Taking Our Sushi Rice One Step Further
Dining at another sushi restaurant recently led me to rethink our own rice. Truly good sushi always comes down to the rice.
After many rounds of trials, we’ve settled on our own blend of two varieties:
– Hatsushimo, Special A grade, from Gifu Prefecture
– Sasanishiki from Yamagata Prefecture
We tested countless combinations, weighing grain size, definition, stickiness, and how the rice melts in the mouth, and this ratio is, for now, the closest to ideal.
No compromise on the rice, not just the fish.
We’ll keep refining every piece of nigiri in pursuit of Edomae sushi that could only be Oku-Akasaka Sushi Tanji.
We hope you’ll come and taste the new rice.
(From the owner’s Google Business Profile post)
