Otome Sushi offers a simplified sushi experience. The chef has looked at all the latest trends and tried out various new things, but keeps coming back to what he feels is best. And the best is incredibly simple: delicious local Ishikawa Prefecture rice with a nice level of stickiness produced with fresh Mount Hakusan water; rice vinegar only; and an overwhelming focus on nigiri – the sumptuous ovals of rice topped with generous pieces of fresh seafood. Each piece ends up balanced with the elements in perfect harmony, always accentuating and never overpowering the fresh seafood morsels.

From Kanazawa Port, akaika or neon flying squid is so pearly white with delicate knifework, it can hardly be distinguished from the glistening rice below. The delicate pink flesh of mahata sevenband grouper from nearby Wajima Port may be followed by a specialty from Aomori’s Taima Port – the bold red tones of marbled maguro no shimofuri, an incredibly delicious but very small part of the tuna, which is not easy to come by. Black-throated seaperch or nodoguro is a local delicacy strongly associated with Kanazawa. The buttery texture of the fish is loved by all, and because Chef Tsurumi can source high-quality nodoguro year-round, you will be able to enjoy the contrast of the crisp skin with the melt-in-your-mouth flesh each time you visit. Velvety uni sea urchin from Rishiri Island off the northwest coast of Hokkaido almost glows with rich orange color, and kohada gizzard shad shows its striking striped silver flesh generously enveloping the rice. A bowl of miso soup arrives signaling the end of meal, leaving you to reflect on the incredible nigiri course, and warming your tummy with salty, comforting flavors.

INGREDIENTS
Ingredients are sourced every morning through the Kanazawa central wholesale market. The freshest Japan Sea fish from the Hokuriku region is first brought in to Kanazawa, ensuring the best from the catch each day.

It is also extremely convenient to have excellent access and transport between Kanazawa and Tsukiji Market, because some items such as maguro tuna and uni sea urchin pass through Tsukiji first. Suppliers check the quality each day and make choices for the chef. One other possible supply route is directly through ports, but this is something Chef Tsurumi rarely does. As the child of fishermen, he knows how hard it is to sort through the catch right after it is brought in. Not wanting to burden the fishermen any further, he chooses to go through the markets instead, and ensures the best through trusted relationships with his buyers.