Introduction: Where do you start with your sushi?

When you sit at a sushi counter, what is the first thing you order? At Sushi Shutatsu, just like at any fine Omakase restaurant, there is always that excitement of wondering what will be served first.

Generally, it is said that “connoisseurs start with light-flavored white fish.” However, recently, more high-end restaurants are daring to overturn this common knowledge.

Today, I would like to talk about the “theory” of sushi sequencing. Furthermore, I will introduce the “most delicious start” proposed by Sushi Shutatsu, challenging the traditional norms to offer you the best experience.

The Basic Theory: “From Light to Rich”

First, let’s look at the traditional “white fish first” theory. There is actually a scientific reason for this: “To keep the palate delicate.”

• White fish (Tai/Sea Bream, Hirame/Flounder, etc.): Delicate umami and fragrance.
• Rich toppings (Toro/Fatty Tuna, Anago/Eel, etc.): Strong sweetness from fat or sauce.

If you eat fatty Otoro right away, the fat coats your mouth, making it difficult to perceive the delicate flavors of white fish afterwards. Therefore, eating in a “flavor gradation (light → heavy)” has long been considered the standard way to enjoy every piece to the fullest.

A Recent Trend? The Impact of “Otoro First”

However, the culinary world is evolving. Recently, some high-end sushi restaurants have started serving punchy items like “Otoro” as the very first piece.

The reason is that “The moment the customer is hungriest = The moment they feel the food is most delicious.” Delivering a powerful impact to an empty stomach and brain is another wonderful philosophy designed to delight the customer.

The “SUSHI SHUTATSU” Style: Starting with “Aori-ika” and “Akami”

So, how do we do it at our restaurant? While we have absolute confidence in every single topping, we often begin our course with the following two pieces:

1. First piece: Aori-ika (Bigfin Reef Squid)
2. Second piece: Maguro Akami (Lean Tuna)

There is a clear reason for this.

Why these two pieces specifically? It is because these two are the “proof of our confidence” and the toppings we most want you to experience first.

• Aori-ika: Its unique creamy sweetness (nettori) and the texture created by our intricate knife skills.
• Maguro Akami: The specific scent that rises through the nose, the subtle acidity, and the deep umami characteristic of lean tuna.

The first bite is when you are hungry, and your sense of taste is sharpest. Instead of overwhelming you with the impact of fat, we want you to taste toppings that truly test the chef’s work and the power of the ingredients—such as the “sweetness of the squid” and the “authentic aroma of the tuna.”

Summary: There is “Soul” in the First Piece

Whether it is the theory of “starting with white fish” or the impact of “starting with Otoro,” both have their merits.

When you visit “SUSHI SHUTATSU,” please focus your senses on that first Aori-ika and Akami. “Ah, this is where today’s sushi journey begins.” We put our heart and soul into every piece so that you can feel that excitement from the very start.

Q&A: Enjoying Your Meal at Sushi Shutatsu

Q: Do I need to dip the sushi in soy sauce?

A: At Sushi Shutatsu, our chefs apply the perfect amount of Nikiri soy sauce or salt to each piece before serving. You can enjoy it directly as is. This ensures the balance of flavors is exactly as intended by the chef.

Q: Can I take photos?

A: Yes, you are welcome to take photos of your sushi. We love seeing our guests share their experiences! However, please be mindful of other guests and avoid flash photography.

Reserve Your Seat at Sushi Shutatsu

Are you ready to experience the perfect start to your sushi course? We look forward to welcoming you with our finest Aori-ika and Akami.

▼ Click here for online reservations Book a Table at Sushi Shutatsu