blog

The History of Yushoku

 

       yuushokushin 
 yuushokukyuu    

Traditionally in Japan, the people who understand the way and manners of the ceremonies and events held in the Imperial court were called “Yushoku Kojitsu”. Yushoku’s founder , Yoshitaro Ohara had held the position before he started his own business in 1933. He named his store “Yushoku” in reference to the name of the Imperial Household’s Daizenshoku (the office of the Palace Table).

Yushoku opened its first store in Tameike , then moved it to Akasakamitsuke after the War (WW2). “Akasaka Yushoku” has received continued support there.

top05
Since its foundation “Yushoku” has received support from the Imperial court banquet and celebrities of the time, and it changed the name into “Fukutuchi” in 1977. Then we restarted the store as “Yushoku” from April 2015.
To preserve our original taste, which has been beloved by customers, the same artisan(shokunin) from the former-Yushoku has continued making sushi by hand.
We hope you enjoy our creations.

 

2016-01-02 | Posted in blog, newsComments Closed 

 

The beginning of the Chakin Sushi

 

        

The beginning of the elegant looking Chakin Sushi , which had been produced as a refined taste,was happened one day in the Taisho era at Fushimi princely house.
People held a chakai(tea ceremony) there, and I (the founder, Yoshitarou  Ohara 小原義太郎) made something with the taste of “tea” extemporaneously.
The guests approved it and the miyadenka(the imperial highness)named it “chakin” since its colour and appearance was like a chakin (cloth used in the tea ceremony)

*quoted from the original brochure written when it was established.

   

茶巾寿司伏見(3個折)

 

2016-01-01 | Posted in blog, newsComments Closed 

 

The Secrets to Our Deliciousness

 

oisisa       
 sharikiri      

Shari (Sushi Rice)

It is said that the quality of Shari determines the sushi’s taste. To provide the same deliciousness through the years, Yushoku carefully selects the best rice and vinegars for each season.
We mix cooked rice and our very own vinegar evenly with artisan’s own hands to produce the best Shari.

     
 anago      

Broiled conger eels

The secret to our deliciousness is “our original Anago Kabayaki (Broiled Conger Eels with Sweet Soy Sauce)” We carefully select good quality fatty eels from nearby ocean around Tokyo Bay (Edomae), and mix them with the original sauce, which we have been using since our foundation. They are completed by artisan (shokunin) skills.

     
 shiitake      

Shiitake mushroom

We use Shiitake sent directly from Mr. Nagao in Tsushima, Nagano Prefecture.
Mr. Nagao grows rich and thick shiitake mushrooms by a traditional method on logs, and the country awarded him as many as 6 times for the quality of his rich and flavorful Shiitakes.

     
 goma      

Sesame

For customers to enjoy its roasted flavor, we carefully toast selected fresh sesame every morning.

     
 tamagokago      

We use eggs that contain more Lutein, which is good for your health.
They turn into clear yellow when they are boiled.
That color is necessary for the elegant appearances of Chakin sushi wrapped in an omelet.

     
 nori      

Seaweed

Our seaweed arrives directly from Mr. Suzuki in Awaji island.
Since he makes the laver by traditional method taking more times and processes, his laver is tenderer and has deeper flavor. 
Grilled ones are used for Chakin sushi and Fukuzui roll, while raw ones are used for Rikyu and Kaori.

     
 sakana1      

Fishes

Every morning, fresh fishes arrive from Tsukiji market.
Prepared fishes are cured with salt overnight to remove extra water, unwanted smell and bitterness. Then the next morning they are marinated with our original vinegar for completion. This process makes the fishes taste like delicious raw fishes.

     
 kani      

Crab

Did you know that Chakin Sushi contains powdered crab?
It is not marked ingredients , but it contributes to the pleasant taste of Chakin Sushi.
This powdered crab is made by poaching fresh raw crabmeat for 3 hours in order to flake them. During the process, the artisan (shokunin) is flaking the meat and reducing the water ensuring that it is not burnt.

     
2016-01-01 | Posted in blog, newsComments Closed