Our Ingredients

Japanese vegetables and fruit

Pickled ginger

Sweet and thinly sliced young ginger is marinated with vinegar and sugar. It has a pungent and distinctive taste. It is used to smash the taste or remove the aftertaste between eating different dishes. You do not need to use a lot of ginger, a small piece of it will be enough. Ginger can also be used as a brush for sushi to absorb soy sauce. Sushiya independently buys pickled ginger at the largest Chinese manufacturer and guarantees high quality of the product, which is served in our restaurants.

Ginger

Ginger is a plant with thick aromatic rhizomes. Today ginger is rightly considered as a universal panacea. It has anti-inflammatory and antiseptic properties and helps with colds. Also it is recognized as an aphrodisiac.

Ginger is used to increase appetite and stimulate the stomach. Ginger’s root is eaten raw, dry or powdered form, but also in the variety of spices. There is a particular value for Japanese food of pickled ginger, which is one of the key ingredients of that cuisine.

Avocado

Avocado is a dietary product that is rich in nutrients, high-calorie and easily digested. Due to fatty acids, vitamin and mineral avocado improves memory and promotes healthy circulation. Potassium is one of the main avocado’s component, it helps to correct the work of the heart and muscular system, normalizes water-salt balance in the body. Avocado also has antioxidant properties, inhibiting the aging process.

The interesting fact is that if you cut avocado and then join the parts, they coalesce without any signs of damage. This is because of the unique components of this fruit, which promote the healing of wounds and cuts, restore the body's cells. Avocado is usually eaten raw, because it retains the nutrients and properties, and does not lose a delicate nutty flavor.

Daikon radish

Japanese daikon radish with mild flavor and aroma is an important ingredient of Japanese cuisine. This plant is the part of the daily diet of the Japanese and the leader in the sowing area of vegetable crops in Japan. Daikon helps the breakdown of fats, so sashimi of fatty types of fish are served with daikon radish in Japan.

Sushiya restaurants are committed to this classic rule and you will taste fish with daikon at Sishiya. Daikon contains a large amount of beta-carotene, which strengthens the immune system, helps to cleanse the body in removal of harmful or toxic substances. Daikon is the perfect remedy, especially for colds and infections.

Shitake mushrooms

Shitake are wood meaty mushrooms. These mushrooms give unique exotic flavor to many dishes of Japanese cuisine and are valuable because they absorb the taste of other foods, not drowning it. The Japanese like sweet taste of shitake mushrooms and for this purpose they cook them in mirin and add soy sauce. At Sushiya we cook them with the classic Japanese recipe and use shitake with rolls and salads. Siitake mushrooms are low in calories, have a large amount of proteins and amino acids, rich in vitamins and fiber. Shitake mushrooms have been used in Eastern medicine for a long time.

The list of their unique healing properties is rather long: they lowering cholesterol and blood sugar levels, strengthen the immune system, help with chronic fatigue or cardiovascular diseases. In addition Japanese scientists have proven the effectiveness of shitake in cancer treatment.

Wasabi

Wasabi, the green Japanese horseradish, is traditionally used as a condiment with sushi and sashimi. The extreme popularity of wasabi combined with raw fish is attributed to its strong anti-microbial properties. Wasabi also stimulates blood circulation. Sushiya organized its own import of wasabi from the largest manufacturer in China, providing all the restaurant of seasoning that corresponds to the accepted international standards.

Sushi-bar products

Tofu cheese

Tofu cheese is made of soy milk and is a nutritious base for many dishes. This universal product of Japanese cuisine is widely used due to its neutral taste. Tofu cheese consume in natural, fried, marinated or smoked form. Tofu is a low-calorie and high-protein products, a rich source of protein. Tofu because of the low carbohydrate content is useful and valuable food for the dietary and infant food.

Tonkatsu sauce

Tonkatsu sauce is a traditional vegetable meat sauce. The main components of this sauce are mirin, vegetables and soy sauce. Each master of Japanese cuisine independently creates his own sauce recipe, emphasizing the taste of food served.

Soy sauce

The soy sauce is the most important element of Japanese cuisine. It contains a lot of minerals, vitamins and amino acids and strongly emphasizes the taste of the dishes. The use of soy sauce, as well as many other fermented soy products, significantly reduces the risk of heart disease, cancer and other diseases. Classical Japanese recipes that kept a closely guarded secret, implies a rather tough and salty taste of soy sauce.

The soy sauce in our restaurants is high quality product, because it is made by the one of the oldest Japanese companies Yamasa, which is almost 400 years old. We are the first and the only Ukrainian restaurant, which have developed the unique recipe of soy sauce with Yamasa more habitual for European taste. Now the guests of Sushiya restaurants could use this soy sauce created on the basis of ancient traditional recipes and a unique Japanese technology.

Nori

Nori is the Japanese name for various edible species of red algae. By the pulverizing and drying the algae on the grid, we get the product as a green paper. Nori is often used for sushi and rolls, and it can be a side dish or flavoring agent for noodles.

