Sushi rice or vinegared rice (su-meshi or shari) is the first consideration for nigirizushi (literally, hand-formed sushi). And the most important point for shari is to keep its temperature around the human body temperature, otherwise the sushi will never satisfy the customer. Our practice is to cook the rice so that it is done about 30 minutes before we welcome customers, to meet their high expectations.

It takes about 60 minutes from starting to wash the rice until it is done (we only use cast iron gas rice cookers that cook the rice for sushi much better than an electric cooker). The vinegar mixture or dressing prepared for sushi is slowly poured over the cooked rice to blend with it. It is then cooled down to body temperature and placed in a covered wooden rice tub, which is in turn placed in a covered straw container to keep the temperature. The vinegar mixture is absorbed by the rice to make the hardness of each grain of rice perfect for sushi. Now the shari is done.

Jiro’s sushi rice or shari is prepared with a slight sourness for a better taste, and we increase the sourness in the height of summer. We use natural salt from salt evaporation pools containing much bittern (or nigari for culinary use in Japanese) to prepare our vinegar mixture for sushi.
Our shari with its mild taste and slight sourness, when topped with neta or sushi toppings, produces an outstanding balance, an exquisite combination of pure flavors between shari and neta, which is very important for sushi.Sukiyabashi Jiro’s Favorite Rice Vinegar is the original vinegar for sushi especially prepared by Jiro and still being used at Ginza Sukiyabashi Jiro.
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The flavor and taste of neta or sushi toppings, which are typically raw fish, greatly depend on the temperature at which each topping is kept before use. Some toppings must be kept slightly cool; others must be kept at room temperature or around human body temperature.About 20 different toppings are offered at Sukiyabashi Jiro. We very carefully control the temperature of these toppings until immediately before serving to ensure that each topping is served at the ideal temperature.

Address: Tsukamoto Sogyo Building, Basement 1st Floor, 2-15, Ginza 4-chome, Chuo-ku, Tokyo, Japan
Phone: 03-3535-3600 (+81-3-3535-3600 from abroad)