Chef’s selection (Course only)

About Course Menu

Karin's Commitment [Sushi Toppings] The basic principle of choosing ingredients is to consider their compatibility with the shari (sushi rice). The situation of fresh fish supply changes daily depending on the season and weather. Every morning, we visit the market to engage with the fish, striving to source the finest toppings that we genuinely fall in love with. [Rice] We use 100% Koshihikari rice from Uonuma, Niigata Prefecture. Our artisans carefully time the rice cooking process to perfectly coincide with when the shari tastes its best. We are particular about every drop of water used in cooking the rice. [Vinegar] We use "red vinegar," the origin of Edo-style sushi. Made from aged sake lees, red vinegar offers a unique richness and flavor, resulting in a distinctively assertive shari. We have carefully selected a precious red vinegar, especially considering its compatibility with tuna. *We also accept reservations for flowers and cakes for surprise dinners. Please spend your special day at "Nishi Azabu Sushi Karin."