It is fair to say that the crunch topping on our sushi roll is one of the best decisions we’ve ever made. The topping, made from fresh potato, undergoes three cooking steps.

1. Fresh potato is cut into thin strips.
2. The potato strips are soaked in water for a day to get extra crispy.
3. On the day they are cooked, we fry them for 30 seconds.

With teriyaki sauce and Japanese mayo on top, the crunchy topping adds a great texture to each of our sushi rolls.