Sushi Salon is known for employing the services of a famous fish broker and using a technique called shinkei jime to kill and preserve fish.
Sushi Salon is known for employing the services of a famous fish broker, Hiroki Hasegawa, who hand-selects and ships fish directly from Japan. The fish are slaughtered using a method called. First they’re spiked in the brain to kill them instantly, then a wire is run through their spinal cords to delay rigor mortis and preserve freshness and flavor. Sushi Salon claims to be the only restaurant in the U.S. serving fish prepared via shinkei jime.
If sushi fanatics need more to get excited about, the operation also uses Wakayama prefecture soy sauce made with 300-year-old techniques like boiling soybeans over wood fire, and a “static-fermented” vinegar from a 130-year-old brewery in Kyoto. The Mercury News has reached out to Sushi Salon via email, and will provide updates as they arrive.
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