Shigeyoshi uses his own recipe for washing, cooking, and seasoning the sushi rice and insists on cooking it himself to ensure consistency. He uses Japanese red vinegar, which is aged 3-5 years and considered the highest quality. Fish comes to the restaurant from Japan twice a week and Shigeyoshi uses seasonal ingredients including ones you’re unlikely to find elsewhere like umibudo, or grape sushi that resembles green caviar. The restaurant serves uni or sea urchin from three different places including Hokkaido. They also grate real wasabi, from both Japan and from Half Moon Bay.
A unique and visually stunning dish is the Chirashi Toku-jyo. It features 6 bowls with toro or fatty cuts of sake, hamachi, Hokkaido uni, squid, caviar and kampachi. New specials are added each week and sometimes highlight other luxurious ingredients including live lobster and King crab or foie gras served as nigiri sushi marinated with Saikyo or sweet white miso, and seared. Other unique specials include soups, both a clam soup and a soup with mochi made according to Shigeyoshi family recipes. The omokase or chef’s choice meal is $75 and 8 courses, and the dishes differ from night to night.