{"id":145349,"date":"2025-07-25T10:00:13","date_gmt":"2025-07-25T01:00:13","guid":{"rendered":"https:\/\/treasures-japan.com\/?p=145349"},"modified":"2026-07-29T09:56:01","modified_gmt":"2026-07-29T00:56:01","slug":"miyagi-means-sushi-a-vision-shared-by-a-master-fishmonger-and-a-sushi-artisan","status":"publish","type":"post","link":"https:\/\/treasures-japan.com\/en\/miyagi-means-sushi-a-vision-shared-by-a-master-fishmonger-and-a-sushi-artisan\/","title":{"rendered":"\u201cMiyagi Means Sushi\u201d: A Vision Shared by a Master Fishmonger and a Sushi Artisan"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;2&#8243; top_padding=&#8221;5&#8243; bottom_padding=&#8221;5&#8243; back_color=&#8221;color-xsdn&#8221; back_image=&#8221;145338&#8243; back_image_auto=&#8221;yes&#8221; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; enable_bottom_divider=&#8221;default&#8221; bottom_divider=&#8221;gradient&#8221; shape_bottom_h_use_pixel=&#8221;true&#8221; shape_bottom_height_percent=&#8221;100&#8243; shape_bottom_color=&#8221;color-jevc&#8221; shape_bottom_opacity=&#8221;30&#8243; shape_bottom_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;197846&#8243; back_color_type=&#8221;uncode-palette&#8221; shape_bottom_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; align_horizontal=&#8221;align_center&#8221; gutter_size=&#8221;2&#8243; style=&#8221;dark&#8221; font_family=&#8221;font-165032&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; parallax_intensity=&#8221;4&#8243; parallax_centered=&#8221;yes&#8221; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;105771&#8243;][vc_custom_heading auto_text=&#8221;yes&#8221; heading_semantic=&#8221;h1&#8243; text_font=&#8221;font-557908&#8243; text_size=&#8221;custom&#8221; uncode_shortcode_id=&#8221;151954&#8243; heading_custom_size=&#8221;32&#8243;][\/vc_custom_heading][vc_custom_heading text_font=&#8221;font-557908&#8243; uncode_shortcode_id=&#8221;611056&#8243;]\u2013 Ishinomaki &amp; Sendai, Miyagi Prefecture \u2013[\/vc_custom_heading][vc_empty_space][vc_row_inner limit_content=&#8221;&#8221;][vc_column_inner column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;right&#8221; align_horizontal=&#8221;align_right&#8221; gutter_size=&#8221;3&#8243; style=&#8221;dark&#8221; font_family=&#8221;font-557908&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;119624&#8243;][uncode_info_box items=&#8221;Categories|do_not_display_prefix,Date&#8221; text_size=&#8221;h4&#8243; separator=&#8221;bullet&#8221;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/1&#8243;][uncode_block id=&#8221;141824&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;104821&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;145328&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;153245&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;197882&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1744357870113{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;654638&#8243;]There is a group of passionate individuals determined to make the phrase \u201cMiyagi Means Sushi\u201d a reality. Drawing inspiration from the legacy of the Sendai Domain, they are championing a style they proudly call \u201cDate-mae\u201d sushi\u2014a bold regional take on the renowned Edo-mae style\u2014Tokyo-born sushi developed along the bayfront (mae, \u201cin front of Edo\u201d), known for techniques that enhance natural flavor.<br \/>\nLet us begin by introducing the man behind this movement.<br \/>\nKei Omori, born in 1977, is the president of Daisui Co., Ltd., a fresh fish wholesaler based in Ishinomaki City. In the seafood world, he is revered as a maestro of modern fish logistics, known for \u201cOmori-style distribution,\u201d which involves a technique called shinkeijime\u2014a precise, humane method of fish preparation. This process involves swiftly inserting a wire into the fish&#8217;s spinal cord immediately after harvest, delaying rigor mortis and preserving peak umami and texture for longer periods. The result is seafood of astonishing freshness and clarity, worthy of the finest tables in Japan.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;925081&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;152051&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;798469&#8243;]At 5:30 in the morning, Mr. Omori appears at the Ishinomaki Fishing Port (Ishinomaki City Marine Product Wholesale Market), a trusted buyer and a familiar face. His commanding presence and sizable purchases command respect among fellow traders.