PHILOSOPHY
Our Philosophy
Seventeen Years of Training.
Our chef trained for seventeen years at Kyubey, a renowned Ginza restaurant. At just thirty-six, he was granted permission to use the character “Kyu” from its name. The years spent among skilled sushi chefs from across Japan form the foundation of Sushi Hisaichi.
Every Grain of Rice.
We prepare two kinds of sushi rice: one blended with red vinegar and rice vinegar, and one made solely with rice vinegar.
We use no sugar, and carefully pair each piece with the rice that best brings out the flavor and aroma of its topping.
Attentive to Every Guest.
We select fish according to its condition, offering both fresh and aged preparations. For first-time guests, we serve two styles and learn their preferences before shaping the rest of the meal around them. Enjoy sushi alongside our extensive selection of wine, sake, shochu, and whisky in a way that feels right for you.
