Rice mastery
Grain texture is everything. Warm rice carries aroma, while each grain should stay distinct to cradle the fish.
Balance · Texture · Umami
Ingredients that build a perfect bite.
Sushi depends on just a few elemental ingredients. Rice is seasoned for sheen and aroma, seafood is handled with near-surgical care, and supporting elements are chosen to lift, not mask, the flavor.
Core components
- Sushi rice seasoned with rice vinegar, sugar, and salt.
- Fresh seafood, carefully aged or marinated for depth.
- Nori seaweed for structure, aroma, and a crisp bite.
- Wasabi and soy to sharpen and support, never overpower.
- Pickled ginger to reset the palate between courses.
Knife work
Cuts follow the fish’s muscle fibers, ensuring tenderness and a smooth melt on the tongue.
Seaweed craft
Nori is toasted moments before service so it snaps instead of softens.
Popular fish around the world
- Bluefin tuna (maguro)
- Salmon (sake)
- Yellowtail (hamachi)
- Mackerel (saba)
- Freshwater eel (unagi)