Algae are extremely useful, as are high in iodine, iron, calcium, phosphorus, vitamin A, D and B. We strictly control the quality of the nori to our restaurants because it directly influences at the rolls’ quality. For a long time we work directly with a proven manufacturer from China, which is able to guarantee high-quality nori.

Rice

Japanese cuisine prefers varieties of rice, which are characterized by high adhesion. After rice preparation a dish has a structure of small lumps that are easy to eat with chopsticks. We use identical to the Japanese technology of rice preparation. Rice also washes then mulls by hand and cooks in a rice cooker. The difference is in the flavor: the Japanese add more salt, and we are accustomed to a sweet charging of rice.

At Sushiya we are using rice because it contains a high percentage of starch and it is ideal for sushi. There is a direct supply of rice established for our restaurants. It is specially selected for Japanese cuisine from the reliable manufacturer in California (USA). We are working with them more than 4 years. California succeeds in growing rice for many countries of the world, including Japan.

Miso

Miso is soybean paste used in traditional Japanese cuisine. Miso produced by fermentation of soybeans and grains with a special species of fungi. Soybean miso includes large quantities of zinc, iron, calcium, vitamins A and D. Miso is used to make bouillons and sauces. Miso bouillo is very helpful for digestion improving, primarily due to the fact that the fermentation process takes place permanently in the paste.

Udon noodles

Udon noodles which is served in the Sushiya restaurants prepared exclusively from durum wheat. The main difference between Udon noodles and other kinds of noodles is that Udon noodles prepared without eggs. Udon is usually served hot as noodle soup in a broth. Udon noodles is a part of the complex dishes or served as a separate dish, usually in a liquid sauce and with various spices.

Mirin

Mirin is a sweet and spicy sauce or rice wine popular in Japanese cuisine. Mirin is added to various dishes to give them unusual flavor, sweetness and spice. This seasoning can make the meat soft and tender, and improve the taste of fish and seafood.

Mirin is produced by the natural fermentation of beans, rice and wheat, so it is an excellent antiseptic and suits for raw fish. In addition, mirin improves digestion, accelerates metabolism, and improves health. Mirin, which we use for cooking in our restaurants for over two years, is made in the USA using Japanese technology on the plant owned by the international Japanese corporation. It is how we can guarantee the highest quality of mirin in Sushiya restaurants.

Cream cheese

A cream cheese comprises only natural ingredients and does not contain additives. The basic ingredients for preparing cream cheese are milk, cream and sourdough. Soft creamy flavor cream cheese goes well with a delicate salmon and rice.

Cream cheese, which is used in our dishes, made on the largest plant in the United States with the latest modern technology. The quality of cream cheese guaranteed by our partner that is the one of the best on the world market.

Sesame oil

Rice noodles

Rice vinegar

Originally rice vinegar was used as a seasoning for rice, later it became an integral part of sushi. Rice vinegar is often used for marinating seafood and as a component for a variety of sauces. It is perfect for charging dishes, poultry, fish, and salads. The structure of rice vinegar includes a number of essential aminoacids, vitamins and minerals as phosphorus, calcium and potassium. Rice vinegar as well as other fermented products is known as an excellent antiseptic.

This popular filling helps to improve digestion and enhance immune function and has beneficial effects on cardiovascular system and hormones. More than for two years rice vinegar for Sushiya restaurants has been produced at the factory in the United States, which is owned by the Japanese International Corporation. We are doing everything for our Guests to make them sure in the quality of products their dishes are cooked with.

Rice chips

Teriyaki sauce

In our restaurants Teriyaki sauce is cooked with a classic Japanese recipe which includes soy sauce, mirin and sugar as a base and a special set of spices. Teriyaki sauce is also used as a marinade for meat and fish, after that products are gaining a bright flavor. Teriyaki sauce improves digestion, normalizes blood pressure, gives a boost of energy and positively effects on the nervous system.

Sesame

Black sesame

Unagi sauce

Unagi is a traditional Japanese sauce. It is soy thick and spicy, smoked and salty, has a slightly sweet flavor. Unagi sauce is used for fried eel, seafood, meat and vegetable dishes and adds an unforgettable flavor to them. In our restaurants we cook Unagi sauce with the Japanese recipe, so you can be sure that the dish under this sauce will taste classically great.

Fish and Seafood

Eel

In contrast to salmon or tuna, eel almost never served raw, but its smoked or fried version is the constant ingredient of various sushi rolls, salads, hot and cold appetizers, soups. The dishes from eel often served with sauce Unagi, because it is able to unlock the full taste of this type of fish. Eel contains a large amount of polyunsaturated fatty acids and proteins, which reduce the risk of cardiovascular and neurological diseases. These fatty acids are also involved in the process of rejuvenating the cells, and complete proteins absorbed almost completely and very beneficial effect on the human body.

For Guests of our restaurants, we found reliable partners in China, which is a long time supply us with eel that is highly appreciated on flavoring qualities. This manufacturing plant in China is one of the best and long established itself on the international market.

