The origins of sushi trace to Japan over a thousand years ago as method of preserving fish in boiled rice. Heavy stones were used to press raw, cleaned fish between layers of boiled rice and salt which preserved the delicate fish through lactic acid fermentation. After aging periods of several weeks, the stones were replaced by a lighter cover and aging continued for a few months. Before eating, the rice was cleaned from the sour flavored fish.

During the fifteenth century preservation techniques reduced the fermentation period of sushi to one or two weeks, which allowed the rice to be edible along with the fish. Sushi without fermentation appeared during the span of time from the 1600s to the mid 1800s.

At the end the eighteenth century sushi was coupled with sashimi for a hand-rolled type, known as nigiri-sushi. Other types of hand-rolled sushi began to appear such as norimaki, which combines vinegar-flavored rice and seasoned boiled vegetables rolled in paper-thin layers. It was at this time that sushi restaurants began to grow in popularity. These restaurants offered seasonings and different optional toppings to suit the various tastes. These restaurants changed the nature of sushi from its original form as a preserved food to the culinary art form we know today.

Japanese culture holds nature in high regard and this respect is frequently reflected in the presentation of their foods. The style and design of plates are drawn from simple elements of nature such as ponds, a lily pad, or a moving fish. Pieces of the fish are cut and placed on each plate to emphasize their natural shape and evoke the form of the live fish as it quietly glides through the water.

Although there are many types of sushi but the two that are most familiar are nigiri and maki.

Nigiri
Nigiri sushi always comes in pairs and consists of a piece of fish on a ball of rice. The fish can be raw (sahimi), such as tuna (maguro) or the salmon (sake—not the drink), or cooked, such as eel (unagi), shrimp (ebi) or crab (kani). Sometimes eggs wrapped in seaweed are placed on top instead of fish.

Maki
Maki sushi is the familiar rolls of rice, vegetables and fish wrapped in seaweed and sliced into six to eight pieces. Typically maki sushi contains less raw fish.

Although everyone is free to enjoy sushi in any manner most comfortable, there are a few guidelines that will enhance the enjoyment of this delicate cuisine.

Chopsticks
Generally used to eat maki sushi however nigiri sushi is intended to be eaten with the fingers.

Soy Sauce
Use to enhance not overwhelm the flavor of sushi. Rice will easily absorb soy sauce so it is preferable to dip the fish side of the sushi in briefly.

Wasabi
This Japanese "horseradish" is usually served in the form of a paste because the root, which is only grown in Japan, is very rare. Because we strive to offer the most authentic sushi experience, we do offer the actual root with select dishes.
Wasabi can be mixed with soy sauce or dabbed onto the end of chopsticks before picking up the sushi. Whatever the method remember that balance is important and wasabi should never mask the flavor of the fish.

Pickled Ginger (Gari)
Traditionally, pickled ginger is used to cleanse the palette in between bites or after a particularly strong dose of wasabi. Often the pickled ginger is eaten with a piece of sushi. Although this tends to overpower the flavor of the fish, it is the enjoyment of the food that is most important.