About the Journal

Every technique, term, and figure is checked against a primary source before it is published — Japanese government and market data, the standard trade literature, and the historical record. Where a claim cannot be traced, we cut it rather than soften it. Corrections are published in the open.

Sushi is a living tradition. It is covered here as a craft, not scored as a performance — the years behind every movement of the knife are the subject, not the verdict.

The food is inseparable from the person who makes it. We document the apprentice system, the stations of a sushi kitchen, and the lineages that shape a counter — the structure behind the hands rather than gossip about them.

No comped omakase and no sponsored articles. See the editorial policy for what that commits us to.

The sushi year moves with the fish calendar. We publish in rhythm with shun — the seasonal peak — because covering toro in midsummer misses the point entirely.

The counter should not require a native guide. We translate — literally and culturally — so that any visitor can walk in informed, at ease, and ready to receive whatever the chef offers.