Various nigiri and sushi rolls
A selection of sushi and sashimi, that may or may not be on the regular menu, but is often considered very popular.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sushi originated in Southeast Asia as a method of preserving fish using fermented rice. This technique gradually spread to Japan, where it evolved over centuries. Nigiri sushi, as we know it today, emerged in Edo-era Tokyo (19th century), offering a quick and accessible form of street food. Sushi rolls are a more modern invention, gaining popularity in the 20th century, particularly in the United States.
Sushi is deeply ingrained in Japanese culture, representing artistry, precision, and respect for ingredients. Omakase, meaning 'I'll leave it to you,' signifies trust in the chef's expertise and their selection of the freshest, seasonal ingredients.
Sushi Etiquette
There are numerous etiquette guidelines surrounding sushi consumption in Japan, although they are often relaxed outside of formal settings. These include using chopsticks correctly, not rubbing chopsticks together (implying they are cheap), not mixing wasabi into the soy sauce (unless desired), and eating nigiri in one bite.
Seasonal Ingredients
The best sushi is often based on seasonal ingredients. Chefs will often choose the freshest and most flavorful fish and seafood available at different times of the year. This leads to variety and highlights the natural flavors of the ingredients.
The Role of the Chef
Sushi chefs undergo years of training to master the art of preparing sushi rice, slicing fish, and crafting beautiful and balanced pieces. The chef's skill is crucial to the overall experience and the flavor of the sushi.
A balanced combination of umami, saltiness, sweetness, and acidity is key. Freshness is paramount.
Umami comes from the fish, seaweed (nori), and sometimes sauces. Saltiness is primarily derived from soy sauce and the fish itself. Sweetness is present in the sushi rice (prepared with rice vinegar, sugar, and salt), as well as some ingredients like cooked egg (tamago) or sweet sauces. Acidity is imparted by the rice vinegar in the rice. The specific flavors depend heavily on the type of fish or ingredients used. Examples include the clean, buttery taste of salmon, the rich fattiness of tuna belly (otoro), the briny tang of sea urchin (uni), or the subtle sweetness of cooked shrimp (ebi).
Start with Lighter Flavors
When eating multiple types of sushi, begin with milder flavors like white fish (e.g., sea bream, flounder) before moving on to richer, fattier options like tuna or salmon. This allows you to better appreciate the nuances of each flavor.
Soy Sauce Usage
Dip the fish side of nigiri into soy sauce, not the rice. Soaking the rice overwhelms the delicate flavor of the fish and can make the rice fall apart.
Ginger as Palate Cleanser
Use the pickled ginger (gari) between different types of sushi to cleanse your palate and prepare your taste buds for the next flavor.
Trust the Chef (Omakase)
If you're feeling adventurous, try Omakase. The chef will select the best available ingredients and create a unique and personalized dining experience.
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