I try to use raw bluefin tuna as a sushi selection.
The local fish I use are unloaded in a nearby port and have just been caught and are fresh.
The sushi rice I use is Koshihikari, grown in Chiba and called Nagasa-mai
I fillet fish which are still swimming in a tank when you order a Japanese-style fresh fish cuisine.
I make an effort to write the price of everything on the menu.
I am Watanabe、the chef of the sushi restaurant, Narita-ya. Thank you very much for visiting my website.
In this section 「an old guy’s sticking points」, I will introduce various customs and knowledge of Sushi which I cherish.
Especially, the 5 things I wrote about above are points I am particular about .
The most important thing for me is that I make and serve delicious, tasty sushi to all of guests who come to my restaurant, Sushi Narita-ya. I wrote this section with that wish .
However, some guests might think the chef is a stubborn old man who is too crazy about Sushi because, frankly, I am stubborn. But, I’d like you to read this considering all those who might want to enjoy Sushi here.
And as for the guests, (even if they are merely guests) I guess there may be some people who are also particular about Sushi. I would like you to pay attention to the particulars introduced here as such knowledge will be welcome both to you and others when you enjoy sushi.