The Art of Sushi

ART OF

This humble combination of seaweed, rice and fish dates back to the Edo period in Japan. Throughout the ages, the dish has evolved with different ingredients and interpretations. Kenya is blessed with a coastline that means we have a constant stream of fresh fish that can be skillfully sliced into delicate shapes that sit snugly on pearly white rice. In this series, we celebrate this Japanese delicacy that has crossed borders, found a loyal fanbase here and taught us all how to eat the things we love in different ways.

Asian Gardens

Photo by Patrick Gitau

Chef Signature: Makki roll

Asian Gardens

Photo by Patrick Gitau

Nigiri Moriawase

INTI - A Nikkei Experience

Photo by Patrick Gitau

Acevichada fish, onion, fried shrimp, and acevichada sauce topped with crispy sweet potato and cilantro