Sushi Kazumasa

Carefully selected Kasugodai is placed on Ryuhi kombu (dried kelp coated with sugar) and rested for half a day to concentrate its flavor. The pale cherry blossom color of Kasugoda is as beautiful as a blooming flower, and its rich flavor and delicate texture make for a blissful moment.

Tuna is marinated in a special seasoning blended with soy sauce, mirin (sweet cooking sake), and Gagome kombu. Just before making the nigiri, a piece of nori seaweed from Chiba Prefecture is put between the rice and the fish. It is a luxurious delicacy that harmonizes taste, aroma, and texture.

The fatty swordfish weighing more than 2 kilograms are from Takeoka, Chiba Prefecture. It is slowly grilled over Japanese binchotan charcoal, giving it a charcoal aroma. Tender spring cabbage and fresh mountain wasabi add accents to this dish, balancing the overall flavor.