Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
Our shima-aji (striped jack) comes from Izumi in Kagoshima Prefecture.
Each fish is prepared individually by Yusuke Yamazaki, a three-star fish artisan, and arrives having been properly ikejime-bled, nerve-drained, and gutted. We then age it in-house, carefully judging its condition along the way.
Aging draws out umami compounds such as glutamic acid while preserving the fine fat and springy texture that shima-aji is known for, resulting in a deeper flavor with a longer finish.
The fish’s natural potential. The artisan’s technique. And aging at the sushi counter. Only when all three come together is a single piece complete.
We invite you to taste what aged shima-aji means to Oku-Akasaka Sushi Tanji.
(From the owner’s Google Business Profile post)
