Craft meets indulgence in this refined composition. The subtle sweetness of hairy crab meets the briny depth of uni, crowned with the unmistakable luxury of caviar. A touch of Japanese white vinegar jelly introduces a precise tang, effortlessly balancing the richness.

Every piece of sushi at NIWA is a study in balance and precision. Made with Aka Shari, a rare red vinegar rice blend, it carries a gentle acidity that complements the fish without overpowering it. This meticulous blend of Uonuma-shi and Nishiki rice ensures the ideal texture, firm yet yielding, allowing its purity to shine through.

A dish of contrasts, where monkfish liver, often called the foie gras of the sea, melts on the palate with its rich, iodised sweetness. This creaminess is met with the crisp, airy bite of a thin wafer, creating a textural interplay that lingers long after the last bite.

An ode to umami. Tender abalone, slow-cooked to its most delicate form, is bathed in a velvety abalone liver sauce that deepens its oceanic essence. Each bite carries the soul of the sea, a quiet yet profound expression of the mastery of balance and flavour.