NEWS

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.

A single piece of sushi carries the work of fisherman, handler, broker plus the chef at the counter. Why bleeding opens the door to ageing in Tokyo.

Sake is not the only pour at a sushi counter. How dry Champagne, beer and cool-brewed sencha meet each piece, with notes on temperature. Plus how to ask.

At Toyosu it is intermediate wholesalers, not sushi chefs, who bid at auction. How fish moves from the sea to a Tokyo sushi counter, stage by stage.

How anago differs from unagi, seen from the Edomae sushi counter: the slow simmer, the making of tsume, salt as an alternative, plus where anago sits in a course.

Edomae work falls into four techniques: curing, marinating, simmering and ageing. How each began, plus what they taste like at a Tokyo sushi counter.

The hot tea that closes a sushi meal is usually konacha, not sencha. Here is why its heat and astringency clear the palate, plus how to enjoy it.