The Sushi is a delicious dish considered to be a form of pure, colourful and millennial art. Its elegant presentation enhances its simplicity and its natural beauty. The expert hands of a sushi master make it.

It is a variety of Japanese foods with vegetables, seaweed, vinegary rice and fresh fish as its basic ingredients.

Just the sight of the sushi is enough to stimulate the appetite.

High-protein, low-calorie and low-fat food of easy digestion, especially becauses of the fresh raw fish used. Regarded as one of the healthiest and most nutritive foods consumed at present.

Sushi, the combination of fresh raw fish and seasoned vinegary rice, that seems to be so exotic to the foreigners, is a logic food for the Japanese since this country always supplied its dense population with seafood and food that came from the rice fields.

Their cooking is the result of nature supply.

It's true that the sushi made its debut in China before than in Japan. It is believed that it was introduced in Japan in the 7 th century AD.

The sushi was born as a method to preserve fish by means of fermentation between salt and rice layers, pressing it with a heavy stone because of lack of refrigerators. Some months later the fermented fish and the rice were considered to be ready to eat.

By mid 17 th century, Dr. Matsumoto Yoghiichi had a revolutionary idea; he added vinegar to the rice in order to give that sour taste to the fish that was only achieved through months of fermentation.

It was only in the 18 th century that a chef called Hanaya Yohei gave up the fermentation and served the sushi as it is done nowadays, putting the fresh fish on rice canapés.

The result was an absolute success.