鮨 Suntos / Sushi Suntos
①Please introduce your restaurant.
My name is Koji Takeuchi, and I’m the head chef at a restaurant called Suntos.
Our restaurant, located in Japan—the Land of the Rising Sun—specializes in sushi.
What we value most are the ingredients, their origins, and the relationships we build with people.
②What values or principles are most important to you as a restaurant?
We place great importance on the origin of our ingredients, our sushi rice, our team, and the producers we work with.
We aim to create a meaningful harmony between our small plates, sushi rice, and wine.
③ How do you select your ingredients, and what do you prioritize when sourcing them?
We’ve used rice from many regions, including Miyagi and Ibaraki.
While searching for the best rice, we came across a rice merchant in Kyoto called Hachidaime Gihey, who we now work with.
They create a special custom blend just for us, which we proudly use in our dishes.
④ What makes your restaurant unique compared to others?
We currently work with five different fish suppliers from various regions across Japan.
One of them specializes in same-day catch and ikejime-prepared fish, ensuring exceptional freshness.
We carefully choose ingredients through trusted relationships, always prioritizing freshness.
⑤Do you have any particular approach or philosophy when it comes to plating and presentation?
I handle all the preparation myself, so that every dish is something our guests can truly enjoy.
I never cut corners—everything is prepared with care and attention.
This is our signature “Triple Layer Tuna” sushi.
From the bottom up: soy-marinated lean tuna, seared medium-fatty tuna, and fatty tuna on top.
It’s beautifully topped with uni, salmon roe, and young scallions for a colorful presentation.
This is an original creation, designed specifically for wine pairing.
Please enjoy it together with a glass of wine.
⑥ How do you curate your selection of alcoholic beverages?
Our owner is a certified sommelier, and we make full use of his expertise.
We offer a selection of wines from various regions and countries, all chosen with pairing in mind.
More important than variety is how well each wine complements our sushi.
⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?
Though our space is small, the interior is warm and comforting, helping guests feel at ease the moment they walk in.
We use plates and bowls from various regions of Japan.
They add a visual charm that enhances the dining experience.
⑧ What inspired you to become a chef?
I first got into cooking when I was in elementary school.
Since both my parents worked, I often made meals for myself.
One day, I made extra food and had my parents try it—they said it was delicious. That moment inspired me.
When I graduated from high school, I talked with my parents about whether I should become a chef or a mechanic.
Those were the two paths I was considering.
Since my father was a mechanic, he told me it was a tough job—and encouraged me to pursue the path I truly loved: cooking.
⑨ What kind of guests would you like to welcome?
We’ve welcomed guests from many countries.
Speaking with guests from Europe and South America was a first for me, and I really enjoyed the experience.
I’d love to meet more people who come here to enjoy themselves.
⑩ Are there any rules or things that are not allowed in your restaurant?
There are a few etiquette guidelines we ask guests to follow.
Please refrain from speaking loudly or burping in the dining space.
We especially ask guests to avoid wearing perfume, as it can interfere with the aroma of our dishes.
⑪Do you have a message you'd like to share with your guests?
We may not be a traditional Japanese sushi restaurant,
but we pair sushi with carefully selected wines—please come and enjoy the unique experience.
I do my very best to make sure each guest has a wonderful time, and I look forward to welcoming you.
