It is true that sushi is served cold, but it was never quite a rule. On the streets of Edo, the tempura stall and the sushi stall stood side by side; hot and cold, crisp and silken, chased each other through the same evening. The hot bite is no stranger to this cuisine; it simply grew up at a different counter.

Our Hot Signature series was born from the idea of joining those two counters on one plate. In the salmon signature, the silken fish is taken inside a hot, crackling shell. Heat wakes the salmon’s fat; a taste that is graceful and quiet when cold opens up in warmth, deepens, grows talkative. The same fish, as if in another season.

Perhaps the best way to put the difference is this: cold sushi is a photograph, it freezes a moment and holds it. A hot roll is a film; from counter to table, from first bite to last, the warmth falls and the taste shifts a little every minute. The bite lives alongside you.

The plates that carry our signature answer to the palate, not to the rules. That is their first article.