Sushi Sakai is another Edomae sushi specialist who combines the finest seasonal fish and ingredients to create exquisite sushi and side dishes. At the core of Edomae sushi is its use of vinegar. Instead of common rice vinegar, Edomae chefs use red vinegar to create their sushi rice. The red vinegar helps to bump up the umami content of the rice and the sushi as a whole. Chef Daigo Sakai of Sushi Sakai uses two types of red vinegar to create a perfect blend for his sushi. As for the fish, Sakai sources catches from the seas around Kyushu, and buys tuna directly from Yama-kou, a tuna trader widely considered to be Japan’s finest. The sushi rice is freshly steamed for each customer and each meal is expertly paired with sake, wine and tea by their in-house sommelier So Fujishima.
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