2016年6月28日火曜日






Kiku Sushi, owner Mr. Osamu Kikuta




Kiku Sushi is a newly opened sushi place in Kitasenju, Tokyo and has reasonable price for beautiful and fresh sushi pieces.



Please tell me your carrier background and the cue to open this store.


I am from Fukushima and worked for a real-estate rental company as a sales representative. There was a time I wanted to run own business. I also liked to eat sushi and had something special for it on intuition for a long time.



Then I came to Tokyo to study in the Sushi training school. I was there about five years. In days of old, a young man started his training at an individual small sushi restaurant and that was the ordinary route. In this way, it takes long time until the young man is allowed to make a piece of sushi or even prepare some fish. But at the training school, they teach from the basic and the students are able to start making sushi from the first level.

Of course, there is a significance meaning for receiving a hard training for a long time in an indivisual restaurant. On the other hand, there are many people quit training before becoming a sushi chef. Therefore, many of the individual sushi stores end up closing their business because of lacking heirs.



I met my master at the training school. He retired the school but kept teaching me at his store. Since he trained many students and examined taste for a long time, there were so much to learn. For example, he taught me how to use the different level of fire and cook eggs until it becomes brown or not. These examination of taste is not easy to continue unless you are a trainer at the culinary school. Therefore, he gave me a wide variety of knowledge and skills as if he revealed his 57 years of life.



Based on his knowledge and skill, we would like to continue examining new taste in our way. We are not the high-end restaurant, but we provide sushi with reasonable price and want our customers to come back again over and over.

It is possible to get the highest quality of fish if you pay a lot. But it is difficult for us to achieve that level since our sushi is not too expensive. But we try to use the excellent fish even though cost percentage is high.



We make our house blend soy sauce and use rice from Hokkaido.

We buy fresh wild fish but not farm-raised one and tuna fish are wild-caught ones called “hon-maguro.” Most of fish are bought from Tsukiji market where my master introduced me.







Your sushi restaurant has a beautiful structure based on the Japanese traditional construction frame using natural color of wood. Who mainly planned this?


I and my master designed this place together. Actually, he has a cancer and has a really hard time working as a sushi owner. But he put a lot of effort on this place and I sincerely appreciate for his cooperation. He supposed to be with me behind the sushi counter, but he is no longer able to make sushi.



What is particular about your sushi?


Our guests praise us for something cooked or grilled like steamed clams, sea eels, sweetened eggs. We do something different on the preparation process, and this courteous step would add more flavor on sushi. This technique is again from my master.

Compare to other sushi places, our vinegar might be a little saltier. After choosing rice bland and quantity of vinegar, rice mixed with vinegar did not match to the regular soy sauce. That is the reason we blend and make our original house soy sauce. The total balance of rice, vinegar, and soy sauce is important.





Sushi represents the most popular food in Japan. How do you understand the trend of modern sushi?


There are wide variety of sushi styles to match with the clients’ needs. This is how it is supposed to be. As the generation changes, some of the traditional sushi places maintain their old style. On the other hand, there are many chain sushi restaurants developing the new age sushi field. Each business should seek out their own style and concept.




Some of the people from the overseas have difficult time eating raw fish and unfamiliar fish. How do you recommend them to eat sushi?


Sometimes it might be too difficult for them to enjoy Japanese classical style sushi. I recommend them to start from familiar fish like salmon and tuna. We can serve sushi with using their ingredients to follow their cuisine culture.





What do you expect after three years?


I want to establish close relationship with all the local people so that they can come to visit us anytime. This is not a high-end sushi place but it is rather affordable price one. I want to do my best to be accepted by the local people around here.



I chose Kitasenju, Tokyo as for opening this place because of vibrant atmosphere and friendly people. It is also a town where locals and new people fuse together well. Our place is located right outside of the shopping promenade. It is peaceful and perfect location for sushi restaurant.

What kind of support would be helpful from this community?


I want to provide delicious sushi with our best service with all the stuff. It will be the place that many of the guests want to come back again. Hopefully, our reputation will spread around through word-of-mouth communication. This will be the greatest cooperation of the community.



I pay the special attention to the guests and enjoy conversation with them. It is not just a place to eat but to know something new each other based on the human relationship. This relationship will lead to the trust. We are all younger sushi chefs, so our atmosphere is very friendly.





What was the best sushi you have eaten before?


My master’s sushi in Yotsuya, Tokyo



Please come and stop by anytime regardless of our classic Japanese style entrance. Our price is reasonable but quality is still close to the high-end place. We look forward to meeting our new guests!!





0 件のコメント:

コメントを投稿