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-514120853&#8243; type=&#8221;css_grid&#8221; medias=&#8221;145320,145324&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;four-three&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;154685&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;184691&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;183384&#8243; column_width_pixel=&#8221;450&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;582167&#8243;]Later, he heads to another port\u2014a more modest one. This is Ayukawa Fishing Port, located in the Ayukawahama area of Ishinomaki.<br \/>\n\u201cThis market was on the brink of closure nearly ten years ago due to a lack of buyers,\u201d Omori recalls. \u201cI pleaded with the head of the fishing cooperative at the time: \u2018Even if there&#8217;s just one fish, I\u2019ll come pick it up\u2014just please don\u2019t shut it down.\u2019 Thanks to that conversation, it continues to this day. Today, I buy every single fish landed here.\u201d<br \/>\nWhat draws him to this particular port?<br \/>\n\u201cAyukawa is blessed with marbled and spotted halibut of extraordinary quality, caught off the rugged shores of the Oshika Peninsula. Unlike large markets that store live fish in sterilized seawater, here we use natural seawater drawn from wells near the coast\u2014creating a gentle, stress-free environment for the catch. It\u2019s ecologically responsible, and close to nature in every sense.\u201d<br \/>\nThat morning, his father\u2014Haruo Omori, born in 1948 and the company\u2019s founder\u2014also made an appearance. Still active and occasionally driving delivery trucks, he remains hands-on. [\/vc_column_text][vc_gallery el_id=&#8221;gallery-5141208537&#8243; type=&#8221;css_grid&#8221; medias=&#8221;145321,145327&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;one-one&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;429207&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;145329&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;489038&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243; back_size=&#8221;contain&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;928575&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;145325&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;812443&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;197882&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1744357870113{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;161003&#8243;]Though today he is renowned across Japan\u2019s seafood circles, Omori\u2019s path has been anything but easy. After graduating high school, he spent three years working at a wholesale market in Sendai but eventually resigned. He did not join his father\u2019s company until nearly the age of thirty.<br \/>\n\u201cAt that time, I treated the job with the mindset of a typical office worker\u2014punching in and out at set times,\u201d he reflects.<br \/>\nThen came March 11, 2011. The day that would change everything.<br \/>\n\u201cWhen the Great East Japan Earthquake struck, both our market and our company were swept away by the tsunami. I found myself in an evacuation shelter. Many fishermen who had lost their boats had also taken refuge there. Over shared drinks, we spoke late into the night\u2014about what we had lost, and what might come next. In those raw, uncertain hours, I was struck anew by the profound importance of food, not just as sustenance, but as the very fabric of community.<br \/>\nThat experience made me realize\u2014I wanted to protect the lives of local fishermen and the future of my own company by raising the value of fish. I chose to face seafood with genuine seriousness. I began studying how to handle and prepare fish\u2014including shinkeijime, the nerve-stunning technique\u2014and to better understand the intricacies of distribution. That was my true restart.\u201d[\/vc_column_text][vc_single_image media=&#8221;145326&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;168170&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;635178&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;152051&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;196306&#8243;]As his business flourished, one concern remained: even the finest fish he carefully selected and prepared often ended up being shipped to Toyosu Market in Tokyo, the world\u2019s largest and most renowned seafood market.