스시유

15 pieces of hand-pressed sushi, chawanmushi, pickles, miso soup, and dessert

Barachirashi is a type of chirashi sushi that includes simmered abalone, shrimp, baby shrimp, minced octopus, eel, crab, and cooked egg among other ingredients.

A dish with almost all kinds of toppings mixed with our special simmered soy sauce, generously placed on top of seasoned rice. (Market price)

At Sushi Yū, please enjoy the nigiri by hand without using chopsticks. When using chopsticks, the pressure is concentrated on only two points of the nigiri, making it more likely to fall apart. To create nigiri that does not fall apart even when pinched with chopsticks, it is necessary to grip it firmly to a certain extent. However, the ideal texture of nigiri is when the sushi rice naturally crumbles in the mouth. For this to happen, there should be just the right amount of air between each grain of sushi rice. In other words, the firmer you grip, the more air is released, resulting in the loss of the original texture. At Sushi Yū, we serve nigiri with a perfect balance of air. Please feel free to put it in your mouth with your hands and fully enjoy the original texture of the nigiri. Take a look at the nigiri in the photo. The sushi rice is not perfectly shaped, as it contains air. These uneven surfaces create the crumbly texture. I believe there are only a few artisans who can use this technique to include just the right amount of air inside.

To ensure that you enjoy the sushi freshly pressed, it is handed over to you. It may seem a bit rushed, but this is the key to savoring the best sushi in its best condition. (Especially by placing it on a rice bowl, it helps prevent air from escaping due to the weight of the toppings.) Hand to hand, enjoy the freshly pressed sushi in its best state. Please savor the exquisite texture of the sushi as it gently unravels in your mouth.

The nigiri at Sushi Yui is typically bite-sized for easy consumption. The delicate texture is best enjoyed by placing the entire piece in your mouth at once. However, everyone's preference for bite size varies, including elderly individuals, young people, men, women, and depending on how hungry you are. Therefore, the size of the nigiri can be adjusted to your liking. Feel free to request 'larger' or 'smaller' sizes, or any other preferences you may have.

Organically grown rice, such as the carefully selected 'Koshihikari' from Aizu Takada, is sun-dried to create the sushi rice. To accommodate natural ingredients, it is essential to use 100% natural blessings. The warmth is preserved using the traditional rice container called 'komo'. A hot water bottle is placed at the bottom, followed by the rice container, and then covered. Unlike electric rice cookers, 'komo' excels in water absorption, preventing excess moisture and ensuring the sushi rice remains fluffy.

For counter customers, we serve sushi with a special soy sauce brushed on the fish. Our soy sauce is a special blend made in-house, with half the salt content of commercial soy sauce for a milder taste. It enhances the flavors of sushi and sashimi.

The wasabi at our store is the Mazuma variety from Gotemba, Shizuoka. It is the highest grade of wasabi, accounting for only 2% of Japan's total production. Moreover, it is grated with sharkskin, resulting in very fine particles and a rich aroma. Please enjoy it by placing it on top of sashimi. Use a small amount for white fish and squid. We have specially designed containers for our wasabi. High-quality fresh wasabi has vibrant cells and high volatility, so only open the lid when using and wrap the necessary amount in sashimi. To preserve the aroma and flavor, please enjoy it without mixing with soy sauce.

Depending on the dish, we serve it with this salt instead of boiled soy sauce. The salt is made using the clean seawater of Aguni Island in Okinawa and an ancient salt-making method. We roast it in a frying pan and grind it finely with a ceramic mortar. Just as mountain rock salt goes well with meat, fish pairs perfectly with salt made from seawater.

This pickled ginger made with ginger from Kochi prefecture has a satisfying crunchy texture in stick form. Of course, it is completely free of preservatives. It is a stick-shaped pickled ginger that you don't often see in other sushi restaurants. You can enjoy the original crunchy texture of ginger more than sliced ones. Of course, refills are free. Feel free to pick it up with your hands and enjoy it. It also goes well with alcohol.

The structure is very simple, but this simplicity is crucial. It stores the ingredients in a box called an 'ice cooler'. The ice cooler itself is just a stainless steel box filled with small pieces of ice, with the ingredients placed in between. As the ice slowly melts, it evaporates moisture, keeping the interior of the cooler consistently moist, preventing the fish from drying out and preserving its flavor. While recent electric refrigerators come with moisture retention features, they cannot match the natural humidity and coldness of ice.

Not only tuna, but also white fish are aged at our store. White fish is aged for about 2 weeks and taken out at the best timing when the umami is enhanced. (You cannot feel the umami while the texture is crunchy.) With this aging process, you can enjoy a rich and flavorful taste of umami.

Tea is delivered directly from contract farmers without pesticides. We use different tea leaves for hot tea and cold tea.

Made with high-quality Saga seaweed, this is a fragrant seaweed tsukudani.

Popular homemade pickled ginger made using fresh ginger from Kochi. Easy to eat in stick form, allowing you to enjoy the original texture of the ingredients. 700g

Homemade tub pickles made with a recipe passed down from the landlady's family in Miyazaki. 700g

Bara Chirashi is a specialty dish that features over 10 types of seafood mixed with the restaurant's special soy sauce. It is a popular item for souvenirs as well.

A large Edo-style futomaki packed with over 10 kinds of seafood such as conger eel, shredded shrimp, and simmered octopus. You can see the meticulous workmanship.