On the surface, it may seem that there are some inherent limitations in practicing the Japanese culinary tradition outside of Japan, the most obvious of those being the obstacle of limited access to ingredients commonly used in Japan. However, here at Sushiko, we believe that Japanese cuisine is not defined by Japanese ingredients alone. If we were so narrow-minded as to consider only dishes created solely using Japanese ingredients and traditional techniques to be Japanese cuisine, we would only be a second-rate imitation of Japan. Instead, we believe in the perpetuation and reflection of the Japanese philosophy of art and food as being the fundamentals of Japanese cuisine. This philosophy, the soul of Japanese cuisine, is manifested in the process of food preparation. From the showmanship at the teppanyaki table to the careful and precise knifework of a master chef, every action in the creation of Japanese food is deliberate, and adds a unique part of great value to the final product.

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