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In Japan, I think, people have two major impressions toward sushi.
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One is traditional, authentic and gorgeous. Sushi cooked by professional chefs. Though such restaurants are spectacular in quality, most of them are expensive or seem less friendly because of the strict rules and traditions they respect.

The other one is the casual, ‘go-around’ sushi, which is served in various styles and can be found everywhere in Japan. This type of sushi restaurants are perfect for families and friends. Though their focus is on efficient cooking and mass consumption, their quality has become satisfactory.

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I respect both styles. They are for specific purposes, and both of them are actually loved by many people.

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However, I decided to take a different approach.

This is because I have noticed that there are many people who love, respect or dream about going to the authentic, traditional sushi but have not been able to experience it because of the price, familiarity, etc. All the great fishes, skills and cultures in Japan have not been available to the general public, while the current market trend is efficiency and mass consumption.
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So, I have decided. 
"I want to make authentic sushi for everybody."

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Fortunately, I have been trained with great Edo techniques and

taught the culture from our great predecessors.

I hope to share them with my customers and everyone around me.

Dear my friends.
Dear my family.
Dear your friends.
Dear your family.
And for you.

I hope you will experience and enjoy the Japanese culture, through our sushi.

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Thank you for reading.
Please visit, talk to us and enjoy the sushi time.
I am looking forward to seeing your smile. 

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 -   Head Chef, Shiono  -

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