The recipe for the sushi vinegar is 10-4-1 by volume, so it can be 10 cups vinegar, 4 cups of sugar, and 1 cup of salt. If you use cups you might end up making too much vinegar. Going with oz is better.
A very important part about sushi rice is the amount of water you put into the rice cooker. Anyone who has a rice cooker can find a line that says “Sushi”, so that’d be the water level. Firing at regular amount of water would make sushi rice too wet after mixing, also it will be hard to mix since some grains will be stuck together due to wetness.
Chef Taichi was born and raised in Kyoto, Japan. When he was 17, he moved to Seattle as a one-year exchange student. When he went to college, Taichi started working in Japanese restaurants. He begain his training at Shiro’s in Belltown Seattle. Shiro is one of the oldest sushi places in the US. Shiro came from the same training background as the famous Jiro in the Jiro’s Dream of Sushi documentary.
Taichi opend Chiso in Fremont, Seattle. He owned the restaurant for 10 years before he opened up Sushi Kappo Tamura with his business partner, Steve Tamura. Together, Steve manages the front of house, he is an expert in sake and he tries to make Sushi Kappo Tamura a really enjoyable place for both sushi and sake.
The name Kappo, written in kanji is 割烹, which pretty much means slice and cook. Kappo style restaurant is known in osaka, in which the chef cooks in front of customers.
2968 Eastlake Ave E
Seattle, WA 98102