SUSHI DIY Zushi
Sushi is perfect as an appetizer.
Gravity is trapped in each piece.
Eating with our hands is the first choice, so we don't have to feel shy about it.
Gravitational free before pick up cutlery.
with Kawadu-Sakura Beer, March 2025
Heshiko, February 2025
Heshiko is Mackerel fermented in bran and brine
Tsuna, January 2025
Tsuyama Style, January 2025
Nigiri: Dry-cured meat, plain
Nigiri: Dry-cured meat topped with white miso
Nigiri: Dry-cured meat topped with doubanjiang (fermented chili bean paste)
Spoon: Squid, Okra and Kaiware (Radish Sprouts)
Kombu, January 2025
Bonito Kombu-Jime (kelp-cured) with salt
Horse Mackerel Kombu-Jime (kelp-cured) with vinegar and kombu
Horse Mackerel Kombu-Jime (kelp-cured) with spicy koji
Deeply Pickled Takuan (fermented daikon radish in rice bran)
Solo Sushi Party, December 2024
Sushi toppings
Octopus with spicy koji
Tuna with sansho (Japanese pepper), salt, and lightly fermented tea leaves
Tuna with gochujang and lightly fermented tea leaves
Salmon izushi (fermented with rice and koji)
Salted salmon roe
Spanish Prosciutto (salt-cured)
Karasumi (dried mullet roe)
Fresh mushrooms with coriander and salt
Salted napa cabbage
with Wasabi pickled in sake lees
Three Pieces + One, December 2024
From right to left:
Karasumi (dried mullet roe)
Kazunoko with miso (herring roe)
Engawa with spicy koji (flounder fin)
Maguro with lightly fermented tea leaves (tuna)
Winter Jack, December 2024
right: Scallop with Lightly Fermented Tea Leaves and Salt: A refreshing contrast that pairs beautifully with Kanpachi.
center: Amberjack with Lightly Fermented Tea Leaves and Salt: A delicate balance of savory and earthy notes.
left: Amberjack with Spicy Koji: A touch of heat complements the fish’s rich flavor.
Opening Nigiri and Closing Inari, November 2024
Sushi on a Nordic Plate, November 2024
right: Yellowtail with Wasabi-zuke (sake lees-marinated wasabi relish)
center: Yellowtail with Olive Oil-Marinated Takana and Jako (Dried Baby Sardines)
left: Flounder "Engawa"(fatty side) with Doubanjiang (Spicy Broad Bean Paste)
Nordic Salmon, October 2024
right: With Wasabi and Salt
center: With Soy-Sauce marinated Shiso Seeds
left: Tartar with Myoga (Japanese ginger) and Doubanjiang (Spicy Broad Bean Paste)
Cantonese-style roast pork with Japanese mustard, September 2024
Salted Goya; Bitter melon pickled, September 2024
Goya Nigiri: A New Way to Savor Bitterness
left: With Doubanjiang (Spicy Broad Bean Paste)
center: With fried Goya seeds, Salt and Sansho Pepper
right: With Miso
Chicken Liver, September 2024
Delicate Layers: Transient Moments with Chicken Liver Nigiri
left: With Salt, Sesame Oil and Sesame Seeds
center: With Soy Sauce and Natto (fermented soybeans)
right: With Miso and Celery
Barracuda, September 2024
Spicy Serenity of Barracuda: A Slow Flow of Time Infused with Spice
left: Marinated in Soy Sauce with Japanese Mustard
center: With Bonito Shiokara (Fermented Bonito)
right: With Doubanjiang (Spicy Broad Bean Paste) and Walnuts
Inari-Sushi, September 2024
Kelp-Marinated Sea Bream with salt and citrus, August 2024
Kelp-Marinated Flounder, August 2024
left: Flounder's fatty side marinated in kelp with "Doubanjiang", a spicy fermented broad bean paste
center: Flounder marinated in kelp with "Ponzu", a citrus-based soy sauce
right: Flounder marinated in kelp with salt and black sesame
Five Senses of Flounder, July 2024
Flounder marinated in kelp with green-tea and salt / Flounder marinated in kelp with soy-sauce / Flounder marinated in kelp with soy-sauce
Bitter melon pickled / Flounder's fatty side with soy-sauce
July 2024 日本語解説
Kyu-shu syle
Pickled mustard greens called "takana" and spicy cod roe called "mentai-ko" / Bonito marinated in soy sauce called "ryu-kyu" with macadamia nuts / with new green tea
July 2024
Yellowtail in soy-marinated style, called "ryu-kyu", with mushroom / tomato / onion
June 2024
Yellowfin tuna fish / Salmon roe / Octopus leg
May 2024
