping it. Our wasabi is a cross between hon-wasabi and horseradish.

When compared to regular soy sauce, our additive-free soy sauce has roughly 25% less salt. This delicate soy sauce serves as a wonderful complement, not only boosting the taste of the raw materials but also spreading the flavour of the toppings and wasabi.

Miso paste is a versatile ingredient that may be utilised in a number of dishes. Our  recipe is, Tofu miso soup, which is actually fairly simple to prepare, requiring simply dashi (Japanese soup stock), miso paste, and your choice of veggies, tofu.

Our additive-free sushi vinegar is prepared in our facility using our unique formula and carefully chosen pure vinegar from Japan, as well as components like sun-dried salt, sugar, and natural broth.

We choose Japanese Sashimi knife. Sujihiki blades are distinguished by their small width and short height. When slicing into meat, their proportions allow for less surface area and less friction. This is an ideal combination for slicing delicate fish in a single clean stroke, especially for sashimi. The knife is especially handy for cutting huge portions of bird flesh. The edges of this blade are likewise double beveled.