Sushi Shumbi Nishikawa

With an endless throng of sushi chefs working in Japan, it takes a special touch to distinguish oneself. Shinji Nishikawa does so in style at his Nagoya restaurant, Sushi Shumbi Nishikawa, which holds two Michelin stars thanks to his efforts. The success of his meal begins with the quality ingredients, sourced each morning based on the customers who are attending that day. The preparation begins early, with some types of fish steeped in salt water to enhance the flavors of the ocean and leave them tasting perfectly fresh. A mix of red, white, and black vinegar is used for the rice at Sushi Shumbi Nishikawa, with citrus fruits also utilized for a fresh taste yet acidic tang. These are molded into rectangular beds for the nigiri, with toppings which flow over beautifully, showing Nishikawa-san’s excellent knife work and sense of aesthetics