Akazu & Shirozu

Akazu & Shirozu — The Color of Shari Reveals the Chef’s Philosophy

In omakase, rice is never just a base for the fish.
It is a defining element that shapes the balance, depth, and character of every bite.

Akazu (red vinegar rice) carries a warm, amber tone with a deeper aroma and richer flavor.
It is often paired with aged fish or fish with bold profiles, enhancing complexity and bringing out intensity.

Shirozu (white vinegar rice) appears clean and bright, offering a lighter, refreshing acidity.
It complements fresh, delicate white fish, preserving the purity and natural taste of the ingredient.

Many chefs thoughtfully use more than one style of rice within a single course—
carefully matching each fish with the rice that best elevates its flavor.

Because in omakase, it’s these subtle decisions
that transform a meal into a truly memorable experience 🌕✨