SPECIALTY

Our Sushi Rice is 100% Koshihikari

It is said Koshihikari is not suitable rice for sushi because Koshihikari more commonly known as sticky rice. However, the rice gets sticky only when cooked with a lot of water. Thus, our sushi rice is special. We cook our rice slightly harder with minimum amount of water. The rice exhibits unique flavor when it absorbs sushi vinegar; and with the perfect balance of water, it has the best taste.

Our sushi ingredients are sourced primarily from local areas in Niigata

Red tilefish and Japanese bluefish in spring; sillago and rosy seabass in summer; snow crab in fall; female snow crab, pink shrimp, and yellowtail in winter... The list of delicious fish in Niigata is endless. On top of that, we have a great selection of fish from all over Japan depending on the season. We arrange our ingredients in a particular fashion to make our special Tokiwa’s sushi.