About
About Matsumoto
At “Matsumoto”, we meticulously select seasonal fish and apply traditional pre-processing techniques to bring out the authentic flavors of the fish. We use premium rice and simmered soy sauce, ensuring a balanced and reasonably priced sushi experience. While our interior lacks extravagance, we specialize in fish quality, taste, and attention to detail. Our unique feature includes catering to both omakase and individual preferences.
We invite you to savor the exquisite taste of our sushi, crafted with pride using our finest ingredients and techniques.
Speciality
Fish are flown in directly from Japan’s Tokyo Toyosu fish market every day, undergo appropriate processing, and are aged until they reach their peak flavor before being served to our customers.
Rice, the most crucial element in sushi, is a blend of specially cultivated rice varieties, “Koshihikari” from Niigata Prefecture and “Akita Komachi” from Akita Prefecture, adjusted seasonally to achieve a soft texture that melts in your mouth.
Seaweed, sourced from the finest quality “Ariake” from Saga Prefecture in Japan, offers a fragrant and crisp texture, perfect for enjoying hand rolls.
Soy sauce (Nikiri shoyu) is prepared using our unique method, simmered and aged in the refrigerator for two weeks to bring out a delicate balance of sweetness and umami.
The broth is carefully prepared each morning using generous amounts of bonito flakes and Rishiri kelp, simmered over low heat to extract a rich and elegant flavor.
Speciality
Fish are flown in directly from Japan’s Tokyo Toyosu fish market every day, undergo appropriate processing, and are aged until they reach their peak flavor before being served to our customers.
Rice, the most crucial element in sushi, is a blend of specially cultivated rice varieties, “Koshihikari” from Niigata Prefecture and “Akita Komachi” from Akita Prefecture, adjusted seasonally to achieve a soft texture that melts in your mouth.
Seaweed, sourced from the finest quality “Ariake” from Saga Prefecture in Japan, offers a fragrant and crisp texture, perfect for enjoying hand rolls.
Soy sauce (Nikiri shoyu) is prepared using our unique method, simmered and aged in the refrigerator for two weeks to bring out a delicate balance of sweetness and umami.
The broth is carefully prepared each morning using generous amounts of bonito flakes and Rishiri kelp, simmered over low heat to extract a rich and elegant flavor.
Sushi Chef
Chef Naruki Matsumoto, born in Osaka, Japan, embarked on his culinary journey in 1999 upon arriving in the United States, where he apprenticed at Sushi Nozawa. Under the guidance of master sushi chef Mr. Nozawa, he imbibed the esteemed “Omakase” aesthetic, honing his skills in selecting the finest quality fish and perfecting preparation techniques.
Transitioning to Hirozen in 2001, Matsumoto began as a kitchen chef helper, swiftly mastering the intricate art of Kaiseki under former owner chef Mr. Hiroji Obayashi. Within a year, his expertise earned him the prestigious role of head sushi chef.
After 15 years of dedicated service, Matsumoto has assumed ownership of Hirozen, rebranding it as “Matsumoto”, symbolizing a new era of culinary excellence.
Naruki Matsumoto
Owner Chef