私たちの寿司
At So-An we choose our rice with care.
Then comes the rinsing, the exact ratio of water to rice, the cooking time and the seasoning of the cooked rice. Every stage shapes the final result.
In keeping with Japanese culinary tradition, our rice is dry, fluffy and — which may come as a surprise — slightly brown. That is the work of Akasu, Japanese red vinegar. This matured vinegar spends several years in wooden barrels, gaining depth, gentle acidity and a character of its own. The recipe for the Akasu-based seasoning dates back to the Edo period (1603–1868) and remains a hallmark of traditional sushi, prized in the finest sushi bars in Japan and around the world.
We believe that real sushi begins with balance. With perfectly prepared rice, the freshness of the fish and seafood, and the precision of the cut. It is the harmony of these elements that keeps sushi simple, subtle and full of character.
We draw on the traditional Japanese approach to sushi — built on respect for the ingredients and a constant deepening of knowledge. That is why what matters in our kitchen is not only what we serve, but also how and why we do it.
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