Sushi Rakumi

The scroll, which reads ‘ikkan’ (consistency), appears behind the chef as if worn like a mantle. His experience in sushi and other Japanese cuisines shines in his omakase. Salmon roe is pureed and mixed with vinegared rice like putting a raw egg over rice. Chub mackerel pressed sushi is wrapped in dried gourd strips or perilla leaf and toasted over charcoal. Nigiri are formed with rice vinegar or red vinegar, depending on the topping—adopting the best features of sushi culture from East and West Japan.

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