<br \/>\n\u201cRather than fetch high prices in Toyosu, I believe it\u2019s far more valuable to have that fish prepared and served locally\u2014so that visitors come to Miyagi to eat it. But until recently, we lacked chefs with the skill and vision to make that happen.\u201d<br \/>\nThen, word reached Omori that a young sushi chef\u2014trained at the acclaimed \u201cMitani\u201d restaurant in Yotsuya, Tokyo\u2014had returned to Sendai and opened his own place.<br \/>\nTheir fateful meeting occurred in February 2025. Omori boldly said, \u201cCome visit me\u2014I promise your sushi will taste even better.\u201d Not long after, the young chef made the trip to Ishinomaki.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;173036&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;152051&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;129241&#8243;]That chef is Takayuki Iwai, who opened Sushi Iwaki in Aoba Ward, Sendai City, in December 2024.<br \/>\nBorn in 1992 in Sendai, Iwai comes from a family steeped in culinary tradition: his father, grandfather, uncle, and cousin are all sushi chefs. Even his cousin\u2019s child is now training to become one, and his grandmother once ran a Japanese restaurant. From an early age, he was truly immersed in an environment shaped by sushi and traditional Japanese cuisine. By the time he was in kindergarten, he had already declared that he would one day become a sushi chef himself.[\/vc_column_text][vc_gallery el_id=&#8221;gallery-5141208533&#8243; type=&#8221;css_grid&#8221; medias=&#8221;145335,145330&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;four-three&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;123043&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;113489&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;145334&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;172874&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;172616&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1744357878329{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;184258&#8243;]Mitani, the renowned sushi house in Yotsuya, is so sought-after that reservations are filled years in advance. How did Iwai secure a coveted apprenticeship?<br \/>\nWhile studying Japanese cuisine at \u00c9cole Tsuji Tokyo, based in Kunitachi City, Iwai assisted at his family\u2019s sushi restaurant and looked for opportunities to train under a true master. He called Mitani directly, and when he arrived for the interview, he had shaved his head to show his seriousness\u2014a common practice among sushi chefs, symbolizing dedication and respect for the profession.<br \/>\n\u201cMy master asked, \u2018What will you do if I still don\u2019t hire you after you\u2019ve shaved your head?\u2019 He was actually planning to turn me down, but I guess he changed his mind mid-interview,\u201d Iwai laughs.<br \/>\nIt was on March 18, 2011\u2014just one week after the Great East Japan Earthquake\u2014that Iwai began his apprenticeship at Mitani. The timing would mark a profound turning point in his life.[\/vc_column_text][vc_single_image media=&#8221;145332&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; uncode_shortcode_id=&#8221;955131&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;207213&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;152051&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;128926&#8243;]Under the meticulous eye of Mitani\u2019s master\u2014renowned for his uncompromising pursuit of how best to draw out the essence of each ingredient\u2014what did Iwai come to learn?<br \/>\n\u201cFirst and foremost, how to respect people. The way you speak, your attitude\u2014it\u2019s all part of being a good human. As for technique, the master always said: \u2018If you keep doing it, the skill will come.\u2019\u201d<br \/>\nIwai spent 13 years training under his master\u2014six and a half years at Mitani Yotsuya, and another six and a half as the second-in-command at Kioicho Mitani. During that time, he accompanied his master\u2014first to Tsukiji Market, and later to Toyosu after the relocation\u2014learning every facet of sushi. During that time, he also met the woman who would become both his life partner and the okami (proprietress) of his future restaurant, before eventually returning home to Miyagi.