Jukuseizushi Yorozu
- 3F, Va Bldg, 4-6-5 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan
- 28,000 JPY • Sushi
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Find bookable restaurants near meJukuseizushi Yorozu
- 3F, Va Bldg, 4-6-5 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan
- 28,000 JPY • Sushi
MICHELIN Guide’s Point Of View
Akira Shirayama is an advocate of “mature sushi”. He uses three methods to mature the seafood: fermentation, drying and salt curing. Low-temperature maturing enhances the flavour via the action of enzymes; drying removes the moisture from the fish; and salt curing draws out the umami of amino acid by breaking down proteins. Akazu-seasoned rice creates harmony with the toppings and cooking it firm means more chewing so that it combines with the thick-cut toppings.
- m One MICHELIN Star: High quality cooking, worth a stop!
Commitment to sustainable gastronomy
Initiatives
We use fish that cannot be sold on the market and would otherwise be thrown out and so contribute to a solution for the problem of limited marine resources.
