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.

After removing excess moisture using salt, the fish is soaked in vinegar to bring out its flavor. The time and vinegar concentration are adjusted depending on the season and place of origin to achieve the optimal taste and texture. By cutting with a hidden knife, the fish melts in your mouth even better.

Natural tuna suited to each season is used, allowing you to enjoy the skilled techniques of our chefs. Rich flavors are served on rice in spring and summer, and rich flavors in autumn and winter. Different tuna are used depending on the season to enhance the flavor.

The conger eel is boiled once and then grilled, giving it a crispy texture on the outside and a soft and fluffy texture on the inside. This contrasting texture is one of the charms of this dish. The added seasoning adds just the right amount of sweetness and richness.

The owner himself personally visits Tsukiji and Toyosu to source ingredients, and uses as many natural, additive-free, specially grown, organic, and natural water as possible. Please enjoy our dishes that combine seasonal vegetables and seafood.