From Sadao Maneyama, a leading expert in Showa-era sushi research, I learnt the basics of sushi – knowledge of seasonal fish, processing and treatment, and the techniques of sasagiri and decorative sushi. I also learnt about the importance of branding as a ‘Japan brand’.

In terms of ingredients, in addition to purchasing from Toyosu and the market, we also receive direct delivery from the production area, and we purchase fish and wild vegetables from Mr Hiroki Hasegawa of Nagai Port on the Miura Peninsula, who is trusted by many chefs, and fresh fish from Sagami Bay from Aboya in Odawara, a very long-established 430-year old abalone shop. The shop also stocks fresh fish from Sagami Bay from Odawara, a 430-year old abalone shop.

We also purchase naturally grown wild vegetables and rice from Mr Yamada in Kashiwagura-cho, Tochigi City, and carefully selected grapes, a Tochigi City speciality, from local farmers for desserts and other dishes.

Eggs are made from Tochigi’s brand egg ‘Maboho Tamago Gold’ from Tammeisha, which is also used in first-class restaurants in Tokyo.

For vinegar, the rice is prepared using Fuji Vinegar, a vinegar made from pesticide-free rice, which is produced using a traditional method of making sake and letting it sit for a long time.

With these carefully selected ingredients and techniques, we strive to provide our customers with the ‘value’ of satisfaction.