Junzushi is an omakase sushi restaurant which aims to serve sushi that brings out the full potential of local seafood. With a strong desire to explore the potential of underappreciated local seafood as sushi ingredients, we will source the best fish possible directly from local fishermen, as well as supplement seasonal Japanese fish that are personal favourites of the chef. By applying traditional techniques (based on edomaezushi) and ideas of other regional sushi restaurants of Japan (restaurants that make sushi using local techniques/seafood specific to their region), we hope to be able to express the true potential of each ingredient and create sushi that is truly unique to “Junzushi.”
The restaurant is designed to convey minimalist elegance and simplicity. The heart of the shop is a 6-metre long hinoki –Japanese cypress– counter, hovered by an ajiro –woven bamboo– ceiling, both crafted in Japan
— OUR SUSHI —
The idea is simple, but when well-made sushi rice combines with fish as nigiri, the combination produces a satisfying taste that is greater than the sum of its parts. Not only that, but the taste of the fish is emphasized in a way that only happens when combined with vinegared rice.
Raw fish on its own, or combined with other ingredients will not produce a satisfying taste like the way when combined with vinegared rice does, and to us, that’s what gives sushi its appeal. We tweak our sushi rice so that it brings out the best characteristics of the fish that we use. Sushi is also the best way to taste a wide variety of seasonal fish as a complete meal.
