When people think of sushi, they often think of fish – the colour, the texture, the freshness. At Kaizen, we know the truth every sushi chef learns early: sushi is not about the fish. It’s about the rice.
That rice, called shari, is the quiet foundation of every piece. It carries the temperature, the texture, and the harmony that differentiates.
Crafted In-House, Perfected Over Time – We make our own shari from scratch every day – never from a mix or a machine. The process begins before the restaurant opens, when the rice is washed, steamed and seasoned with our house-made vinegar recipe developed through years of experimentation and tradition.
It takes years to feel the perfect moment when shari is ready, a refined balance to complement the delicate flavours of our fish.
More than Rice: Temperature, Texture, and Taste
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Our vinegar is gently folded into freshly cooked rice using the shari-kiri technique, ensuring each grain is seasoned without being crushed.
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The rice is then cooled to the ideal temperature—body warmth—to preserve its texture and enhance umami
For our enthusiasts, our shari vinegar is available for purchase upon request. As in restaurant for more details.Â