The Seasonal Nature of Omakase: Why Menus Evolve Throughout the Year
Omakase is an ever-evolving dining experience, deeply rooted in seasonality and the pursuit of the freshest ingredients. At TAKU, we embrace the changing seasons, curating our menu based on what is at its absolute peak, ensuring that every dish reflects the best produce available. This dedication to seasonality is what makes each visit to our counter a unique experience, offering diners a glimpse into the delicate balance of tradition and innovation that defines the best Omakase in London.
Seasonality in Ingredient Selection
Unlike conventional sushi menus that remain largely static, Omakase is an expression of the present moment, dictated by the availability of ingredients. The seafood we use changes with the seasons—whether it’s the rich, fatty tuna of winter, the delicate white fish of spring, or the vibrant shellfish of summer. At TAKU, we source our seafood from some of the best waters in Europe, including Portugal, Spain, and the Isle of Skye, ensuring that our guests always receive fish at its peak freshness.
Honouring Tradition: The Nigiri Experience
While the selection of fish may vary throughout the year, the core structure of our nigiri remains untouched, staying true to the traditions of Edomae sushi. Each piece is crafted to highlight the natural flavour and texture of the fish, seasoned delicately to bring out its best qualities. However, instead of importing all seafood from Japan, we utilise the highest-quality fish from European waters, celebrating the depth and variety of local ingredients.
Innovation in Otsumami, Hot Dishes, and Desserts
Beyond nigiri, the rest of the Omakase experience allows for greater creativity. Otsumami (small appetisers), hot dishes, and desserts evolve with the seasons, giving our chefs the opportunity to explore new flavours and techniques while maintaining the core philosophy of Edomae sushi. Whether it's a delicate spring vegetable dish, a rich autumn-inspired soup, or a winter seafood creation, each course is designed to complement the overall menu and highlight the essence of the season.
Smoked Mackarel with tomatoes and Sambaizu Jelly - Summer/Autumn 2024
A Philosophy of Purity: No Meat, Except for Special Events
As part of our commitment to honouring Japanese culinary traditions, TAKU does not use meat in our standard menu. Our philosophy is centred around showcasing the purity and complexity of seafood and seasonal produce. However, for special occasions—such as anniversary events or collaborations with other esteemed restaurants like Osip—we have made rare exceptions, serving ingredients like A4 Wagyu to create a truly exclusive dining experience.
Why Seasonality Matters in Omakase
Seasonality isn’t just about freshness—it’s about respecting nature’s rhythms and ensuring that every ingredient is used at its prime. This approach not only enhances the flavour of each dish but also allows us to maintain sustainability by selecting produce that is abundant and at its best. By adapting our menu throughout the year, we ensure that each Omakase experience at TAKU remains exciting, and reflective of the time of year.
Experience the Best Sushi in London
At TAKU, our Omakase menu is a journey through the seasons, offering a dining experience that is both rooted in tradition and constantly evolving. Join us for an unforgettable culinary adventure where every bite tells a story of seasonality, craftsmanship, and passion.
Discover the art of Omakase at TAKU. Book your table here.