There is no ends the way of sushi...Maximize the whole life sacrifice. Ashino sushi rice brends two kinds of rice and using Mt Fuji water cooked by Hagama (iron kettle). All fishes comes not only from Toyosu market but also all the artisan called Shinkei Jimei Shi(神経締め師）. Each fish are cureld by work like Jukusei (aging), marinate, kobu Jime (sandwich in kelp) and so on. We focus on the temperature of fish and sushi rice. Our style is not just cut fresh fish and attached to sushi rice. Please get seasonal taste of your Omakase Edomae sushi experience in all the Counter seats.
 
Owner Chef Taku Ashino trained as a sushi chef in Tokyo for more than 10 years and was invited to be head sushi chef in Hide Yamamoto at Marina Bay Sands in 2013. He later opened his own sushi restaurant, Ashino at Chijmes in 2015.