A cozy sushi bar in Ogikubo, only 10 minutes from Shinjuku.
Our monthly seasonal menu and Japanese tea pairings—featuring sencha and matcha—offer a uniquely refined omakase experience.
On the Sushi Shutatsu blog, we’ll be sharing a wide range of topics—from simple etiquette tips for enjoying your visit to a sushi restaurant, to our philosophy behind crafting sushi, as well as fun and informative facts about seasonal fish and ingredients.
In sushi culture, there is a well-known saying:“You can judge a sushi restaurant by its tamago.” Tamago (Japanese omelette) may look simple, but it is one of the most difficult items to perfect.Because it uses basic ingredients and no expensive fish, a chef’s true...
More Than Just Flavor — A System Built on Logic In sushi, every element has a purpose.Gari (pickled ginger), wasabi, and soy sauce are not simply condiments.They are essential components designed to enhance flavor, improve hygiene, and create balance throughout the...
When people think of sushi today, salmon often comes to mind.However, in traditional Edomae sushi, salmon was not commonly used. This sometimes leads to misunderstandings such as“Salmon is not authentic” or “Traditional sushi chefs disliked salmon.”In reality, this is...
Hello, this is SUSHI SHUTATSU. Today, I’d like to dive deeper into the science of sushi aging, one of our core specialties known as "Jukusei: "Aging" (Jukusei). You may have heard that letting fish rest makes it taste better. But today, I want to move beyond intuition...
Introduction This article explains the real differences between wild vs farmed fish and why Sushi Shutatsu uses both depending on flavor and preparation style. In the world of sushi, people often debate whether wild or farmed fish is better.However, this simple...
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...
Understanding proper sushi etiquette is essential for fully enjoying your dining experience in Japan. While chefs appreciate guests simply enjoying their food, knowing a few basic sushi etiquette mistakes to avoid ensures a respectful and harmonious atmosphere at the...
When you visit a sushi restaurant in Japan, you’ll almost always find gari—pickled ginger—placed beside your sushi. Many people assume its only purpose is to “reset the palate,” but gari actually plays a much more important role in traditional sushi dining. In this...
Where Should You Dip Sushi in Soy Sauce? Why You Should Never Dip the Rice When eating sushi for the first time in Japan, many visitors wonder:“Do I dip the fish or the rice into soy sauce?” The correct answer is:👉 Always dip the fish side — never the rice (shari)....
Why does fish taste so exceptionally good when eaten in a coastal town? There is nothing quite like the experience of enjoying fish that has just been caught, filleted on the spot, and served raw or grilled. That crisp texture and pristine flavor are privileges...
The idea is similar to wine pairing: sometimes we match intensity, and sometimes we refresh the palate with contrast. 1. Match or Contrast ・Match (Synergy): Rich sushi pairs with rich tea, enhancing umami. Example: Fatty tuna × Gyokuro (umami + umami). ・Contrast...
— Understanding Sushi Deepens the Experience — Sushi is now enjoyed all over the world, but many aspects of Japanese sushi culture are often misunderstood abroad. At our counter, we frequently welcome international guests, and from time to time, we gently explain...
Yamayuki tuna is a premium Japanese bluefin tuna sourced from Toyosu Market in Tokyo. The Bluefin Tuna Trusted by Japan’s Top Sushi Chefs When talking about premium Japanese tuna, one name inevitably stands out: Yamayuki. Yamayuki is not simply a seafood supplier. It...