Sushi Yi settled in Nanjing in 2016. The head office of Sushi Ichi is in Shanghai, and at the beginning of its opening, it had a one-year cooperation with Tokyo Ginza Sushi Ichi. Later, the Japanese side withdrew, and the domestic Sushi Yiyi applied for trademark protection and continued to use the original trademark. Although it has always borne the name of "cottage", the criteria for judging the quality of a Japanese food are, first, whether the seafood ingredients are fresh and scarce, second, how good the cooking level is, and third, the environment, utensils, service and other factors, which will affect the dining experience of diners.
Sushi has branches in many cities in China, and each store has different areas and settings. The Nanjing store, as a branch of Sushi Yi's family out of Shanghai, is located in the Renaissance Huatai Hotel. The front of the door is not conspicuous, but the interior is set up with two panels and three private rooms, and the decoration color follows the simplicity of the original wood color, soft and comfortable. The different tables are arranged to allow some customers to watch the cooking process, and also take into account the intimate gathering of customers.
The ingredients of Sushi Ichi are the same as those of Ting Cicada, and there are also many rare and delicious goods. Fresh seafood ingredients are placed in wooden boxes to keep the ingredients fresh and prevent them from spoiling. From tuna to yellowtail and arctic shellfish, they are used as sashimi and sushi to retain their umami and texture. For example, in autumn and winter, there is more emphasis on warm elements, from rich corn soup to mellow miso soup, while in spring and summer, it is mainly cool, and there is no shortage of snacks and desserts with Japanese elements.
In terms of culinary professionalism, Sushi maintains the standard it deserves. The chef is a Japanese chef with nearly 20 years of experience in the culinary industry, and whether it is the rise and fall of the knife when making sashimi, or the posture and strength when kneading sushi, it reflects the professionalism of a Itamae chef. All sashimi or sushi is freshly made, with clear lines and the best taste of the ingredients from preparation to serving. Sushi is also above the level of many Japanese restaurants, and the sushi rice grains are clear and not scattered, and the gram is accurate. The chef will put the freshly ground wasabi directly on top of the kneaded sushi rice, and then brush a little soy sauce directly on the fresh food to enhance the flavor, which seems to be a simple step, but can ensure that diners can eat it directly when tasting it, the sweetness of seafood, the saltiness of soy sauce, the spice of wasabi and the acidity of rice are combined to present the best taste of sushi.
If you don't want to stay away from the noise of the city or have too much obsession with the garden-like environment, you can enjoy the flavor of Japanese food by choosing Sushiichi. In a Japanese restaurant like Sushi Ichi, choosing the position in front of the board is a great way to see the chef making the Japanese food, and the chef can also understand the customer's individual needs in terms of taste in the process of communicating with customers. Sushiichi's chef is Japanese, so there are not many barriers to communication in Chinese, and the waiter will introduce each dish to customers. If you want to have a more intimate environment, you can also choose to dine in a private room.
Sushi one needs to make a reservation at least one day in advance to confirm the time and number of people eating. Temporary travel is likely to encounter the situation that the ingredients are not prepared in place or you need to wait for a seat.
