Sasazushi’s Commitment

We use the fishes of the season.
My husband goes to the fish market (Toyosu Market) every day to see with his own eyes and hands, and brings home the fish he buys directly from the middleman. We do not use farmed or frozen fish.

We ask a local rice shop, with whom we have had a relationship since the second generation, to provide us with our own unique blend of rice.
The owner of the rice shop has been a friend of ours for three generations, and we can count on him to provide us with a stable supply of rice because of his long-standing trust.
For the vinegar, we purchase a special vinegar from a long-time supplier and use the same "wari" vinegar that we have used since the establishment of the restaurant to match the rice. We do not use red vinegar.

We use a special kettle made of heat-resistant bricks, commissioned from a "kamado" specialty store.
The rice cooked in a hagama (so-called "okama") is evenly heated and cooked to perfection.

The knives are made by ordering directly from a sword smith.
The name of the knife is "Musashikuni Suishinko Fujiwara Yoshiaki", which is very powerful.
The sharpness of this knife is unmatched and the sharpness lasts for a long time. It is a kitchen knife made for a craftsman.

We use traditional wooden rice stands and lacquered stacked boxes.
We use traditional utensils with care.

In addition to the regular menu (so-called "Grand Menu"), we also offer a separate sheet with a selection of "today's sashimi" and "seasonal specials".
Since we deal with natural products, we may not be able to offer some dishes on certain days when they are not available at the fish market, but we hope you will enjoy our seasonal sushi that has been well worked on.