One of Japan’s most sought-after sushi rice producers has teamed up with Sushi Room, delivering a tailor-made blend exclusive to the renowned restaurant. Its arrival is set to take Sushi Room’s offering to new heights – expect next-level nigiri that tells a story of craftsmanship and tradition.
Even folks with only cursory knowledge of food history will understand that rice is a fundamental building block of numerous cuisines and iconic dishes, from fragrant biryani and arroz con pollo to spanakorizo and nigiri.
But what you might not know is that not every grain is created equal.
Sasanishiki grain is considered the pinnacle of sushi rice – an in-demand ingredient coveted by top-tier restaurants across Japan and the globe. Boasting a lighter taste and mouthfeel, Sasanishiki rice is ideally suited to pair with the delicate flavours of Japanese cuisine, particularly sushi.
Among Japan’s myriad of rice producers, Sumidaya is hailed as one of the country’s best. Revered for its traditional philosophy, commitment to sourcing only the finest rice and use of low-impact milling methods, Sumidaya’s Sasanishiki-based blends perfectly balance flavour, aroma and texture, making its rice a hot commodity.
Sumidaya is extremely selective when it comes to restaurant partnerships, with fourth-generation rice master Shinichi Katayama electing to work with only a handful of venues. Sushi Room, the Japanese fine diner and crown jewel of the St Alban’s hospitality portfolio, is now one of those select few.
Sushi Room has just announced an exclusive collaboration with Sumidaya (its first and only partnership in Queensland), resulting in a bespoke blend of sushi rice crafted especially for the restaurant. The partnership is a recognition of Sushi Room head chef Shimpei Raikuni’s meticulous and exacting approach to Japanese cuisine.
“I had previously visited [Katayama-san’s] shop during a trip to Japan, which allowed me to begin the initial conversation in person,” Shimpei tells us. “He appreciated the effort I took to meet him directly, establishing trust and mutual respect from the outset.”
“Katayama-san only supplies his rice to venues he has personally visited and where he has conducted a workshop with the chefs. In our case, there was no need to persuade him that Sushi Room was the right fit – he came to the restaurant, experienced it firsthand and made that assessment himself.”
The rice master recently visited Brisbane to host an exclusive masterclass with Sushi Room’s culinary team, sharing with them insights into the traditional methods behind Sumidaya’s preparation.
“It is our family tradition to supply [our rice] only to restaurants that can deliver 100 percent performance with it,” says Katayama-san. “Therefore, it is essential that we only provide it to restaurants that have a proper foundation and can prepare quality dishes.
“With such a high-quality restaurant [as Sushi Room], we are able to provide sushi of the same quality as in Japan.”
Sumidaya’s Sushi Room rice blend has already been incorporated into the restaurant’s menu, enriching and elevating its existing dishes – including its sensational nigiri – to another level.
Sushi Room’s menu has been elevated with the addition of Sumidaya’s custom rice blend | Credit: James Frostick
“The rice itself is naturally sweeter and presents a noticeably distinct flavour profile,” says Shimpei. “Guests will notice a texture with greater body and structure, and the aroma suggests a subtle sweetness that immediately signals the quality of the rice, even before tasting. Sumidaya allows us to refine the purity and balance of each piece.”
“Just as we go to great lengths to source the highest-quality seafood, we apply that same level of rigour to our rice in partnership with Sumidaya.”
If it has been a little while since you last dined at Sushi Room, do yourself a favour and book in for a return visit. Head to The Directory for booking info and contact details.
AloJapan.com