Sushi reflects the simplest difficulty. Using ingredients as everyday as fish and rice is made a dish that is actually very complex and requires years of training and practice.
The quality of the product and a preparation that takes care of even the smallest detail are the keys of the sushi, and in KIRO we respect them to the maximum. To elaborate each nigiri we use Koshihikari rice, a very aromatic and appreciated variety, and the most suitable cuts of each fish. The parts vary according to market. The result is a snack at the exact temperature, freshly brewed, that melts into delicate nuances of flavors and textures.