An exquisite piece of Nigiri depends not only on the fresh catch from the ocean, but up to 70% on the quality of the Shari rice cradling it beneath. At Yuzu Omakase Hanoi, our Master Chefs dedicate their passion to Kurobe Koshihikari—one of Japan’s most prestigious rice varieties.

A Masterpiece Nourished by Northern Alps Snowmelt

Kurobe Koshihikari rice thrives in the alluvial plain of the Kurobe River in Toyama Prefecture - where mineral-rich snowmelt streams down directly from the Northern Alps.Combined with nutrient-dense alluvial soil and significant day-night temperature fluctuations, each grain accumulates a delicate natural sweetness and a brilliant luster. In Kurobe, an impressive 96.9% of the harvest meets the rigorous Grade 1 rating standard. Currently, this precious rice is imported exclusively by Yuzu Omakase.

The Art of Caring for Rice at Body Temperature (30 - 37°C)

Discerning Omakase diners in the capital always seek absolute precision in every detail. To ensure the Shari grains remain tenderly cohesive yet instantly yield and airily dissolve on the palate, the preparation and preservation process at Yuzu Omakase Hanoi strictly adheres to three principles:

• Never Refrigerated: The rice is kept in a cool, dry environment to prevent hardening and loss of its natural aroma.

• Warmed in Ohitsu Wooden Tubs: Once seasoned with authentic vinegar, the cooked rice is draped with a clean, damp cloth and maintained precisely between 30 - 37°C (equivalent to human body temperature).

• Mixed Continuously in Small Batches: The rice is gently folded in small batches to preserve its silky texture and optimal moisture balance.

At Yuzu Omakase Hanoi, each portion of Shari rice is not merely a foundation that elevates the flavors of the ocean, but a symphony between Toyama's natural essence and the masterful hands of our Chefs. Book your table today to experience the true standard of Nigiri in the heart of the Capital.