The Secret Behind Yuzu Omakase’s Signature Shari: The Precious Kurobe Koshihikari Rice

In a piece of Sushi, the rice (Shari) determines 60–70% of its overall quality. Yuzu Omakase selects top-tier Kurobe Koshihikari rice from Toyama Prefecture.

Why Does Shari Rice Determine 70% of a Sushi’s Quality?

Connoisseurs often focus on fresh fish, but Master Chefs evaluate culinary mastery through the Shari rice. A great piece of Nigiri requires rice with just enough cohesion to hold its shape around the fish, yet airy enough to gently yield on the palate. To achieve this standard, Yuzu Omakase exclusively uses premium Kurobe Koshihikari rice imported directly from Toyama Prefecture, Japan.

This rice thrives in the alluvial fan of the Kurobe River, nourished entirely by pure snowmelt flowing from the Northern Japan Alps. Thanks to traditional soil enrichment techniques and the region's significant day-night temperature variations, the rice grains accumulate exceptional starch density. In fact, up to 96.9% of the harvest in Kurobe achieves Grade 1 certification, ensuring superior and consistent quality.

Preservation and Serving Secrets at the Ideal 30–37°C Temperature

Kurobe Koshihikari rice boasts glossy, sticky grains that retain their natural sweetness even as the temperature cools—a critical trait since sushi is never served hot. The subtly sweet rice serves as a refined foundation, highlighting the rich umami of fresh seafood.

To preserve the rice's integrity, Yuzu Omakase stores the grains in a cool, dry environment away from light and heat sources. Once cooked, the Shari is kept in traditional wooden Ohitsu tubs, covered with a damp cloth, and maintained precisely at human body temperature (30–37°C). The kitchen never refrigerates the rice to prevent starch degradation and mixes it in small batches to ensure every piece of sushi is served in peak condition.