Yotsuba Sushi has been quite particular about its interior, service, and flavors since its opening, and this has not changed at all since then. They order seafood from the Nagasaki Fish Market, and the chefs use Japanese seasonings as well in order to provide customers with a genuine taste of Japan. Each location has at least one Japanese chef on staff, and the head of the chef staff is none other than Yoshihisa Suzuki, the former manager of Sushi Dai, located in the world famous Tsukiji Fish Market, and 35-year veteran in the business. Creation of the best possible sushi starts with selecting good ingredients, and the type of rice, cooking methods, ratio of vinegar to rice, and balance with other ingredients is quite important as well. Through many stages of preparation, the perfect sushi finds its way to the customer’s plate. Seven years after coming to Beijing, he continues to provide the best nigiri sushi for his customers here with the same zeal he showed while in Japan.