Sushi Suzunari

SHARI (Sushi Rice)

Suzunari uses Koshihikari rice grown in the rice paddies exclusively for our restaurant in Ishikawa Prefecture. In addition, our sushi rice is flavored only with red vinegar, which is made from fermented sake lees, and carefully selected mineral salt. No sugar is added since the sweetness of red vinegar is brought out well. This results in a pleasant aftertaste and an enjoyable dining experience.

Hamada Fishing Port,
Shimane Prefecture

The warm Tsushima Current meets the cold, nutrient-rich water of the deep sea in Shimane, and the plankton that the fish feeds on is abundant in this area. This causes the area to be a good fishing ground to catch tasty fish.

Notojima Island,
Ishikawa Prefecture

Notojima Island, where warm and cold currents also meet, is rich in small fish and plankton that they feed on because of the mineral-rich groundwater flowing in from the satoyama (a woodland near a populated area) of Noto and the Tateyama Mountain Range. This results in the formation of an excellent fishing ground.

GARI (Slices of ginger pickled in sweetened vinegar)

We pickle our gari in the same red vinegar that we use to make our sushi rice. Additionally, we offer a special highball known as 'Gari high' at our sushi bar, which is made using gari and the same vinegar used for pickling the gari. It has become a favored choice among our customers.