<br \/>\nUpon opening Sushi Iwaki, he focused on crafting sushi that reflects both his identity and the essence of Miyagi. He uses local Tsuyahime rice seasoned with rice vinegar, natural salt, cane sugar, and junmai sake, a pure rice wine with no added alcohol\u2014adjusting the rice for each fish topping.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;179357&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;205019&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;184779&#8243;]How did he feel when he first visited Omori?<br \/>\n\u201cWhen I saw Omori-san\u2019s fish, I was blown away\u2014this world actually exists? What\u2019s amazing about Miyagi is that fish caught in the morning arrive at the restaurant by evening and are served that night. It\u2019s exhilarating, and I catch myself grinning while filleting fish alone.\u201d[\/vc_column_text][vc_gallery el_id=&#8221;gallery-5141208534&#8243; type=&#8221;css_grid&#8221; medias=&#8221;145322,145336&#8243; explode_albums=&#8221;yes&#8221; grid_items=&#8221;2&#8243; screen_lg_items=&#8221;3&#8243; screen_lg_breakpoint=&#8221;1000&#8243; screen_md_items=&#8221;2&#8243; screen_md_breakpoint=&#8221;600&#8243; screen_sm_items=&#8221;1&#8243; screen_sm_breakpoint=&#8221;480&#8243; gutter_size=&#8221;3&#8243; css_grid_v_align=&#8221;middle&#8221; css_grid_equal_height=&#8221;yes&#8221; media_items=&#8221;media|lightbox|original&#8221; single_text=&#8221;under&#8221; css_grid_images_size=&#8221;four-three&#8221; single_style=&#8221;dark&#8221; single_overlay_opacity=&#8221;50&#8243; single_v_position=&#8221;bottom&#8221; single_padding=&#8221;2&#8243; uncode_shortcode_id=&#8221;197254&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;173033&#8243;]Omori explains:<br \/>\n\u201cShinkeijime is used to delay rigor mortis and preserve the umami of the fish,\u201d Omori explains. \u201cWhen shipping to Toyosu, the timing works out so the fish arrives the next day in ideal condition. But within Miyagi, it reaches the chef the very same day\u2014which means they have far more freedom\u2014and the opportunity\u2014to bring out its potential through their full creativity. Whenever I truly want a particular chef to work with a specific fish, I reach out. It\u2019s not unusual for me to send them something that would fetch 20,000 or even 30,000 yen in Toyosu, but I don\u2019t send it out of the prefecture. Today, there are chefs who understand\u2014and embrace\u2014that spirit I\u2019ve carried all along. We\u2019ve now formed the \u2018Date-mae Sushi Project\u2019 with five such chefs: three trained in top Tokyo restaurants, and two who honed their skills here in Miyagi. Five sushi restaurants of this caliber in one prefecture\u2014how incredible is that?\u201d[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;60&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; row_height_use_pixel=&#8221;&#8221; uncode_shortcode_id=&#8221;339074&#8243;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;0&#8243; back_color=&#8221;color-wayh&#8221; back_image=&#8221;145323&#8243; back_position=&#8221;center center&#8221; overlay_alpha=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;893371&#8243; back_color_type=&#8221;uncode-palette&#8221; mobile_height=&#8221;350&#8243;][\/vc_column][vc_column column_width_use_pixel=&#8221;yes&#8221; position_vertical=&#8221;middle&#8221; gutter_size=&#8221;3&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; zoom_width=&#8221;0&#8243; zoom_height=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;172616&#8243; column_width_pixel=&#8221;450&#8243; css=&#8221;.vc_custom_1744357878329{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}&#8221;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;150548&#8243;]The word that comes up repeatedly when speaking with both men is \u201cexcitement.\u201d<br \/>\nFor Omori, a lifelong fish enthusiast who\u2019s always wanted to be part of sushi\u2019s world.<br \/>\nFor Iwai, who has long believed in the power of words and declared from childhood that he would one day open his own sushi restaurant.<br \/>\nThat excitement\u2014rooted in deep respect, craft, and pride\u2014is sure to resonate across Japan and around the world.