Yellowfin tuna fish with seaweed / with walnut / with broad bean
April 2024
Tuna fish / Baby anchovy / Broad bean
tuna tuna tuna
March 2024
left - Tuna fish marinated in soy sauce, sweet sake and sesame
center - Tuna fish with sweet chili sauce
right - Tuna fish with green onion
colored in spring
March 2024
left - Sea bream with root of "wakame" seaweed called "mekabu"
center - Sea bream with lemon
right - Broad bean
glossy red
March 2024
left - Bonito topped with field caviar "ton-buri"
center - Bonito topped with grated ginger and celery leaf
right - Bonito topped with walnut and mustard
left top - Sushi, sea urchin
left bottom - Sushi, salmon roe
right top - not sushi, deep-boiled radish and black bean
right bottom - not sushi, deep-pickled radish "taku-an" and raw ham
left - Tuna fish with pickled cherry leaf
center - Tuna fish marinated in soy sauce with "kaiware" radish
right - Tuna fish with black bean and salmon roe called "sujiko"
Sushi cherry leaf style
top - Red sea bream with grated "daikon"-radish and "ponzu"-vinegar
left - Pickled cherry-leaf pickled red sea bream with mineral salt on pickled cherry leaf
right - Salted rape blossoms and grated "daikon"-radish with "ponzu"-vinegar on pickled cherry leaf
Sushi after edo-period style
left - Roast beef with a black soybean and mineral salt
center - Roast beef with "gochujang" chili paste
right -Roast beef in argan oil with pickled black pepper, dried red pepper and mineral salt
Sushi in Yuzu style
left - Pollock roe dressed with grated "daikon"-radish
center - Bonito and pickled young ginger with mineral salt
right - Bonito with grated "daikon"-radish and "ponzu"-vinegar
NEW YEAR
December 2023
Sushi in Yuzu style
top - Abalone liver simmered in soy sauce, with Japanese leek "naga-negi" and "yuzu" citrus peel.
middle - Herring roe pickled in "saikyo" miso, with "yuzu" citrus peel
bottom - Smoked salmon with plum pickles and "yuzu" citrus peel
SPICY STORY
December 2023
Sushi in J-spiced style
left - Tuna fish marinated in argan oil, with anchovy and Japanese pepper, called "sansho"
center - Tuna fish marinated in soy sauce and sweet sake, with shellfish radish and yellow Japanese mustard
right - Tuna fish marinated in miso, with walnut and Japanese mixed pepper spice, called "suridane"
RED WINTER
November 2023
Sushi in kombu-sime style
left - Tuna fish cured with kombu kelp, with soy sauce
center - Tuna fish cured with kombu kelp, with lemon juice and salt
right - Salmon roe with nori seaweed
RED-BLACK-WHITE
November 2023
Sushi in traditional style
top left - Salmon roe with nori seaweed
top right - Pickled wasabi on kamaboko fish paste
bottom left - Fatty tuna fish with nori seaweed
bottom right - Lean tuna fish
AFTER BITTER
November 2023
Sushi in marinated style
All are tune fish in raw with soy sauce and sweet sake.
top - with crashed walnut
middle - with sliced celery
bottom - with mustard seeds
Sushi in open wasabi style
left - Tuna fish in raw, with soy sauce and wasabi
center - Tuna fish in raw, marinated in green citrus and salt, with wasabi
right - Scallop in raw, marinated in green citrus ans salt, with wasabi
Sushi in marinated style
left for 1st - Yellowtail fish marinated in "shiso"-herb, with "ponzu"-vinegar
center for 2nd - Yellowtail fish marinated in argan oil, with cashew nuts and salt
right for 3rd - Yellowtail fish marinated in soy sauce, sweet sake and "suridane"-seasoning
top - red pickled ginger
bottom - three green ginkgo nuts
Sushi in grated "daikon"-radish style
left - Salted salmon roe, called "sujiko"
center - Anchovy
right - Dried mullet roe, called "kara-sumi"
TOP
left - Wasabi, pickled
center - Eggplant, pickled
right - Corn
BOTTOM - Shushi in corn rice style
left - "Maitake"-mushroom, baked
center - "Manganji"-pepper, baked
right - Ox tongue, baked
Sushi in ginger style
left - Scallop in raw, with sesame
center - Red sprouts, lightly boiled, with sesame
right - Mackerel in raw, glazed with soy sauce with sesame and ginger, with sesame
