Umi

Soy sauce and rice might seem simple ingredients, used every day in even the cheapest of Japanese eateries. However, the great lesson to be learned from Japanese cuisine is that, in the hands of a master, simple is transformed into extraordinary. Such is the case at Sushi Umi, where head chef Koichi Taira prepares elegant yet rustic sushi worthy of two Michelin stars. He chooses the rice for each piece of nigiri from among three varieties in his stores, which change seasonally. He also practices culinary alchemy with his soy sauce, combining it with different ingredients to create a unique concoction to match each piece of fish. His set-course menu opens with around a half-dozen appetizers which reveal the range of skills possessed by the chef. Taira-san has experience working in other kinds of traditional restaurants, and he enjoys displaying the breadth of abilities which he acquired over the years. His approach isn’t quite as somber and religious as many of his peers. Instead, he prefers to be lighthearted and warm with his guests, with his passion for sushi on full display.