It is often said that Japanese cuisine is not for eating, but for looking at.
Anyone who sees that freshly cooked, pure white rice, how it lets warm steam rise from under the quickly lifted lid, how it lies piled up in the black container and how each individual grain shines like a pearl, will, if he is a Japanese, really feel the awe of the rice.
Report from the first sushi course in SUSHIYA sansaro
For many years we have been asked time and again if we could offer sushi classes in our restaurant sansaro. Now it is