Aka to Shiro

The world of sushi often hinges on a simple yet pivotal choice: the type of vinegar used for the rice. In the Kanto region, red vinegar is the hallmark of Edomae sushi, while in Osaka's Kansai area, white vinegar — sweetened with sugar and tied to the tradition of oshizushi, the oldest form of sushi — is preferred. Unlike most sushi masters who choose one or the other, the chef at Aka to Shiro embraces both. Red-vinegared rice brings a robust flavor to selections like tuna and horse mackerel, whereas white-vinegared rice pairs delicately with shrimp and white-fleshed fish. Despite this fusion, the sushi retains its quintessential Edomae essence. The meal is punctuated with side dishes like a castella-like rolled omelet and a carefully curated sashimi platter, all part of an omakase course that concludes with a serving of red miso and light sweets. Service here is brimming with warmth and humor; the head chef delights in posing for photographs with guests. Come here alone or bring a friend who’s indecisive about their sushi.