Sunomono: A Refreshing Palate Cleanser with Cornish Sea Bass

Sunomono dishes, known for their refreshing and light qualities, hold an important place in Japanese cuisine. Meaning “vinegared things,” sunomono encompasses a range of vinegared salads, typically served as a side or interlude to refresh the palate between heavier courses. The balance of acidity and delicate flavours makes sunomono an ideal contrast to richer dishes, a hallmark of thoughtful Japanese dining.

At TAKU, we pay homage to this tradition with our unique Sunomono creation, featuring Cornish sea bass paired with sumiso seasoning, shiso oil, and a garnish of seasonal pickled radish. We select ingredients not only for their local quality but for their ability to enhance this classic preparation. Sumiso—a blend of miso and rice vinegar—brings a subtle richness to the fresh sea bass, while the shiso oil adds an aromatic layer, and the pickled radish contributes both crunch and a zesty finish.

Our Sunomono arrives after the sake kasu & anchovy marinated turbot risotto, which, though flavourful and layered, can be on the heavier side. Serving sunomono after this dish acts as a natural palate cleanser, allowing the following sushi courses to shine with clean, unadulterated flavours. At TAKU, we see Sunomono as more than just a dish—it’s an essential part of the experience, reconnecting you with the subtlety and balance of Japanese cuisine.

Book here to taste our Cornish Sea Bass Sunomono and explore TAKU’s homage to Japanese dining rituals.

Cornish Sunomono - Autumn 2024