<br \/>\nSo come\u2014embark on your journey to the Sushi Capital of Miyagi![\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=&#8221;0&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;187161&#8243; back_color_type=&#8221;uncode-palette&#8221;][vc_column column_width_percent=&#8221;100&#8243; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/2&#8243; uncode_shortcode_id=&#8221;180614&#8243;][vc_column_text text_lead=&#8221;yes&#8221; uncode_shortcode_id=&#8221;168581&#8243;]Daisui Co., Ltd.<br \/>\n3-13-6 Sakana Machi, Ishinomaki City, Miyagi 986-0022<br \/>\nTel: 0225-25-4421<br \/>\nSushi Iwaki<br \/>\nReve Terrace Uesugi 101, 3-9-32 Uesugi, Aoba-ku, Sendai, Miyagi 980-0011<br \/>\nTel: 022-395-5200<br \/>\nWebsite: <a href=\"https:\/\/sendai-sushiiwaki.com\" target=\"_blank\" rel=\"noopener\">https:\/\/sendai-sushiiwaki.com<\/a>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row][vc_column column_width_percent=&#8221;100&#8243; position_horizontal=&#8221;left&#8221; align_horizontal=&#8221;align_right&#8221; gutter_size=&#8221;3&#8243; overlay_alpha=&#8221;50&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; width=&#8221;1\/1&#8243; uncode_shortcode_id=&#8221;949484&#8243;][vc_column_text uncode_shortcode_id=&#8221;322904&#8243;]Text \/ Shunji Miyagawa<br \/>\nPhotography \/ Masashi Okutani<br \/>\nTranslation\/ Yumiko Sushitani[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>There is a group of passionate individuals determined to make the phrase \u201cMiyagi Means Sushi\u201d a reality. Drawing inspiration from the legacy of the Sendai Domain, they are championing a style they proudly call \u201cDate-mae\u201d sushi\u2014a bold regional take on the renowned Edo-mae style\u2014Tokyo-born sushi developed along the bayfront (mae, \u201cin front of Edo\u201d), known for techniques that enhance natural flavor.<br \/>\nLet us begin by introducing the man behind this movement.<br \/>\nKei Omori, born in 1977, is the president of Daisui Co., Ltd., a fresh fish wholesaler based in Ishinomaki City. In the seafood world, he is revered as a maestro of modern fish logistics, known for \u201cOmori-style distribution,\u201d which involves a technique called shinkeijime\u2014a precise, humane method of fish preparation. This process involves swiftly inserting a wire into the fish&#8217;s spinal cord immediately after harvest, delaying rigor mortis and preserving peak umami and texture for longer periods. The result is seafood of astonishing freshness and clarity, worthy of the finest tables in Japan.<br \/>\nAt 5:30 in the morning, Mr. Omori appears at the Ishinomaki Fishing Port (Ishinomaki City Marine Product Wholesale Market), a trusted buyer and a familiar face. His commanding presence and sizable purchases command respect among fellow traders.<br \/>\nLater, he heads to another port\u2014a more modest one. This is Ayukawa Fishing Port, located in the Ayukawahama area of Ishinomaki.<br \/>\n\u201cThis market was on the brink of closure nearly ten years ago due to a lack of buyers,\u201d Omori recalls. \u201cI pleaded with the head of the fishing cooperative at the time: \u2018Even if there&#8217;s just one fish, I\u2019ll come pick it up\u2014just please don\u2019t shut it down.\u2019 Thanks to that conversation, it continues to this day. Today, I buy every single fish landed here.\u201d<\/p>\n","protected":false},"author":1,"featured_media":145337,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_GB","_original_post":"https:\/\/treasures-japan.com\/?p=145339","footnotes":""},"categories":[183,79,80],"tags":[143],"class_list":["post-145349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-food","category-restaurant","tag-04-en-miyagi","en-GB"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts\/145349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/comments?post=145349"}],"version-history":[{"count":4,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts\/145349\/revisions"}],"predecessor-version":[{"id":145361,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/posts\/145349\/revisions\/145361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/media\/145337"}],"wp:attachment":[{"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/media?parent=145349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/categories?post=145349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treasures-japan.com\/wp-json\/wp\/v2\/tags?post=145349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}