Truly Great Sushi: A Guide To Craftsmanship And Cuts

Sushi has become one of the world’s most loved cuisines — simple on the surface, yet endlessly complex beneath the blade of a skilled chef. But with so many sushi restaurants across London, it’s natural to wonder: what actually makes sushi great? Why does one piece of tuna melt effortlessly on the tongue while another feels ordinary? And how do restaurants ensure the balance between tradition and innovation stays intact?

This guide explores the fundamentals behind exceptional sushi: craftsmanship, ingredient quality, Japanese culinary traditions, and the subtle techniques that bring every bite to life.

For diners in London — especially those exploring Hampstead and Finchley Road — this knowledge helps deepen your appreciation for the craft and choose sushi experiences that truly stand out.

The Foundation: Freshness and Proper Handling

When people think of great sushi, the first word that usually comes to mind is freshness. But freshness isn’t just about the fish arriving recently — it’s about how it’s stored, cut, aged, and handled.

The Fish Itself

High-quality sushi comes from impeccably sourced seafood. In Japan, top restaurants follow strict selection processes, choosing fish based on season, region, and individual characteristics, not just species. For example:

• Tuna is prized for its fat marbling and deep flavour.

• Yellowtail and hamachi are sweetest in winter when their natural oils peak.

• Salmon benefits from expert trimming to remove sinew and create silky texture.

Yamatora follows this philosophy closely, sourcing the majority of its ingredients directly from Japan. This ensures consistency in flavour, texture, and provenance — three qualities essential to premium sushi.

Ikejime and Proper Handling

Many premium fish suppliers use ikejime, a traditional Japanese technique that preserves freshness and flavour by reducing stress on the fish. The result is cleaner-tasting, firmer, higher-quality fillets suitable for raw preparation.

Great sushi restaurants work with suppliers who handle fish with the same care chefs bring to the kitchen.

Cutting: The Invisible Art Behind Every Bite

A crucial but often overlooked factor in great sushi is how the fish is cut. A master sushi chef spends years learning how to slice each fish to optimise texture, flavour, and mouthfeel.

Why Cutting Matters

Fish muscle fibres run in different directions depending on the species. A knowledgeable chef cuts:

• against the grain for tenderness,

• with the grain for firmness when needed,

• and at precise angles to maximise flavour release.

Cuts like saku, hirazukuri, and usuzukuri each serve different purposes. The right technique makes a noticeable difference — especially in sashimi, where purity and precision are everything.

Knife Skills & Traditional Tools

Japanese sushi knives, such as the yanagi-ba or deba-bocho, are sharpened to a single bevel. This allows for:

• ultra-clean cuts (important for delicate fish),

• less damage to cell structure,

• smoother texture on the palate.

At Yamatora, these techniques are central to how the chefs prepare sushi and sashimi, particularly in dishes like tuna sashimi, yellowtail nigiri, and delicate signature rolls.

The Unsung Hero: Perfectly Seasoned Sushi Rice

Even the best fish in the world can’t shine without excellent sushi rice — known as shari. The rice is the true backbone of sushi.

Balancing the Elements

High-quality sushi rice requires:

• premium Japanese short-grain varieties,

• precise washing and soaking,

• careful steaming,

• and a seasoned vinegar mix (su) with the ideal balance of acidity and sweetness.

Perfect shari should be:

• warm (not cold),

• glossy,

• gently sticky,

• flavourful but subtle.

When done properly, the rice enhances the fish rather than competing with it. Many diners don’t realise how much this component determines the overall experience.

Temperature: An Element Not To Be Overlooked

Great sushi is served at very specific temperatures:

• Rice should be body temperature.

• Fish should be cool but not cold.

If the fish is too chilled, flavours become muted. If the rice is cold, the texture becomes dense.

A skilled chef brings both components into harmony — allowing each nigiri to express itself fully.

Seasonality: Japan’s Culinary Compass

In traditional Japanese dining, seasonality (shun) is everything. Sushi is no exception.

Some examples:

• Akami tuna is often at its peak in winter.

• Salmon roe (ikura) is best in late autumn.

• Uni changes dramatically depending on the region and time of year.

Restaurants that follow the Japanese approach to seasonality can offer menus that evolve naturally and taste better across the year.

Yamatora embraces this philosophy, adjusting specials and sourcing accordingly to highlight each ingredient at its peak.

Craftsmanship: The Soul of Great Sushi

Ultimately, sushi is an expression of craftsmanship. The chef’s techniques, philosophy, and respect for ingredients define the experience as much as the fish itself.

Training and Discipline

Traditional sushi apprenticeships can last over a decade. Skills like:

• shaping the perfect nigiri,

• preparing vinegar blends,

• selecting fish,

• crafting maki rolls,

• and understanding balanced flavour combinationsare refined through daily repetition.

The calm, measured precision you see at the sushi counter isn’t just performance — it’s the product of years of mastery.

Modern London Meets Japanese Tradition

London’s sushi scene has grown rapidly, giving diners access to everything from casual maki bars to refined omakase experiences. Amid this landscape, restaurants that stay true to authentic Japanese methods stand out.

Yamatora’s approach — blending traditional techniques with a modern, stylish dining room — offers Londoners a way to enjoy premium sushi and yakitori in a setting that feels both elevated and welcoming. From the finely sliced sashimi to specialty rolls like the White Tiger or Wagyu Truffle, attention to detail is central to the experience.

Conclusion: What You Taste Is Years of Craft, Not Just Fish and Rice

Great sushi isn’t about trendiness or presentation — it's about skill, technique, and respect for ingredients. When you know what to look for, every bite becomes more meaningful.

Whether you’re a long-time sushi enthusiast or exploring Japanese cuisine for the first time, understanding these fundamentals helps you appreciate the craftsmanship behind truly exceptional sushi.

If you're curious to explore these principles on the plate, Yamatora’s sushi bar in Hampstead showcases many of the techniques and ingredients that define great Japanese dining — crafted with care, precision, and a commitment to authenticity.