Sushi rice

HI guys, I'm a sushi fan since birth, and started making sushi at the age of 14. Nevertheless I have an unanswered life long question about sushi rice.

Can anybody tell me, how these high quality sushi bars in japan, the one's where they serve otoro nigiri for example, get their rice to be brown? I season my rice with Kombu and rince vinegar. But mine is white, logically. I've seen in videos, that they pour some dark mixture over the rice while it's in the Hangiri. Is that dark/brown mixture rice vinegar + soy sauce? Is it something else? I cannot find an answer anywhere!

Thanks a lot!

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