九谷每天都从北海道购入鱼，因此，即使是在关东地区也可以品尝到稀有独特的鱼类，同时，这也意味着，寿司师傅需要有更多关于各种各样的鱼的知识和经验。在九谷，我们拥有博闻广见经验丰富的寿司师傅，用最高档的技术处理最上等的素材，为顾客承上完美食物。

Takeshi Chida
Sommelier / Kikisake-shi
Our Sommelier, Takeshi Chida mastered the basic knowledge of wine at an well-established restaurant “La Chance” before working at “RESTAURANT HIRAMATSU” as a Sommelier. After HIRAMATSU, he worked for “Enoteca Pinchiorri Odaiba” as a Chief Sommelier. Then, he worked for a Japanese traditional restaurant and deepened his knowledge about the composition of Japanese ingredients and wine.
“A red type of brewed vinegar used at Kutani is suitable for wine because the vinegar leaves more mellowness and umami (savory taste) than other ones in your mouth” said Chida. He recommends excellent wines and Japanese Sakes collected from all over the world which can enrich the flavor of Sushi and Tsumami.