Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
At Oku-Akasaka Sushi Tanji, we are particular about the rice in our sushi rice (shari).
We currently use our own blend of 2025-harvest rice: Hatsushimo from Gifu Prefecture and Musubi no Kami from Mie Prefecture, in a 7:3 ratio.
Hatsushimo has large, distinct grains, a pleasant firmness and a clean taste. Musubi no Kami brings a soft, plump texture, refined sweetness and a gentle stickiness.
Together, they make rice that falls apart grain by grain in the mouth and keeps the natural, gentle sweetness of the rice.
We make the blend to bring out the umami of our aged fish and the delicate sweetness of its fat, so the fish and rice become one in each bite.
(From the owner’s Google Business Profile post)
