Sushi gifts

All of our sushi for take-out are prepared as thoughtful masterpieces assuming that they will be given away as presents.
To ensure that our sushi gives joy to both the giver and the receiver, we put our heart into not only the taste and presentation of the sushi but also the smallest details such as the wrapping paper made by woodblock print depicting the seasons and scenery. Upon your request, we can provide an assortment of different products, according to your preference. Our products may also be bought online, as well as at the shops.

Saba Sugata-zushi (Whole mackerel sushi)

Our specialty, Saba Sugata-zushi, is made from the fatty flesh of quality chub mackerel from the seas around Japan, Goshumai (Goshu rice) from Shiga prefecture, and quality giant kelp from Hokkaido, and to preserve its taste, the sushi is wrapped in a bamboo sheath.
The sushi also demonstrates a playful spirit, as the cross-section of the sliced sushi is made to look like a “hare,” in honor of the founder, by taking one Chinese character “U (meaning ‘hare’) from his name “Uhe.” The flavor of the sushi changes from the time it is first prepared. Therefore, we recommend enjoying the sushi after a certain amount of time has passed and the sushi has reached the flavor that you prefer. (Photo shows 2 servings)

1 stick (Serves 2) / ¥4,860 (tax included)
1 serving (6 pieces) / ¥2,430 (tax included)

A guide to when to enjoy the sushi

The flavor of Sugata-zushi (whole-fish sushi) nurtured by time

The Sugata-zushi of “Izuu” changes flavor over time, as the umami of the kelp is transferred to the sushi, and the flavors of the kelp, fish, and rice are blended. Unlike Edomae-zushi (Tokyo-style sushi), where freshness is everything, the appeal of Kyoto Sugata-zushi lies in containing and dressing the freshness so that the trinity of flavors, helped by time, becomes concentrated. By enjoying the sushi on several occasions, you will be able to find your preferred level of curing. If you plan to travel distances with the sushi, please let us know, we will prepare the sushi according to when you plan to eat it.

【Sushi immediately after preparation】

The fish and rice will both still be tender, and you will be able to enjoy the distinct characteristics of the ingredients and a light aftertaste. Please enjoy the natural umami of the fish and the light fragrance of the kelp.
(Available at the Main Store and at demonstration sale sites)

【Sushi after 5 to 8 hours】

The umami of the kelp has transferred to the sushi and all the flavors have blended, and the sushi is beginning to take on the flavors of “early-ripened sushi (in the early stage of fermentation).” At this stage, the flesh of the fish has firmed due to the effects of the vinegar, and you will be able to enjoy some bite in the texture.

【Sushi after 12 hours to the following day】

Both the fish and rice have taken on a pleasing texture. Fat filled with the umami of the fish will have risen to the surface and you will be able to enjoy the unique flavors of “early-ripened sushi.” (Available in this condition, when our sushi is purchased outside of Kyoto, other than at demonstration sale sites, and when purchased from our online shop)

How to serve the sushi

  • Whole Sugata-zushi is not sliced in order to preserve its flavor. When serving, slice only the amount needed from each end into pieces about 2cm in thickness.
  • You will be able to enjoy a harmony of flavors by savoring the fatty dark flesh alternately with the light-tasting white flesh.
  • If the sushi has hardened, a good way to enjoy it is by warming it up on an electric hot plate until both sides have turned golden brown.

How to keep the sushi

  • Sugata-zushi is fermented sushi that keeps well. Therefore, it is best kept at room temperature (18 to 23 degrees Celsius).
  • If the rice has gotten cold, please bring it back to room temperature before serving. Please consume quickly after opening.

Sugata-zushi (Whole-fish sushi)

  • Kodai Suzume-zushi
    (Small sea bream sushi stuffed in an opened fish)

  • Tai-zushi
    (Sea bream sushi)

  • Amadai Sugata-zushi
    (Whole tilefish sushi)

  • Mi-saba-zushi
    (Mackerel sushi made from white flesh)

  • Hamo Sugata-zushi(Summer season only)
    (Whole pike conger sushi)

  • Yakianago-zushi
    (Roasted conger eel sushi)

Maki-zushi (Sushi roll)

  • Futomaki-zushi
    (Thick sushi roll)

  • Komaki-zushi
    (Thin sushi roll)

Orizume (Sushi in wooden boxes)

  • Kyo Chirashi-zushi
    (Kyoto ‘scattered’ sushi)

  • Odaidokoro-zushi
    (Kitchen sushi)

  • Yajikita-zushi

  • Mushi-zushi (Steamed sushi) Seiro (Steamer)
    (Winter season only)

  • Mushi-zushi (Steamed sushi)
    (Winter season only)

  • Assorted Kyo-zushi
    (Assorted Kyoto-style sushi)

  • Omatsuri-zushi(Summer season only)
    (Festival sushi)

*Sushi in wooden boxes come in serving sizes of one to five persons. Upon your request, we can provide an assortment of different products, according to your preference. Therefore, please free to contact us.
* We also have “Noshi” (Japanese gift ornaments) at your disposal.