We drain the oil and simmer for 1 hour with sauce.

It is a secret sauce from the 1900s.

We cook rice in a pot placed in a position visible from the customer.
It is the perfect match with our sushi.

We change ingredients in Higan which is in March and September.
In summer, simple without ingredients, in winter, lots of ingredients, carrots, lotus root, and kombu.

The picture is for winter.

You can also see our work in the store nearby.
Please have a look at the work of craftsmen who stick to each one by hand.