A Brooklyn sushi restaurant is serving up raw fish in a traditional way.

Located on Graham Avenue in Brooklyn, OKOZUSHI promises to treat customers to a unique sushi dining experience with Kyoto-style sushi.

The method of Kyoto sushi cuisine revolves around curing fish so it may be preserved longer.

Head chef and owner Yugi Haraguchi says the practice of curing fish comes from the time when Kyoto, a city on the island of Honshu, was the capital of Japan and fish was much more difficult to keep fresh due to its inland location.

Haraguchi says he cures the fish overnight and serves it omakase style— a chef's choice of picking what sushi the customer will eat.

He says he uses many varieties of fish but sometimes presents the same fish six different ways.

He does this he says so customers can experience a unique and different bite.

OKOZUSHI also makes a variety of unique sushi toppings including cured peaches and wasabi blue cheese.