Sushi & Omakase

The pinnacle of Japanese cuisine — vinegared rice paired with the freshest seasonal fish, prepared with years of precision and craft.

Sushi as we know it today evolved from a preservation technique called narezushi, where fish was fermented with rice for months or even years. The rice was discarded and only the fish eaten. By the Edo period in Tokyo (then called Edo), a faster version called hayazushi emerged where both rice and fish were eaten together. The modern nigiri form — hand-pressed rice with fresh fish — was invented in 1820s Edo by a chef named Hanaya Yohei, who began selling it as fast food from street stalls. It was the original street food. Omakase, meaning I leave it up to you, developed as a high-trust dining experience where the chef selects everything based on the day's finest ingredients. The quality of the rice is considered as important as the fish — Jiro Ono of Sukiyabashi Jiro, subject of the documentary Jiro Dreams of Sushi, said he spent a decade learning to cook rice before he was considered competent.

Use only sushi-grade fish. Rice must be seasoned while still warm and never refrigerated. Real wasabi only — never the green paste imitation.