1372 York Ave, NY, 10021, USA
Having begun his training in the Ginza district of Tokyo, Japan, Chef Toshio has long-known that great sushi needs good warm rice, fresh fish, mild soy sauce and crispy seaweed (nori). At Tanoshi, Chef Toshio makes a special soy sauce called "nikiri", and brushes it on top of the fish. This nikiri provides a balanced taste with vinegar to achieve perfect sushi rice -- so please do not dip your sushi into the soy sauce! The red vinegar we use for rice is called "akazu," and it is the use of this specific vinegar which makes our rice naturally nutty and sweet, so we can use much less sugar. This special touch makes our sushi extremely refreshing.