Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
Our kohada (gizzard shad) comes from Amakusa in Kumamoto Prefecture.
Kohada is usually cured firmly with salt and vinegar, but we prefer to preserve as much of the fish’s natural umami and texture as possible.
Rather than soaking it in red vinegar, we pass it through for just an instant, then vacuum-seal it and let it rest overnight. During that time, the salt and vinegar settle in slowly, and we finish it the following day.
The aim is not to build flavor with strong vinegar, but to find a balance where the kohada’s own umami, its delicate texture, and the gentle acidity of the red vinegar become one.
Not the sharpness of vinegar on the first bite, but an umami that deepens the more you chew. We hope you will taste the difference in a single piece.
(From the owner’s Google Business Profile post)
