Rice is a symbol of Japanese food and seafood the bounty of a country surrounded by the sea. ‘Sushi, which combines these two ingredients, is the appeal of Japanese culture’, says the owner-chef. Thus he serves both sushi that evolved in the Kanto and Kansai regions. Rice seasoned with both salt and rice vinegar paired with carefully prepared toppings are formed into Edo-style sushi, while vinegared rice prepared with dashi is paired with Kyoto items, like steamed sushi and mackerel bozushi.