Sushi Minato

We work to obtain seasonal ingredients from all across Japan, not just Hokkaido. The Oma tuna, which has its peak season from September to December, has an incredibly melty flavor that makes it a consistent favorite. We live in an era in which distribution channels are amazingly well-developed, so it is possible to procure fish from all across Japan. We make sure that we know the seasons for each area of the country, and can then offer the best ingredients for each particular season of the year. Moreover, we constantly search for the best way to make our ingredients taste great. For example, when cooking an egg, if you add shiba shrimp paste, it really makes a difference. We always work hard to bring out the flavor with techniques such as this. Starting with the counter seats that allow customers to see sushi experts at work, we are very particular about the atmosphere of our restaurant. We really want you to enjoy everything, including watching our chefs at work. read more