The Relationship Between Sushi and Tea

The relationship between sushi and tea dates back to the Edo period.
Even in those days, the cup of tea served after eating sushi—known as agari—was considered essential for cleansing the palate and completing the dining experience.
Over time, sushi and tea naturally formed a harmonious pairing rooted in history and tradition.

Today, both sushi and Japanese tea have evolved in craftsmanship and quality, allowing us to appreciate their aromas, umami, and lingering finish more deeply than ever.
At Sushi Shutatsu, we embrace this tradition while adding a modern sensibility, offering a contemporary style of tea pairing designed to complement each piece of sushi.

By serving the ideal tea for each bite—each nigiri with its own unique expression—we introduce a new way to enjoy sushi, one that further enhances its true charm.

お茶の種類

Gyokuro — Hoshino Seichaen

Gyokuro, often called the “King of Japanese Tea,” is a premium tea known for its rich umami and depth of flavor.
Its young leaves are carefully shaded from sunlight, which increases amino acids and creates its signature sweetness and complexity.

This tea is produced by Hoshino Seichaen in Hoshinomura, Yame, Fukuoka.
Shinya Yamaguchi, who became the youngest tea master to achieve the prestigious rank of Chashi Judan (Tea Master Level 10), upholds the tradition while maintaining the highest level of quality.

“Unkai no Yoake” — Lightly Steamed Sencha

The National Tea Competition, established in 1947, is one of Japan’s most prestigious contests for Japanese tea.
Tea farmers from across the country submit their finest leaves, each aiming to be recognized as the best in Japan.

The primary tea leaves used in “Unkai no Yoake” come from Toyokōen, one of the nation’s leading producers, known for crafting competition-grade teas of exceptional quality.