The blade and the bite: the secret to London’s best sushi

The vibe at Aki is electric. The DJ is in the zone, a signature Nakata cocktail is being shaken with...

The vibe at Aki is electric. The DJ is in the zone, a signature Nakata cocktail is being shaken with precision at the bar, and the energy in our Cavendish Square dining room is palpable. Then, through the buzz, a moment of pure artistry arrives at your table. A platter of sashimi, glistening like jewels. A perfectly formed piece of nigiri, brushed with our 30-year-old soy.

But have you ever wondered what makes that single bite of sushi so perfect?

The secret to what makes Aki one of the best sushi in London, and such an unforgettable experience, isn’t just about fresh fish. It’s a story of history, a philosophy of respect, and the mastery of a single, fluid motion. It’s the art of the cut.

The origins of the ultimate sushi

Before sushi counters became a fixture on every London high street, sushi was a stroke of ancient culinary genius. It began centuries ago, not as a delicacy, but as a practical way to preserve fish through fermentation with rice. But it was during Japan’s vibrant Edo period (1603–1868) that the real magic happened. Amidst the dynamic street food scene of old Tokyo, chefs began to serve fish fresher than ever before, and sushi transformed into the artful, fast-paced cuisine we know today.

This evolution demanded a new level of precision. The refinement of cutting techniques went hand-in-hand with the development of specialised knives, forged with a craftsmanship passed down from centuries of Japanese sword-making. This is where the modern art of sushi was born.

The artistry and philosophy behind the sushi cut

In the world of Japanese cuisine, the knife work known as hōchō-sabaki is a true discipline. It’s a spiritual extension of the chef’s focus, a philosophy you can witness in the calm intensity of our open kitchen. The goal is profound: to slice the fish so perfectly that its cellular structure remains intact, preserving its moisture, its umami, and its vibrant, just-caught flavour.

This is a philosophy of absolute respect for the ingredient. A crude cut can crush delicate fish, making it mushy and dulling its taste. A masterful, single-stroke cut, however, honours the ingredient, unlocking its purest expression. That’s why a perfect piece of our Tuna Otoro seems to melt on your tongue. While its high fat content is part of the magic, the true reason it melts on your tongue is the result of a blade so sharp and a technique so precise that the fish’s delicate structure is honoured, not crushed.

The chef Mamadou Sankares’s blades: an arsenal of precision

To achieve this level of artistry, our chef Mamadou Sankare rely on a trio of specialised knives, each a master of its own domain.

The Yanagiba: The supermodel of the sushi world. Long, slender, and single-bevelled, this is the blade used for those elegant, single-pull cuts that define sashimi and nigiri.
The Deba: The workhorse. This thick, heavy knife has the strength and weight to fillet and butcher whole fish with absolute precision.
The Usuba: The artist. With its flat, razor-sharp edge, this knife is the master of vegetables, capable of creating the paper-thin, translucent garnishes that add a final touch of beauty to a plate.

The cuts that define the Aki sushi experience

When you look at our menu, you are seeing a perfect example of these masterful cuts. Each technique is chosen to bring out the absolute best in the specific ingredient:

Hirazukuri: This is your classic, confident sashimi slice. A clean, thick rectangle. It’s the perfect cut for a robust and flavourful fish like our Portuguese wild blue fin tuna. Whether you choose the lean Akami or the fattest Otoro, this cut gives you a satisfying, meaty bite that allows the fish’s character to shine.
Sogigiri: A sharp, diagonal cut that creates a wider, thinner surface area. This technique is all about texture and is perfect for more delicate fish. You’ll see its influence in how we prepare our Seabream or Madai (red snapper), as the angled cut enhances the firm, clean texture and allows our 30-year-old soy to kiss a larger surface area.
Usuzukuri: The ultimate showcase of a chef’s finesse. This is the paper-thin, almost translucent cut you’ll see with certain white fish, a true work of art on the plate that is as beautiful to look at as it is to eat.

Aki’s guide to Japanese sushi bliss

Part of the vibe at Aki is being in a place that respects the craft. The deep focus of our chefs is a key part of the unique energy of our Cavendish Square address. And appreciating that craft comes with a few insider tips for the table. The first rule? The chef’s creation is the final word. Every piece of nigiri is designed to be a perfect, single bite. A flawless balance of fish, rice, and seasoning. The one thing you never do is cut it yourself!

When it comes to soy sauce, less is more. For nigiri, gently turn the piece and dip the fish-side only. The rice is a delicate vessel, and you don’t want to overwhelm its subtle, vinegared flavour. And while sashimi is always for chopsticks, feel free to eat nigiri with your hands—it’s a traditional and perfectly acceptable way to enjoy it, even in the most stylish of settings.

Ultimately, the perfect bite of sushi is a moment where centuries of tradition, the mastery of a chef, and the purity of an ingredient all converge. It’s a taste of history, captured in a single, unforgettable instant.

Come and find your perfect sushi bite at Aki.

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