Edomaezushi Nikaku goes back to around 1965, when its owner at the time opened the shop in Adachi, Kokura Kita ward. The current owner, Setsuo Funabashi, inherited the shop in 2002 after it had been carefully maintained over the past several decades. By combining sushi rice made simply using red vinegar and salt, a technique he acquired during years of apprenticeship in Tokyo, with superb toppings that could only come from the area, including the coastal waters of his hometown Kitakyushu, Nikaku sushi was born. In 2014, it became the only restaurant in Kitakyushu city to earn two stars in the Michelin Guide: Fukuoka/Saga.
I choose the rice that should be perfect for Sushi among many varieties. That is where our Sushi begins.
RED VINEGAR & SALT
I flavor Shari (Sushi rice) only with red vinegar and salt. That is how past masters did it; the traditional work that I have taken over. We use our original recipe vinegar specially brewed by the local expert.
SHARI (the vinegar rice)
As simple as Shari can be, only with red vinegar and salt, the sweetness of rice and the delicious flavor of fish can be truly appreciated.
NETA (ingredients ) ~JOB~
I work with ingredients as if I interact with them to bring out their original flavor in themselves. That is the job that I specialize in.
I let Neta and Shari work it out till they are fearmented and settled.
The Origin of Sushi
People used to pickle fish to preserve it because they didn’t have cold storage.However, in the Edo period, sushi chief started using fresh fish instead of pickled fish. They put raw fish slices or shellfish on top of small vinegared rice balls which were rolled by hand. This is called “ nigiri-zushi” typically known as “sushi” in Japan and all over the world. I believe the excellence of Edomae-sushi is creating the new culture to make the fermentation of rice and fish together by holding them in a few seconds.
SUSHI to enjoy the season
Please enjoy various seasonal flavors and tastes united together with Shari.