Sanosushi

From the outset, the chef resolved to create an old school sushi restaurant. The no-nonsense shop name, the big, bold sign and the wooden menu board hung on the wall all hark back to the sushi shops of old. The sloping counter with a groove along one side prevents soy sauce spillage—an idea from his mentor. Sushi rice is slightly sour and generously portioned, toppings thick, like in the good old days. Tuna, as a star topping, is served with great care in sets of three nigiri.

Notable Details

• Built to feel like a traditional sushi shop, with a bold sign and a wooden menu board on the wall.
• A sloping counter includes a groove along one side to prevent soy sauce spillage.
• The cooking style leans deliberately old-school, prioritising clean seasoning and generous cuts.

Signature Ingredients

• Tuna served as a three-nigiri set
• Slightly sour sushi rice
• Thick-cut neta (toppings)

Menu

• Edomae sushi served in an old-school style, with thick-cut toppings and slightly sour sushi rice.
• Tuna is treated as a star topping and served with care as a set of three nigiri.