Sushi Nakao

Salt is used to remove excess water before marinating the kohada in vinegar to bring out the best flavor. Depending on the time of year and region of production, the time and vinegar concentration are adjusted for optimal taste and texture. Adding a hidden cut enhances the smooth texture.

Natural tunas appropriate for each season are used, and you can enjoy the chef's skillful techniques. The rich flavor is served on rice in spring and summer, and the strong taste in fall and winter. Different tunas for different seasons enhance the deliciousness.

The conger eel is boiled once and then grilled, resulting in a crispy outside and a soft and fluffy inside. This contrasting taste is one of its charms. The sauce, made by continually refilled, provides it with the right sweetness and richness.