The Art of Sushi: What Makes Great Sushi at TAKU

What Makes Great Sushi at TAKU?

Sushi may look deceptively simple, but creating exceptional sushi involves a deep understanding of ingredients, technique, and timing. At TAKU, we take pride in mastering each step, from rice preparation to fish aging, ensuring every bite delivers an unforgettable experience.

The Importance of Quality Rice

Sushi begins with rice, and at TAKU, we use Japanese rice grown in Spain to align with our commitment to locally sourced ingredients. The rice is seasoned with a unique blend of vinegars—each sushi chef has their own secret ratios. At TAKU, our rice is seasoned more generously than at many other sushi restaurants, which makes it stand out. Preparing sushi rice is an art that takes years to perfect, requiring precise washing, cooking, and mixing in a hangiri, a special wooden tub. The hangiri absorbs excess moisture and vinegar, keeping the rice moist and preventing it from drying out, which is crucial for ensuring perfect sushi texture.

Fish Preparation and Technique

Every morning, we receive fresh fish from local sources in the UK, Spain, and Portugal. The fish is carefully cleaned, and depending on the type, it undergoes specific treatments to enhance its flavour. For some varieties, we use kobujime, where the fish is lightly cured with salt and pressed between layers of konbu (kelp), creating an umami-rich flavour. For other fish like tuna and turbot, we dry-age them, a technique similar to dry-aging steak, which tenderises the flesh and intensifies the flavour by removing excess moisture.

Once prepared, the fish is sliced across the grain and cut into perfect pieces for nigiri. Each slice is served to bring out the natural texture and flavour of the fish, and some of our sushi is seasoned with a special chives paste for added depth.

Fresh Wasabi and Balanced Flavours

At TAKU, we serve only fresh wasabi imported directly from Japan, which provides a milder, more aromatic flavour than the common horseradish-based substitutes. This attention to detail ensures that the wasabi complements the sushi without overpowering it.

Breaking the Repetitiveness of Sushi

To keep the dining experience exciting, we occasionally serve a hot dish between sushi courses. This refreshes the palate and reopens the diner’s appetite, preventing the meal from becoming monotonous and ensuring each piece of sushi feels as special as the first.

Seabream Agedashi

Seabream agedashi with girolle mushrooms - Autumn 2024


Book here to indulge in the best sushi in London!

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