Oku Akasaka Sushi Awamushi

Centered on Tsumoto-style aging, it features nigiri that brings out the fish’s umami to the fullest. The intense flavors and rich, slightly sticky texture developed after several days of aging are impressive, and aging is applied widely beyond just silvery fish. The structure is calculated down to changes in temperature and aroma, and the consistently high level of refinement from appetizers to nigiri is its appeal.

The counter-focused interior is wrapped in a calm atmosphere, creating a space where you can feel the craftsmen's movements up close. After the meal there is an arrangement to move to a tea room, offering an experience that deepens the lingering impression through a change of space. It has a quietness and tension different from Jazz, producing a special moment.

Opened on February 15, 2024, it has attracted attention as a rising new establishment specializing in aged sushi. Using the officially recognized Tsumoto-style aging technique, it offers a value different from traditional sushi. Located in the tranquil Akasaka area, it has been gaining recognition as an experiential sushi restaurant.

Mr. Takada is from Fukuoka City. Captivated by the depth of Japanese cuisine, he pursued the path of sushi and trained extensively at renowned establishments in Shibuya, Tokyo. He honed the fundamentals from preparation to nigiri, deepened his understanding of bleeding and aging, and established techniques that bring out the maximum umami of fish. Leveraging a strong commitment to Kyushu ingredients and his own sourcing methods, he serves sushi that incorporates regional culture into the tableware and the space.