Sushisai Wakichi

This nigiri sushi combines hairy crab from Kojohama in Wakkanai City with bafun sea urchin from the Shakotan Peninsula. Akazu (red rice vinegar) gives it a bold flavor.

Masu salmon from the town of Suttsu. This nigiri sushi’s strong, rich flavor is punctuated by a sharpness from the fat. The slight taste of kombu (seaweed) ties the flavors together magnificently.

Our black scraper is supplied in the early summer direct from Uchiura Bay. The fish is steeped for three days in brine to bring the delicate flavor of its white meat.

Hairy crab from Tojohama in Wakkanai and red sea urchin from Shakotan are tossed in nigiri sushi, which has a rich flavor that brings out the red vinegar flavor.

Suttsu-produced cherry salmon sushi with kombu seaweed. This nigiri sushi has a rich, sticky flavor and a sharp fat content. The sushi is lightly seared with kombu seaweed, which is a wonderful touch.

Black tuna filefish from Funka Bay is served in early summer. It is salted and aged for about three days, which brings out the delicate flavor of the white meat.