5 SAISONS SUSHI Signature Roll Collection

5 SAISONS SUSHI presents an authentic Japanese sushi experience that emphasizes seasonality, precision, and hospitality. The kitchen blends classical Edomae techniques with local seasonal produce to deliver balanced plates that respect traditional texture and temperature. Service focuses on tasting rhythm, where each roll and nigiri arrives at the temperature designed to highlight its texture and aroma.

Culinary Philosophy and Authenticity

The culinary approach centers on five seasonal cycles that guide menu rotation and ingredient choice. Rice quality, fish freshness, and minimal interference are core tenets. Chefs train in knife work, neta selection, and shari preparation to preserve flavor clarity. Sourcing follows traceability standards and suppliers who provide catch documents or farm certifications. Menus change every six to eight weeks to reflect maritime seasons and land harvests.

Ingredient Sourcing and Sustainability

A rigorous approval process governs suppliers. Priority goes to fisheries with transparent catch methods and to farms with humane stocking densities. Freshness is tracked by cold chain timestamps and microbiological spot checks. Local vegetables are obtained from partner farms within 150 kilometers to reduce transit time and preserve peak flavor.

Rice, Vinegar, and Fundamental Techniques

Shari is prepared using polished short-grain Japonica rice, milled to 88–92 percent. Typical cooked rice ratio is 1 part rice to 1.1 parts water by weight. The dressing for 1 kilogram of cooked rice: 120 ml rice vinegar (5–6% acidity), 60 g granulated sugar, and 20 g fine sea salt, warmed to dissolve then cooled to body temperature. Rice is fanned while tossing to achieve gloss and separate grains. Knife technique uses single-stroke pulls to preserve flesh integrity. Temperature control keeps fish between 0–2°C until final assembly.

Signature Roll — Sakura Roll

Ingredients: Torched salmon, pickled sakura petals, cucumber, avocado, toasted sesame, shari, nori.
Flavor profile and texture: Floral aroma from sakura petals lifts the fatty salmon. Cucumber adds snap while avocado supplies a creamy counterpoint. Sesame gives roasted notes. The bite finishes clean, with acidity from a light yuzu soy.
Preparation and plating: Salmon is torched to render surface oils while leaving interior supple. Rice is spread thinly to center the fish. Rolls are sliced with a moistened carbon steel blade and plated in an offset fan to expose torched surfaces. Garnish uses a single pickled sakura and micro shiso.

Pairings and serving suggestions: Pair with a chilled junmai ginjo at 8–10°C or a dry Riesling. A spritz of yuzu helps bridge the floral and fatty elements.

Signature Roll — Ocean Empress Roll

Ingredients: Bluefin tuna toro, tobiko, scallop mousse, thin cucumber wrap, chive oil.
Flavor profile and texture: Luxurious toro provides silkiness, bright tobiko adds pop, and scallop mousse brings umami lift. The cucumber wrap keeps the roll light. Texture alternates soft and crisp.
Preparation and plating: Toro is sliced sashimi thin and laid atop a compact rice core filled with mousse. Tobiko is applied sparingly for texture contrast. Served on a chilled ceramic plate with a spoon of briny ponzu reduction.

Pairings and serving suggestions: Best with a light, mineral sake or a neutral Champagne. Serve promptly to preserve tobiko crunch.

Signature Roll — Kaiseki Garden Roll

Ingredients: Seasonal vegetables, kinome leaves, shiitake dashi reduction, lightly smoked tofu, black sesame.
Flavor profile and texture: Volatile herb notes and umami from dashi form the backbone. Vegetables provide color, texture, and seasonal character. The roll is vegetarian but layered to feel complete.
Preparation and plating: Vegetables are blanched or grilled individually to precise doneness and assembled with smoked tofu and rice. A drizzle of shiitake reduction enhances depth. Plating highlights color contrast and edible flowers when in season.

Pairings and serving suggestions: Match with a warm genmai tea or an unoaked white wine for balance.

Signature Roll — Volcanic Fire Roll

Ingredients: Spicy tuna, charred chili oil, jalapeño, tempura crunch, sesame seed, shari.
Flavor profile and heat management: Heat is layered rather than blunt. Chili oil provides sustained warmth while fresh jalapeño gives a bright sting. Cooling elements include a side of grated daikon and avocado to temper heat on request.
Preparation and plating: Spicy mix is chilled, rolled with a calculated amount of chili oil, and topped with a seared chile slice. A small ramekin of chilled vinegar soy accompanies for diners to dilute heat.

Pairings and serving suggestions: Cold lager or off-dry riesling reduces heat perception. Recommend tasting one piece, then alternating with a milder roll.

Signature Roll — Golden Harvest Roll

Ingredients: Tempura sweet potato, pumpkin puree, toasted macadamia, miso caramel glaze, micro herbs.
Flavor profile and texture: Sweet and savory converge; tempura gives crunch while glaze adds savory caramel notes. Nuts create a clean snap and mouthfeel variety.
Preparation and plating: Sweet potato tempura is drained thoroughly to avoid sogginess, then combined with pumpkin puree and rolled. Glaze is torched at table to caramelize surface sugars and provide aroma.

Pairings and serving suggestions: Pairs with a lightly oaked Chardonnay or a malt-forward Japanese whisky served with a single ice cube.

Seasonal Variations and Limited Editions

Menu rotations align with maritime reports and farm harvest calendars. Limited editions use single-vessel catches, rare seaweed varieties, or produce from annual harvest festivals. Limited runs often include provenance cards and recommended pairings.

Beverage Pairings: Sake, Wine, and Cocktails

Sake selections emphasize terroir and rice polish ratios. A 60 percent polished ginjo suits lighter rolls. Sparkling wines with high acidity cut through fattier rolls. Classic cocktails are restrained, using yuzu, shiso, or plum rather than heavy syrups.

Chef Spotlight and Behind the Scenes

Chefs train through staged practice focusing on shari handling, neta trimming, and balance of flavors. Quality control uses daily sensory checks and weekly laboratory testing for key items. Procurement records are maintained for traceability for up to two years.

How to Order, Customize, and Share

Guests may request spice level adjustments, gluten-free soy, or nigiri substitutions. Sharing plates are portioned for two to four people with recommended sequence cards. Private dining offers curated tasting flights of three to seven pieces.

Nutritional Information and Dietary Alternatives

Calorie ranges per roll vary from 220 to 520 kcal depending on tempura or toro content. Vegetarian and gluten-free options are available, with allergen information provided on request.

Customer Favorites and Tasting Experiences

Popular choices combine contrast: a fatty fish roll followed by a crisp vegetable roll, finished with a citrusy palate cleanser. Tasting experiences focus on progression from light to rich, and on alternating textures.

Tips for Recreating Signature Elements at Home

Key steps: use precise rice-to-water ratios, season rice to taste, torch surfaces for aroma, and respect ingredient temperature. Simple swaps like smoked tofu for fish can recreate balance at home.

Visual Presentation and Photography Tips for Social Media

Photograph rolls at 45 degrees to show cross-sections. Use natural light where possible at 5500–6500K. Highlight texture contrast and finish with a micro herb or petal for scale. Maintain color accuracy and avoid over-saturation to preserve perceived freshness.