Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
For our akami (lean tuna), we use bluefin tuna that has been carefully bled and prepared using the Tsumoto method, then aged. Aging draws out excess moisture, which deepens the natural umami of the lean meat and gives it a smooth, silky texture. The tuna keeps its gentle acidity, and aging adds a deep savoriness and a long, lingering finish to each piece of nigiri.
(From the owner’s Google Business Profile post)
