ZUSHI
180 milliliters of Japanese rice are cooked and seasoned with a mixture of 23 milliliters of rice vinegar, 15 milliliters of brown sugar, and a scant pinch of salt. Sushi is crafted by hand-shaping the seasoned rice and adorning it with a variety of toppings. For the most authentic experience, use freshly cooked rice – there's no need to cool it down first!
Sushi is perfect as an appetizer.
Gravity is trapped in each piece.
Eating with our hands is the first choice, so we don't have to feel shy about it.
Gravitational free before pick up cutlery.
April 2024
Tuna fish / Baby anchovy / Broad bean
tuna tuna tuna
March 2024
left - Tuna fish marinated in soy sauce, sweet sake and sesame
center - Tuna fish with sweet chili sauce
right - Tuna fish with green onion
colored in spring
March 2024
left - Sea bream with root of "wakame" seaweed called "mekabu"
center - Sea bream with lemon
right - Broad bean
glossy red
March 2024
left - Bonito topped with field caviar "ton-buri"
center - Bonito topped with grated ginger and celery leaf
right - Bonito topped with walnut and mustard
left top - Sushi, sea urchin
left bottom - Sushi, salmon roe
right top - not sushi, deep-boiled radish and black bean
right bottom - not sushi, deep-pickled radish "taku-an" and raw ham
left - Tuna fish with pickled cherry leaf
center - Tuna fish marinated in soy sauce with "kaiware" radish
right - Tuna fish with black bean and salmon roe called "sujiko"
Sushi cherry leaf style
top - Red sea bream with grated "daikon"-radish and "ponzu"-vinegar
left - Pickled cherry-leaf pickled red sea bream with mineral salt on pickled cherry leaf
right - Salted rape blossoms and grated "daikon"-radish with "ponzu"-vinegar on pickled cherry leaf
Sushi after edo-period style
left - Roast beef with a black soybean and mineral salt
center - Roast beef with "gochujang" chili paste
right -Roast beef in argan oil with pickled black pepper, dried red pepper and mineral salt
Sushi in Yuzu style
left - Pollock roe dressed with grated "daikon"-radish
center - Bonito and pickled young ginger with mineral salt
right - Bonito with grated "daikon"-radish and "ponzu"-vinegar
NEW YEAR
December 2023
Sushi in Yuzu style
top - Abalone liver simmered in soy sauce, with Japanese leek "naga-negi" and "yuzu" citrus peel.
middle - Herring roe pickled in "saikyo" miso, with "yuzu" citrus peel
bottom - Smoked salmon with plum pickles and "yuzu" citrus peel
SPICY STORY
December 2023
Sushi in J-spiced style
left - Tuna fish marinated in argan oil, with anchovy and Japanese pepper, called "sansho"
center - Tuna fish marinated in soy sauce and sweet sake, with shellfish radish and yellow Japanese mustard
right - Tuna fish marinated in miso, with walnut and Japanese mixed pepper spice, called "suridane"
RED WINTER
November 2023
Sushi in kombu-sime style
left - Tuna fish cured with kombu kelp, with soy sauce
center - Tuna fish cured with kombu kelp, with lemon juice and salt
right - Salmon roe with nori seaweed
RED-BLACK-WHITE
November 2023
Sushi in traditional style
top left - Salmon roe with nori seaweed
top right - Pickled wasabi on kamaboko fish paste
bottom left - Fatty tuna fish with nori seaweed
bottom right - Lean tuna fish
AFTER BITTER
November 2023
Sushi in marinated style
All are tune fish in raw with soy sauce and sweet sake.
top - with crashed walnut
middle - with sliced celery
bottom - with mustard seeds
Sushi in open wasabi style
left - Tuna fish in raw, with soy sauce and wasabi
center - Tuna fish in raw, marinated in green citrus and salt, with wasabi
right - Scallop in raw, marinated in green citrus ans salt, with wasabi
Sushi in marinated style
left for 1st - Yellowtail fish marinated in "shiso"-herb, with "ponzu"-vinegar
center for 2nd - Yellowtail fish marinated in argan oil, with cashew nuts and salt
right for 3rd - Yellowtail fish marinated in soy sauce, sweet sake and "suridane"-seasoning
top - red pickled ginger
bottom - three green ginkgo nuts
Sushi in grated "daikon"-radish style
left - Salted salmon roe, called "sujiko"
center - Anchovy
right - Dried mullet roe, called "kara-sumi"
TOP
left - Wasabi, pickled
center - Eggplant, pickled
right - Corn
BOTTOM - Shushi in corn rice style
left - "Maitake"-mushroom, baked
center - "Manganji"-pepper, baked
right - Ox tongue, baked
Sushi in ginger style
left - Scallop in raw, with sesame
center - Red sprouts, lightly boiled, with sesame
right - Mackerel in raw, glazed with soy sauce with sesame and ginger, with sesame
