Gahoujin (Kasho/Tsubasa Yoshida)

Sushi may seem traditional, but it is actually an innovative cuisine.

While valuing the classics, we also adapt and change according to the times. The rice, which determines eighty percent of the flavor, is no exception. At our restaurant, we currently use two types of red vinegar and salt, allowing the umami to be drawn out when combined with the toppings. The toppings use fresh fish caught in nearby seas as well as seasonal ingredients delivered daily from all over the country. We apply techniques that maximize the deliciousness of the ingredients to create the best possible sushi pieces. The appetizers served before the nigiri also create a unique and incomparable taste along with the sense of the seasons. The dishes, mainly Karatsu ware, also add color.