Seafood largely comes from the Amakusa islands off Kyushu’s west coast, because that’s where the chef is from. For the same reason, salt, soy sauce and local sake are sourced from Kumamoto. The providence of sea and land are all used in natural ways. To ensure compatibility between rice and topping, rice is matched with red or rice vinegar as appropriate. Depending on its nature, rice from different regions may be cooked separately, then combined and vinegared. Strictly speaking, this reminds us that sushi is simply a way of eating rice.