Fish is the focus of sushi experience. At Masato, we use seasonal fish and shellfish from Japan waters. And to guarantee the freshness, the fish is order to come in from Tsukiji market 5 days a week.
Each fish is carefully taken care of through every process from cleaning, preparing, and storing. Whether with a touch of salt, marinate in vinegar, or others, Masato's precise method of flavoring the fish is truly craftsmanship at its finest.
Perfecting shari or flavored rice is probably the most complex part of making sushi. Here, the rice harvested and milled in japan is used for the finest quality. Like old times, rice is combined with akazu, which is red rice vinegar made from sake lees, giving rice its mellow and aromatic notes.