The Oyakata's World
Not only a single piece of sushi, but the entire dining experience.
Forming sushi is not the oyakata's only craft.
From the counter to the interior space, and even the time spent with each guest before him,
everything is shaped into a single sushi experience.
Even the place where sushi rests is made by his own hand.
He faces each ingredient and crafts the cuisine.
And then, he faces the guest before him.
Bamboo Charcoal Sushi
We pursue exceptional flavor while also caring for the body.
That is the shari of BLACK DIAMOND.
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Black Diamond
*Trademark Application Pending
Four ingredients that shape each piece of nigiri.
Red Vinegar (Akazu)
Craft red vinegar, delivered from Aomori.
Red vinegar shipped directly from our hometown of Aomori
brings deep umami and a mellow acidity to the shari.
Bamboo Charcoal
The bamboo is slowly and meticulously roasted,
transforming it into a fine, delicate bamboo charcoal.
Carefully refined bamboo charcoal is then incorporatedinto the sushi rice,
creating a striking black piece that embodies
the essence of BLACK DIAMOND.
Monk Fruit (Luo Han Guo)
Monk fruit (luo han guo),
long cherished in China.
Its distinctive, gentle sweetness
adds a natural touch of sweetness to the shari.
Konjac Rice
So you can enjoy it lightly.
By incorporating it into the shari,
we craft each piece so the sushi remains enjoyable
through to the end of the meal.
Human Connections
Cherishing every connection.
Every connection leads to this seat.
He visits the producers himself,
receives even their intentions, and turns them into cuisine.
Giving Back to the Sea
Because we are sustained by the blessings of the sea, we give back to the sea.
At BLACK DIAMOND, we aim to donate a portion of our sales to organizations working to protect the marine environment,
and to support activities that safeguard the future of the sea.
Investing in the Future
We want to carry the blessings of the sea and the food culture born from them—
into the future.
To that end, we continue our challenges to sustain the food of tomorrow:
building environments that nurture the next generation of chefs,
and advancing sustainable aquaculture and production.