That’s nikiri
The brush in this photo is putting nikiri on a piece of nigiri. Nikiri is soy sauce cooked down with a little sake and mirin. It’s thinner and softer than straight soy, and we make it every morning.
Why not a dish of soy
Dunking nigiri in soy soaks the rice, and the piece falls apart on the way to your mouth. It also drowns the fish. We’d rather put on exactly the right amount ourselves.
Not every piece gets it
Some fish gets a squeeze of yuzu and a pinch of salt instead. Sablefish gets a sweet glaze. If a piece comes without a shine, it’s meant to. Try it first.
You can still have soy
We’ll bring you a dish if you ask, no judgment. Rolls are made for dipping anyway. We just think you should try the nigiri our way first.
