Jukuseizushi Yorozu

The scent of red vinegar drifts through the air. Akira Shirayama prepares vinegared rice before our eyes, as if to say ‘this is the star of the show’. The ingredient he’s pairing with his vinegared rice, made with mature red vinegar, is rested fish. Each is matured with its own enzymes, dried and pickled in salt, resulting in rich flavours. The skill of eliciting umami from rested fish is called sushi; interestingly, the character for ‘sushi’ combines the elements for ‘fish’ and ‘umami’.

Master of Aged Sushi

• Chef Akira Shirayama is renowned as the Master of Aged Sushi, specializing in unique aging techniques that enhance the flavors and textures of the fish.

Innovative Aging Techniques

• The restaurant features dishes with fish aged for extended periods, such as kajiki aged for 65 days, which is significantly longer than typical aging practices in sushi.

Custom Tamago

• Jukuseizushi Yorozu offers a distinctive custard-style tamago that incorporates shrimp flavor, setting it apart from traditional versions and showcasing the chef's creativity.

Signature Ingredients

• Otoro: The fatty belly of the tuna, known for its rich marbling and melt-in-your-mouth texture. Served with warm rice, enhancing its flavor and elevating the dining experience.
• Aged Kajiki (Swordfish): Aged for 65 days, this ingredient showcases the restaurant's unique approach to aging sushi, resulting in a complex flavor profile and tender texture.
• Hotaru Ika (Firefly Squid): A delicacy that is aged over a week in its own guts, providing a unique umami flavor and soft texture that is highly praised by diners.
• Mirugai (Geoduck Clam): Aged for 17 days, this ingredient is known for its sweet flavor and crunchy texture, making it a standout in the omakase experience.
• Spearsquid: Noted for its interesting texture, described as almost slimy but enjoyable, showcasing the chef's skill in preparing seafood.
• Nori with Vinegared Rice: A traditional sushi component that highlights the quality of the seaweed and the balance of flavors in the rice, essential for authentic sushi.
• 21 Days Aged Lotus Grouper: This ingredient reflects the restaurant's commitment to aging fish to enhance flavors, resulting in a unique taste that distinguishes it from other sushi offerings.
• Tamago (Egg Custard): A signature dish that is uniquely prepared to include shrimp flavor, providing a bouncy texture and a delightful finish to the meal.

Omakase Menu

• Omakase Meal: ¥40,000 (approx. €250)

Signature Dishes

• Otoro with warm rice
• White Clam Soup
• Firefly Squid
• Snowdome Asian Potato
• 21 Days Aged Lotus Grouper
• Mantis Shrimp
• Haircrab