At Tsukiji, we utilize all parts of the fish by preparing them in a variety of ways so that no parts go to waste. Other than sashimi, here are five ways that we serve fish.
Sushi & Nigiri
The most common form of preparation, sushi is a combination of specifically prepared rice (it is often mixed with vinegar and seasoning) rolled around raw or cooked fish. Sushi often comes wrapped in dried seaweed skins or nori.
Nigiri is a specific style of sushi made with mounds of rice topped by raw or cooked fish. The word nigiri comes from nigirizushi, which means “hand-pressed sushi” in Japanese.
In Japan, seafood is often eaten as an appetizer. Some of the country’s more popular seafood starters include ikayaki (or grilled squid) and chawanmushi, a custard soup often flavoured with prawns.
Usuzukuri is a very thinly sliced raw fish and has a very subtle flavour. The translucent-looking fish is usually intricately arranged across a plate to ensure that it is a feast not just for taste buds but also for the eyes.
The entire fish, including the head, can be barbequed. Some of the best fish types to barbeque include swordfish, halibut and monkfish.
While any kind of fish can be made into a broth, the best type of fish to make stock is lean white fish such as cod, halibut and flounder.
In Japan, the preparation and plating of food is an art form. From the moment you enter a Japanese restaurant, you are in for a visual experience. The chefs preparing the food behind the counter constitute a part of the dining experience. That is why our restaurant has seating areas where you’re able to directly see our chefs working hard at crafting your dish. With this in mind, here are a few things that are important when it comes to the presentation of Japanese food.
Unlike Western food, which is usually presented on round plates, Japanese food is plated on dishes of different colours, shapes, sizes and textures. This is done to create an aesthetically pleasing contrast between the food and the plate.
While Western food is usually served on round plates to create symmetry, Japanese food is often presented with asymmetry in mind. This is typically done to create contrast.
Interestingly, while it is perfectly acceptable to pile Japanese food up high, covering the entire plate in food is not proper. Leaving an empty space on a plate is said to increase the appetite and have a cooling effect in the hot summer months.
When it comes to Japanese cuisine, aesthetics go hand in hand with convenience. In the case of sashimi, wasabi and ginger are placed at the bottom right-hand corner of the plate for easy access since most people hold their chopsticks with their right hand.
To make the dining experience more authentic, many Japanese restaurants offer spaces where the tables have been modelled on traditional Japanese seating arrangements. Zashiki is a low table on a tatami floor. Customers are required to remove their shoes before entering the seating area. Similarly, our restaurant also offers private dining areas cordoned off with partition walls.