“Maguro” is the Japanese word for tuna and “tossaki” is the word used to describe the region near the head of the fish. The meat of this very region, due to frequent lateral movements, is especially rich in flavour. Yet, the region includes only a small amount of meat, which makes it very rare.
The first dish of OMAKASE, Tossaki Temaki, is made by adding tossaki and red vinegar (fermented using natural sake yeast) into sushi rice, which is then wrapped in crispy sushi nori.
Prepared by cooking the tendon of “tossaki” slowly and hence rich in collagen, this delicious soup makes the perfect finale to the OMAKASE menu.