Sushi Kotoku

With new sushi restaurants constantly popping up all around the country that creates sushi using modern techniques, it’s quite rare for one to preserve the ancient sushi craft from the olden days. Sushi Kotoku is not only one of the few that still does that, but this sushi restaurant executes the classic sushi craft perfectly! Chef-owner Kotoku Morishita strives to keep the history of sushi alive by practicing the classic sushi techniques. Combine that with carefully-chosen ingredients from all over Japan including seafood from Kyushu and Sasanishiki rice from Kumamoto, and the forces at Sushi Kotoku are undefeatable. Not only are the ingredients premium but also the tools and technique used are, too. Chef Kotoku makes it a point to use straw baskets known as waraizumi instead of the modern rice pots for making the shari, which is the rice element of the sushi. This ancient method allows the rice to slowly absorb the right amount of moisture, perfecting the texture of the shari. The traditional technique of binding ingredients called the “honte-gaeshi” is also applied — chef Kotoku makes it a point to have as little contact with the ingredients as possible to preserve the natural flavors of the ingredients. If you’re looking to explore the flavors of olden day sushi, there’s nowhere else to be than Sushi Kotoku.