Sushi made by the owner of a fish shop
I started this business because I wanted to be involved in every aspect of being a fishmonger. I do everything from bidding for the fish, to preparing the fish, to making and serving sushi. On weekdays, when an order comes in, I transform from a fishmonger to a sushi chef. On weekends, the store is busy, so I'm mostly here. I'm always working at full speed (laughs). Since I'm looking the fish all the time, I’m able to choose the best ingredients in the moment and prepare them.
Sushi ingredients are caught in the Wakasa Sea.
Thanks to the seafood of Wakasa and the fishermen, I have been able to run a fish shop. That's why I want to give back to them by making this place more exciting. I want my customers to eat fish from Wakasa. I choose local ingredients for my sushi whenever possible.
2-5-1 Kawasaki, Obama City
Closed on Tuesdays