Introduction: At Sushi Ii, we are proud to offer the freshest seasonal seafood flown in daily from Japan. Here are some of the exquisite seafood items currently in season: Bonito (Suma) from Kagoshima Wild Yellowtail (Buri) from Kyoto Jack Mackerel (Tsuri-Aji) from Shimane Striped Jack (Shima Aji) from Ehime Sea Bream (Miyabi Dai) from Ehime Cuttlefish (Sumi-Ika) from Chiba Goosefish Liver (Ankimo) from Hokkaido Scallop (Hotate) from Miyagi Sea Urchin (Uni) from Hokkaido Conger Eel (Anago) from Nagasaki Whelk (Tsubugai) from Hokkaido Squid (Hotaruika) from Toyama Salmon from Aomori Prawns from ..read more

In the realm of Japanese craftsmanship, there exists an art form that transcends mere woodworking—it's called Kumiko. Rooted in centuries-old tradition and steeped in elegance, Kumiko is a testament to the meticulous skill and profound creativity of Japanese artisans. At Sushi Ii, we recently added two one-of-a-kind installments to the restaurant.   Origins of Kumiko Kumiko woodworking originates in ancient Japan, dating back to the Asuka period (538-710 AD). Initially used to construct traditional sliding doors and room dividers, Kumiko has evolved into a revered art form celebrated for ..read more

Ikebana flower arrangement In the heart of Japan's rich cultural tapestry lies a practice that transforms the simple act of arranging flowers into a profound art form. Ikebana, often referred to as "kado" or the "way of flowers," is more than just a decorative arrangement. It's a deeply symbolic journey that harmonizes nature, humanity, and space in a single delicate creation. Origins of Ikebana Ikebana's roots trace back to the 6th century when floral offerings were made at Buddhist altars. Over centuries, the practice evolved from simple displays to intricate arrangements reflecting the ph ..read more

In the realm of Japanese aesthetics, there exists a profound philosophy that finds beauty in imperfection and celebrates the journey of transformation. Kintsugi, the art of repairing broken pottery with lacquer mixed with powdered gold, is more than a technique—it's a testament to resilience, acceptance, and the beauty that emerges from brokenness. At Sushi Ii, guests may be treated to a dish or two with kintsugi. A restorative art form performed by Chef Ii himself. Origins of Kintsugi The origins of Kintsugi date back to the late 15th century when a shogun, Ashikaga Yoshimasa, sent a beloved ..read more

From its humble beginnings as a street food in ancient Japan to its status as a sophisticated culinary art form today, the evolution of sushi is a testament to the rich history and cultural significance of Japan. At Sushi Ii, we pay homage to sushi’s origins refined with modern elegance and presentation. Origins of Sushi: A Simple Street Food   The story of sushi dates back over a thousand years, with its origins rooted in Southeast Asia. The technique of preserving fish by fermenting it with rice was brought to Japan by Buddhist monks around the 8th century. Initially, the purpose ..read more

  Exploring Japanese Ingredients: Unveiling the Essence of Flavor at Sushi Ii   Japanese cuisine is renowned for its delicate balance of flavors, meticulous preparation, and use of high-quality ingredients. At Sushi Ii, we believe that understanding the key ingredients of Japanese cuisine is essential to truly appreciate its depth and authenticity. From the rich umami of soy sauce to the complex depths of miso and the savory essence of dashi, Japanese cuisine is centered around the expert utilization of these ingredients. The essence of Japanese cuisine lies in centuries-long tradit ..read more

In the realm of Japanese craftsmanship, pottery holds a prominent place, embodying the country's rich cultural heritage and aesthetic sensibilities. With a history spanning centuries, the art of Japanese pottery is a captivating journey of creativity, skill, and profound cultural significance. With over 100 types of Japanese ceramics in his collection, Chef Ii shares his deep appreciation for this ancient art form with his diners by presenting each course with a different dish from his collection. Much like the seasonality of fresh fish, Chef Ii rotates his ceramics to reflect the changing of ..read more