What our restaurant aims for in sushi rice
What our restaurant aims for in sushi rice
The quality of sushi is determined not only by the selection of toppings, but also by the attention to detail given to the sushi rice. We pay special attention to our sushi rice, preparing it using our unique method to provide you with the ultimate sushi experience.
Rice Selection and Aging
The rice we use is regularly delivered in 10 or 20 kg batches directly from a renowned rice master who also supplies the Imperial Household Agency. We do not use new rice; instead, we use rice that has been aged for a long period, from 12 months up to 26 months. By using this long-aged blended rice, each grain of rice absorbs moisture evenly, resulting in an ideal texture.
Sushi Rice Adjustment
As a crucial factor influencing the flavor of sushi rice, we primarily use Koshihikari rice. Koshihikari is known for its strong stickiness and sweetness, but for sushi, it is specially adjusted. We thoroughly control moisture and temperature to reduce stickiness while bringing out the rice's natural sweetness.
Furthermore, the rice used for sushi is not just any rice; it is selected to deliver the best flavor when seasoned with vinegar. We use aged and extra-aged rice, choosing varieties that truly shine when vinegar is added.
Temperature Management of Sushi Rice
When preparing sushi, we pay meticulous attention to the temperature management of the sushi rice. We cook the rice according to the customer's arrival time and provide rice at the optimal temperature for each topping. For example, white fish is served with slightly cooler rice, while fatty tuna and conger eel are served with warmer rice. This achieves a exquisite balance between the topping and the rice, offering a perfect, melting-in-your-mouth flavor.
To Provide Our Customers with the Best Sushi Rice
We prepare the sushi rice right up until customers arrive, cooking it multiple times during a single service. This ensures that every customer, regardless of their arrival time, receives sushi rice in its best possible state. Additionally, we keep the salt content in the rice low to prevent a feeling of being "tired" of eating.
Since our customers arrive at different times, we finely adjust the temperature of the sushi rice for each one. We optimize temperature control using two rice containers—a main one and one at the counter—to ensure each customer is served sushi with rice at the perfect temperature.
We have improved our sushi rice countless times, but our current recipe is not the final version; we are researching daily. While the rice itself is delicious, our goal is not for the rice to be the sole focus, but for it to evolve with the topping into a perfect piece of sushi.
The sushi we aim for has a pleasant grain texture, a touch of acidity, and perfectly matches the oiliness of the fish.
