Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
The Craft in a Single Cut
We use knives by Ichikanshi Tadatsuna, a bladesmith in Sakai, Osaka, a city long known for its blades.
Our aim is to put as little strain as possible on the fish’s fibers and cells, so its natural flavor and texture come through. The cut is so clean and smooth that the fish almost seems not to notice it.
That single stroke changes how sashimi feels on the tongue and how nigiri melts in the mouth.
A blade forged by a Sakai master meets the skill our chefs keep refining. We invite you to enjoy the care in every piece of nigiri and every plate of sashimi with all your senses.
Oku-Akasaka Sushi Tanji
#OkuAkasakaSushiTanji #IchikanshiTadatsuna #SakaiKnives #EdomaeSushi #AkasakaSushi #Craftsmanship #AgedSushi
(From the owner’s Google Business Profile post)
