Our fishes are not the same with others!

Thank you for visiting Sushi to Sumi today!

Before you enjoy your meal, we would like you to know a little bit about the fish and rice we usually serve !!

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The fresh fish we (Goodvibes Intl Pte Ltd.) import from is truly special and cannot be found in the central markets of Toyosu, Osaka, Fukuoka, etc., where most suppliers buy their fish.

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The general fresh fish is taken by fishermen in various parts of Japan, purchased by middlemen at the markets there, shipped to the urban market (central market), purchased by the middlemen at the central market, and shipped to Singapore. The fish are handled as cold as possible, but because they are exposed to the air for longer periods of time and are not treated properly, they tend to lose their freshness, often smell bad when they arrive, and are often more expensive.

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On the other hand, our fresh fish is prepared by our fishermen and brokers immediately after catchinging and purchasing, with as less stress on the fish as possible, including nerve-removing (Shinkeijime), ultimate Tsumoto-style blood removal (Tsumotoshiki), washing in cold water, and chilling. The fish arrives in Singapore in a truly fresh state and is shipped with the utmost passion/care and skill by the fishmongers (fishermen and local wholesalers) so that the fish can be aging and enjoyed. When the fish arrives in Singapore, there is almost no smell. This is proof of the freshness of the fish! And we have eliminated two intermediaries for purchasing.

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Now, since we are here, let us introduce the Goodvibes Family (Partners) from around Japan!

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Miyazaki Mr. Tsumoto (inventor of the Tsumoto method of ultimate blood removal (Tsumotoshiki)

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Chiba/Choshi: Kenkayama Aminaka Akira Shoten (nerve-removing/Tsumotoshiki)

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Yamaguchi/Shimonoseki: Uohana (nerve-removing, washed in water)
 

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Hokkaido/Nemuro Maruyu Suzuki Shoten (Nerve-removing / Tsumotoshiki)

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Yoriki Suisan, Sukumo, Kochi (Nerve-removing and washing in cold water)
 

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Sea urchin (Uni) is purchased directly from Marukyo Suisan in Tomakomai, Hokkaido.

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Fujiya Wasabi Farm: Japanese Royal family wanted wasabi from Azumino, Nagano

*Fresh wasabi is expensive and will be served only for dinner.

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As you can see, Sushi to Sumi's sushi is made in front of you by skilled chefs using special ingredients and rice that is more special than that found in most sushi restaurants in Japan.

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Experience the perfection of our sushi rice, crafted from a blend of two rice varieties. One of the two types of rice is sticky and flavorful. The other is rice, which has a low water content. These make the ideal sushi rice texture and deliciousness.

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Enhanced with red vinegar using traditional methods, our sushi rice boasts a harmonious blend of umami, tastiness, and mellowness. 
Made using only vinegar and salt in a EDOMAE style, our sushi rice guarantees an authentic and delicious dining experience.

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And since it does not use sugar, which is often used in sushi rice, it is also healthy!

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Please enjoy Sushi to Sumi to your heart's content, even though your time is limited !!

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Best fish ever?

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Goodvibes Intl Pte Ltd
CEO Araya Yuichiro
*Photo (Araya)

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ネタとシャリで勝負！

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本日は鮨と炭にご来店いただき、ありがとうございます！

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お食事を楽しまれる前に是非、私達が普段から扱っている魚とシャリの拘りについてお見知りおき下さい!!

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私達Goodvibes Intl Pte Ltdが日本の産地から直接輸入している鮮魚は、一般的なサプライヤーが買付している、豊洲、大阪、福岡などの【中央市場】では中々買えない、本当に特別な物です。

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一般的な鮮魚は、日本各地で漁師が魚を取り、そこの市場で仲買人が買付け、都会の市場（中央市場）に出荷し、中央市場の仲買人が仕入れ、シンガポールに発送されてきます。魚は出来るだけ冷やされて取り扱われますが、外気に触れる時間も長く、手当も充分にされていないため鮮度が落ちやすく到着したとき臭いがすることが多いです。

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一方、私達の鮮魚は漁師や仲買人が水揚げ、仕入れした直後に、魚のストレスが出来るだけ無い状態で、神経〆、津本式究極の血抜き、水洗い、冷やし込みなどの仕立てを私達のためだけに行い、シンガポールに到着時は本当に鮮度良い状態で届き、更に魚の熟成も楽しめるよう、鮮魚仕立人（漁師や地方仲卸）が技と思いを込めて出荷してくれています。シンガポールに着いた時、匂いはほとんどありません。鮮度が良い証ですね！

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では、せっかくなので日本各地のGoodvibes Family(出荷元)を紹介させていただきます！（写真は英文欄を御覧ください）

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宮崎 津本さん（津本式究極の血抜き考案者！）

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千葉/銚子 喧嘩山網中晃商店（神経〆/津本式究極の血抜き)

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山口/下関　うお華（神経〆、水洗い）

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北海道/根室　マルユ鈴木商店　（神経〆/津本式究極の血抜き）

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高知/宿毛　与力水産（神経〆/水洗い）

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ウニは北海道苫小牧の丸恭水産からその時の一番良い物を直接仕入れております。

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わさびは皇室御用達、藤屋わさび園の安曇野わさびを使用。（生本わさびは高級なためディナーのみ）

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そして、鮨と炭、拘りのシャリ！
上質な2種類の米をブレンドして炊いた鮨飯、一種はモチモチで味わい深い米、もう一種は水分量の少ない口解けの良いお米です。これらが理想的な酢飯の食感と美味しさを創り出します。
お酢は伝統的な製法で製造されている赤酢で、旨味、美味しさ、まろやかさの調和が自慢です。この赤酢と沖縄久米島の海洋深層水塩のみを使用して作られた江戸前スタイルの鮨飯は、魚本来の旨味と味を一層引き立たせてくれます。そして、鮨飯でよく使用される砂糖は使っていないため、健康的でもあります！

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このように、鮨と炭のお鮨は、日本の一般的な寿司店よりも特別なネタと拘りのシャリを使い、熟練した職人の手で、あなたの目の前で握られていきます。

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立ち食い故、限られた短い時間ではございますが、是非、鮨と炭を心ゆくまでお楽しみ下さいませ!!

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Goodvibes Intl Pte Ltd
CEO 新谷　優一郎

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