Our head sushi chef, Kazuo Morita, makes careful seasonal adjustments to the shari, or sushi rice. This is to adjust for the seasonal variations in one's ability to taste certain components. The result is a shari that always complements the tane, or sushi ingredient, no matter the season.
If our shari (sushi rice) appears a bit darker than what you are accustomed to, it is because we use red rice vinegar instead of the more commonly used white rice vinegar, specially selected for its broader palatte and more refined taste.
The name Kaito is composed of two kanji characters. Kai means ocean or sea, and To means person. So our name, Kaito, means "man of the sea".
Before our first customers arrive, our chefs carefully prep the fish using traditional means
Chef Morita apprenticed in Tokyo from a young age, training under two masters; his grand-master lived above the shop
Chef Morita's grand-master, though blind, could identify the maker of the sushi merely by touch alone
- Edo, the name for pre-1870 Tokyo, is the birthplace of nigiri (hand-formed) sushi.
- Sushi that is served in the style of Edo is known as Edomae sushi.
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