The World’s Most Expensive Sushi: A Price Tag That Surpasses All Others

Sushi is one of the most popular and trending foods, and has several fans across the globe. Healthy & delicious, this Japanese dish finds several takers and is made with the finest ingredients. There are veg and non-vegetarian versions of this dish that can be customised based on an individual’s liking. Due to the premium ingredients and the techniques used to make Sushi, this dish is priced dearly.

However, recently a restaurant in Osaka, Japan has been named by Guinness World Records (GWR) for serving the costliest Sushi in the world.

The restaurant namedSushi Kirimon serves the ‘Kiwami Omakase’ course that comprises of 20 pieces of Sushi, and costs JP¥ 350,000 (INR 202,224), which makes it the world’s most expensive Sushi ever.
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This GWR has broken the previous record of Chef Angelito Araneta Jr who made 5 Nigiri pieces garnished with diamonds and wrapped in 24-karat gold leaf in 2010. This Sushi costed customers INR 163,540.
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Why is this Sushi so costly?
As per GWR, the Kiwami Omakese is prepared with carefully selected ingredients from all over Japan. This course is prepared using the traditional techniques & methods and to promote Washoku, which is the traditional Japanese cuisine.

What all it contains?
As per news reports, this dish mostly consists of Nigiri pieces, which is thinly sliced raw fish placed atop a ball of rice. There are also some pieces of Sashimi (made with raw fish without rice) and two pieces of Maki (sliced Sushi Roll). In total, there are 20 pieces of different types of Sushi and includes White Tilefish and Beluga Caviar, Shinko (baby gizzard shad), Pacific Bluefin Tuna, Chum Salmon, Bigfin Reef Squid, Sei Whale Tail Meat, Murasaki Uni (purple sea urchin), Bafun Uni (green sea urchin), Steamed Abalone, Slice of Futomaki (fat roll), Oboro (crumbled shrimp paste), and Egg Fatty Tuna Belly, Medium-fat Tuna Belly, Lean Tuna Back, Marbled Tuna Belly, Seared Tuna Belly, Japanese Tiger Prawn, Button Shrimp and Beluga Caviar, Conger Eel, Sea Eel and Black Truffle, and Hairy Crab and Beluga Caviar. All these Sushi varieties contains a sprinkling of gold leaf as the final touch.

The GWR disclosed that the rice used for making these varieties of Sushi is from Akita prefecture, which is located on the north-western side of Honshu and a blend of Akita rice and Tsuyahime rice from Yamagata prefecture. While the sushi vinegar used in the rice is a proprietary blend of aged vinegars from Tokyo and Chiba.
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