Behind the Rolls: A Peek Inside Himizu’s Culinary Craftsmanship
While guests often marvel at the vibrant flavors and stunning presentations at Himizu, the real magic happens behind the scenes. In our open kitchen, sushi is more than just food—it’s a form of art that combines traditional techniques with modern creativity.
The Philosophy: Every Detail Matters
Chef Abe leads with a philosophy grounded in respect—for the ingredients, for technique, and for the guest. That’s why we hand-select the freshest fish, including salmon belly, bluefin tuna, and colossal prawns, and pair them with precision-cut vegetables, house-made sauces, and unique garnishes like wasabi butter and crispy garlic flakes.
The Process: Precision, Passion, Presentation
From the exact temperature of our rice to the timing of our grilling stations, every second in the kitchen matters. Our team of chefs is trained to execute with speed and grace, ensuring that your AYCE experience feels like a curated tasting menu. Dishes like Toro Puri, Butter Lobster, and Grilled Oysters are prepared à la minute, so you enjoy them at their peak.
More Than Sushi: A Symphony of Techniques
Sushi might be the star, but we’re just as proud of our cooked selections. A5 Wagyu, Kobe Beef Tongue, and other grilled options are prepared over open flame or seared to lock in flavor. It’s a balance of fire and finesse that brings the best of Japanese cuisine to your table.
A Chef-Driven All-You-Can-Eat Experience
Unlike typical AYCE spots, Himizu is chef-driven from start to finish. That means evolving seasonal selections, beautiful plating, and ingredients you won’t find elsewhere on an unlimited menu—including uni and caviar.