Smoked salmon

Salmon has an incredibly sweet soft taste. It is eaten raw, boiled, pickled, fried, smoked. There are a huge amount of amino acids, protein, vitamins and trace elements in low-calorie salmon. Moreover salmon does not accumulate harmful substances and omega-3, which contained in fish normalize blood cholesterol and improve brain function.

Salmon’s fillet is a key product of our restaurants because of using it in most dishes. We are proud that our Guests receive fresh high-quality Norwegian salmon. Norway is now a major and reliable supplier of fresh fish, particularly salmon, to European countries. Fast delivery from Norway and shock freezing of fish, careful control of the conditions of transport and storage of fish by the technology specialists ensures the freshness and safety of our delicate salmon.

Mussels

The meat of this mollusk has very few carbohydrates, but it has a high concentration of high-quality protein, vitamins B and E, omega-3, iodine, calcium, and magnesium. Because of its extensive structure mussels have a variety of healing properties: it is an excellent antioxidant, they improve metabolism, have a beneficial effect on the liver, stimulates the blood, increase the overall tone, strengthen the immune system, reduce the risk of cancer.

Meat of mussels, tender and salty, is prepared in various ways. It can be used even in raw form, but the habitual fry or boil them. Mussels are perfectly combined with many side dishes, so it is widely used not only in Japanese cuisine.

Mussels cooked in our restaurants are special. We have brought them for Guests to dinner from far away New Zealand. For several years we are working with proven manufacturers of mussels and receive grateful comments from our Guests. Last are the striking provement of the fact that we chose the right partners.

Fresh salmon

Salmon has an incredibly sweet soft taste. It is eaten raw, boiled, pickled, fried, smoked. There are a huge amount of amino acids, protein, vitamins and trace elements in low-calorie salmon. Moreover salmon does not accumulate harmful substances and omega-3, which contained in fish normalize blood cholesterol and improve brain function.

Salmon’s fillet is a key product of our restaurants because of using it in most dishes. We are proud that our Guests receive fresh high-quality Norwegian salmon. Norway is now a major and reliable supplier of fresh fish, particularly salmon, to European countries. Fast delivery from Norway and shock freezing of fish, careful control of the conditions of transport and storage of fish by the technology specialists ensures the freshness and safety of our delicate salmon.

Flying fish roe

Flying fish roe is a product that is only used in Japanese cuisine. Fresh flying fish roe has a reddish-orange tint, smoked salty taste, crunchy texture. Flying fish roe has found the place in the Japanese food only as a “breading” for various rolls.

This caviar is used as a decorative element that catches the eye and mesmerizing by color. The preparation technology was developed more than 500 years ago in Japan, and its secret handed down from generation to generation. Flying fish roe is cooked in sauce, produced according to ancient recipes, which gives the caviar unusual aroma and taste.

Scallop

Red perch

The king of sea world in Japan is the sea perch, which is widely used in Japanese dishes. Perch’s fillet has a bright red or pink solid color and has a delicate flavor and crumb structure, which gives a pleasant fresh to sushi and sashimi. Among marine fish the perch has one of the first places because of its taste.

Tuna

Tuna is one of the main ingredients of Japanese cuisine. Tuna is often called the “sea beef”: the dark red tender meat by nutritional quality and content of nutrients exceeds many types of fish. A significant amount of protein in tuna (nearly 23 percent) is a record among all fish. It is also rich in vitamins and all necessary for the body amino acids.

Tuna is the most powerful preventive agent because it allows to reduce the risk of cardiovascular disease and cancer, improves the nervous and digestive systems, it has anti-inflammatory effect. Japanese consume over 60 percent of tuna, which are caught in the world, and usually as a raw fish. Tuna, which is used in the dishes of our restaurants, is Asian namely from Vietnam, Indonesia and the Philippines.

Shrimp

Shrimp is one of the most popular seafood. It contains large amounts of protein and calcium, zinc, potassium, minerals, iodine. Moreover the shrimps are low in calories and source of polyunsaturated omega-3 amino acids. Regular consumption of shrimp contributes to correct work of the internal organs and improves the condition of skin, hair and nails.

Sushiya restaurants offered various types of shrimp, for sushi we use the marinated shrimp. We agreed with the major manufacturer of Vietnam about purchases for our own chain of restaurants. This Vietnamese manufacturing plant is well known on the European market and is one of the main suppliers of shrimp to Europe.

At this moment Sushiya restaurants are the first and only who offers the Guests completely unique for the Ukrainian market shrimp products, namely, gyoza, shaomai and shrimp in potato noodles. We have organized our own imports of these products from Vietnam, buying them from the largest manufacturer.

Squid

Like other shellfish squid is the high protein food, rich in unsaturated fats and micronutrients, as iron and iodine. Sushi and sashimi are prepared with raw squid. Raw squid could also be pickled, dried and bloated. One of the most popular delicacy in Japan is peeled and dried squid.

Seaweed