【米饭，将再进化一个阶段。】
前些日子，品尝了黑◯先生的鮨，让我重新审视了米饭。
美味的鮨，米饭果然与众不同。
经过多次反复试作，
本店的米饭
・岐阜县产 特A级「初霜」
・山形县产「笹锦」
决定将这两个品种进行独家调配。
米粒的大小、粒粒分明的口感、黏度、入口即化的感觉。
尝试了多种组合，得出结论：现阶段这一配比最为理想。
不仅是食材，米饭也绝不妥协。
进一步提升每一贯的完成度，追求唯有奥赤坂 鮨 淡师才有的鮨。
敬请品尝焕然一新的米饭。
Taking Our Sushi Rice to the Next Level
Recently, after experiencing sushi from one of Japan’s finest sushi masters, I found myself reflecting on our own sushi rice once again.
Great sushi always begins with exceptional rice.
After countless rounds of testing, we decided on our own signature blend of two premium varieties:
Hatsushimo (Gifu Prefecture, Special A Grade)
Sasanishiki (Yamagata Prefecture)
We carefully experimented with numerous combinations, evaluating grain size, texture, firmness, stickiness, and the way each grain melts in the mouth. This blend proved to be the ideal balance.
At Oku-Akasaka Sushi Tanshi, we never compromise—not only on our seafood, but on our sushi rice as well.
By refining every element of each piece, we continue our pursuit of an even higher level of Edomae sushi.
We look forward to welcoming you to experience our newly perfected sushi rice.
（摘自店主的Google商家资料帖子）