Meticulously prepared “Shari”, using Koshihikari rice from Japan and Akazu vinegar, delicately enhances the seafood’s natural essence. This perfect unity and harmony of all ingredients are what the chef shares at Tetsu.
From the central fish market from Toyosu, Japan, to our local markets here in Vancouver, we receive fresh, seasonal fish and produce daily, to offer the best of the best. We would like our customers to be surprised and amazed from the first to the last bite of each nigiri. In order to provide this fully emotional experience, there are different preparations we do to each fish accordingly. Aging, curing, dehydrating. These important procedures are essential to pull out the best "umami" flavours and texture.