Written by Oku-Akasaka Sushi Tanji, an omakase counter in Akasaka, Tokyo.See the menu →
In October 2026, our chef Tatsuo Takada received two-star recognition in tsumoto-shiki, the Tsumoto method. Around the same time, the rice we use for our shari changed too. Aged fish, and the rice that receives it: here are the two stories behind each piece at Oku-Akasaka Sushi Tanji.
Two-star recognition in tsumoto-shiki
Tsumoto-shiki is a technique devised by Mitsuhiro Tsumoto for drawing the blood from a fish using water pressure, often called the ultimate bleeding method. Our chef began instruction at Toyosu Market in August 2026 and received two-star recognition in October.
He is listed as the chef of Oku-Akasaka Sushi Tanji among the practitioners recognised at two stars and above on the official Tsumoto-shiki website (tsumotoshiki.com, recognised practitioners).
How we age our fish
Apart from tuna and sea urchin, we buy our fish mainly from people who work with the Tsumoto method: its creator Mitsuhiro Tsumoto, and two specialists recognised in the Tsumoto method. The fish is dispatched, its nerve removed and its blood drawn down to the fine vessels; the gills and innards are taken out, and it reaches us vacuum-packed and kept cold.
We then age each fish for a period and at a temperature suited to its species. For how bleeding makes ageing possible, see why bleeding a fish lets it age.
Our rice: Hatsushimo and Musubi no Kami, blended 7 to 3
We are particular about the rice in our shari, too. We currently use our own blend of 2025-harvest rice: Hatsushimo from Gifu Prefecture and Musubi no Kami from Mie Prefecture, in a ratio of 7 to 3.
Hatsushimo has large, well-defined grains, a pleasant firmness and a clean, light flavour. Musubi no Kami brings a soft, plump texture, a refined sweetness and a moderate stickiness. Together they give rice that comes apart grain by grain in the mouth while keeping the gentle, natural sweetness of the rice.
We season it with a blend of red vinegar (akazu) and rice vinegar, and use two salts of different character. More on how our shari is put together: our shari, with two vinegars and two salts.
So that fish and rice become one
The blend is there to bring out the umami of our aged fish and the delicate sweetness of its fat, so that fish and rice become one in the mouth. The handling and ageing of the fish, and the shari, are one design for each piece.
Come and taste aged fish over our new shari at the counter. Reservations are available online via TableCheck.
