Our story · Sashimi
Sashimi: A Modern Expression of Tradition
The oldest idea in the room, held to today's standard.
Sashimi's tradition is the plainest idea in Japanese cooking: a cut of fish, wasabi, soy sauce, nothing between the two. Kim Chu built the Sashimi Omakase around that plainness rather than past it — fifteen courses, no rice to soften a cut that isn't ready, no technique standing between the fish and the guest. What changes is the standard behind it: the fish aged to the day it's actually at its best, cut at the angle that serves its texture rather than its appearance, chosen course by course rather than set out as one flat spread. The tradition holds. The standard it's held to doesn't stay still.
What to look for
How to tell sashimi is actually fresh.
Fresh sashimi doesn't smell strongly of fish — only a light, clean scent of the sea. The flesh holds a slight spring when pressed, stays taut and glossy, and doesn't weep liquid or discolor at the cut edges. Color runs clear and even within each type of fish — bright red-pink tuna, vivid orange salmon, no gray or brown streaks. That's what Kim Chu and the team check every day before any piece reaches the counter — not a checklist done once, but a judgment made fresh each day, because every batch of fish is different.