inside an itsu kitchen

Every itsu has its own itsmade here sushi & salad team guided by talented rice'pros & hot chefs. Our kitchen procedures are twenty years in the making. We slice, steam, stack & stir fresh ingredients on the hour.



Each piece of our sushi, sashimi, nigiri & maki are made fresh daily in every itsu restaurant over the watchful eyes of our highly skilled fishpros & ricepros.

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maki rolls

We freshly make our maki rolls in every itsu restaurant using sushi rice sheets of exactly 145 grams, perfect nori sheets & the precise maki filling according to a strict maki recipe guide. Each maki roll is sliced to exactly 4.45 centimetres.

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sushi rice

Our team members cook our sushi rice daily in each itsu using Suzumo cookers, widely recognised in Japan as the ‘Ferrari’ of rice cookers. Our sushi rice is always cooked above 90°c, to a precise 4.5pH level.


fish cutting

Every itsu has a fishpro who is trained to quality check every cut of fish. Fishpros ensure a perfect 5p coin size for maki rolls, exactly 9 grams for nigiri & 15 grams for sashimi.


hot dishes

Since first opening our doors as a sushi restaurant 25 years ago, we've developed an extensive hot range of eat beautiful rice'bowls, noodle'bowls, warming soups, gyoza and bao. Our dedicated hot chefs steam everything from edamame beans to bao'buns.