Striped Jack from Sukumo, Kochi - The ultimate bite at Rantei

Striped jack (shima-aji) is a highly-prized ingredient among the fish caught in Japanese waters, and among these, the striped jack from Sukumo, Kochi Prefecture, stands out. Raised in the waters of Sukumo, this striped jack possesses characteristics that set it apart from those from other regions. At Rantei, you can enjoy a superlative piece that will satisfy even the most discerning gourmets.

Characteristics of Sukumo Striped Jack from Kochi Prefecture - Umami Enhanced by Red Fat

The Sukumo striped jack from Kochi Prefecture is instantly recognizable by the unique color of its fat. While typical striped jack is known for its white fat, Sukumo's striped jack boasts distinctive reddish fat that enhances its umami. This red fat is not merely a color difference; it makes the inherent umami of the striped jack even richer, adding depth to its flavor.

Striped jack raised in the waters of Sukumo thrive in a rich marine environment influenced by the Kuroshio Current, resulting in a unique flavor not found in striped jack from other regions. The characteristic red fat, in particular, is proof of its concentrated umami, and its rich flavor spreads in the mouth with a melt-in-your-mouth texture.

Exquisite Pairing with Red Vinegar Shari - Rantei's Commitment

To maximize the special umami of this Sukumo striped jack, we pair it with shari made with red vinegar. Red vinegar is characterized by a milder acidity and deeper flavor compared to regular sushi rice vinegar. This red vinegar shari harmonizes perfectly with the red fat of the striped jack, elevating the sushi's perfection the moment it enters your mouth.

While the balance between shari and neta (topping) is considered the lifeblood of sushi, we are particularly committed to the compatibility of this striped jack and red vinegar shari. The acidity of the red vinegar enhances the sweetness of the striped jack's fat, and this harmony, concentrated in a single piece, creates a dish that moves those who eat it.

Commitment to Freshness - Rantei's Craftsmanship

To deliver the full appeal of Sukumo striped jack, our chefs take meticulous care to maintain its freshness. As soon as the striped jack arrives, it is carefully processed and stored at the optimal temperature to preserve its freshness. The freshness of fish is a crucial element directly impacting its taste. Especially for fatty fish like striped jack, its fat flavor can be compromised if freshness declines. Therefore, our chefs assess its condition daily to ensure they capture the most delicious moment.

Furthermore, Rantei pays close attention to how the striped jack is cut. The flesh of the striped jack is carefully sliced with a knife, adjusting so that its fat blends well with the shari. In addition, Rantei's chefs are thoroughly familiar with the characteristics of striped jack, and by finely adjusting the temperature of the shari and neta according to the day's temperature and humidity, they consistently provide it to customers in its best state.

We invite you to experience with all your senses the exquisite compatibility with red vinegar shari and the subtle differences in flavor that change with each season.