NEWS

From 8 August 2026 our chef has been studying tsumoto-shiki at Toyosu Market. What the ultimate bleeding method does to a fish, why a sushi chef learns it.

Omakase × Sake Pairing At Oku-Akasaka Sushi Tanji, we offer a sake pairing designed to follow the arc of the omakase course. The meal opens with a seasonal dashi broth, moves through small dishes of seasonal seafood, then into nigiri — s...

【Kohada | Gizzard Shad】 A brief dip in red vinegar, then straight into a vacuum seal. Rather than letting the vinegar take hold quickly, we allow it to settle in slowly, drawing out the kohada's natural umami and its delicate acidity. ...

Aged Fish Aging is simple. We use the fish's own compounds and enzymes to draw out the fullest umami — inosinate and free amino acids such as glutamate. The essentials: - Bleeding, to keep the hemoglobin in the blood from oxidizing - Kil...

Taking Our Sushi Rice One Step Further Dining at another sushi restaurant recently led me to rethink our own rice. Truly good sushi always comes down to the rice. After many rounds of trials, we've settled on our own blend of two varieti...

Sushi: Iwashi (Sardine) Sardine is the classic blue-backed fish, and while freshness is said to be everything, careful work and proper aging give it remarkable depth. At Oku-Akasaka Sushi Tanji, we choose the finest sardine of the day, j...

Bluefin otoro. Time deepens flavor. At Oku-Akasaka Sushi Tanji, we age each fish by the method that suits it best, including the Tsumoto method, drawing out the full umami of our Edomae sushi. Aging lends the fat a delicate sweetness, a ...

New Sake Arrivals Today's sake arrivals: - Aramasa No.6 S-type 2023 - Aramasa Viridian 2023 - Aramasa Amaneko 2023 - Aramasa Hinotori Kijoshu 2023 - Jikon Junmai Ginjo Omachi, Hiire The evenings have turned warmer. Alongside Tanji's sush...

There is no fixed number of days for ageing sushi fish. Three things decide it: the nature of the flesh, the condition of the individual fish, the season.

How ultimate bleeding changes flavour, read through aroma, moisture and time: why residual blood surfaces late, why flushing never leaves flesh watery.