Sushi Kanesaka

Uses Japanese tiger prawns from Oita prefecture. Hidden between the sushi rice is just enough Shiba shrimp mince to taste and enhance the rich flavors.

Prepared with close attention to the daily weather and temperature conditions, for example, by changing the amount of salt. Has a deep flavor that will have to hooked. This is true Edo-style sushi.

Halfbeak from Chiba prefecture lightly finished with vinegar. Including the light flavours of the fish, just about all of the topping is prepared in the Edo style.

This dish uses kuruma prawns from Oita Prefecture. The shredded shrimp hidden between the rice and topping enhances the umami flavor the more you taste it.

The amount of salt is adjusted depending on the weather, humidity, and other daily conditions. This is Edomae sushi, with a deep, addictive flavor.

The halfbeak from Chiba Prefecture is lightly marinated in vinegar. Almost all of the ingredients, including the mild-tasting fish, are prepared with the Edomae method.