A Guide to Sashimi Varieties for Piecing Together Your Otsukuri

Sashimi is one of the most well-known parts of Japanese cuisine. It’s clean, pure, and simple. But when it’s part of a formal meal—like otsukuri—it becomes much more than just raw fish. There’s history behind it. Thought. Skill. A certain kind of calm.

At Takayama, a kappo-style omakase restaurant tucked into Singapore’s Central Business District, otsukuri isn’t rushed. It’s carefully prepared by Executive Chef Taro Takayama, who brings years of experience and respect to every course. Here, diners get more than food—they get an experience. One that starts with the finest ingredients and ends in a moment you won’t forget.

In this guide, we’ll walk you through the meaning of otsukuri, the types of sashimi that are often served, how chefs choose and cut each piece, and why presentation matters just as much as taste.

What Is Otsukuri?

Otsukuri (お造り) is a traditional Japanese way of serving sashimi. While sashimi is common and can be found everywhere—from supermarkets to sushi chains—otsukuri is more refined. It’s thoughtful. Each element on the plate is chosen with care, from the fish to the garnish to the plate it rests on.

The word itself points to craftsmanship. “Tsukuri” means “to make”. It speaks to the idea that this is not just something served but something created.

In kappo-style omakase dining, like what Takayama offers, otsukuri is one of the key courses in the meal. It comes early, when your palate is fresh. And it’s designed to impress—not with loud flavours, but with balance, purity, and grace.

The Fish You’ll Often See in Otsukuri

Let’s talk about the stars of the plate. Here are some of the sashimi types you’re most likely to encounter in a traditional otsukuri course:

1. Maguro (Tuna)

Tuna is a favourite for many reasons. It’s flavourful, rich, and versatile. You may get the lean cut, called akami, or a fattier one like chutoro or otoro, which softens instantly upon contact with the warmth of your tongue. All three offer something different—akami is clean and firm, otoro is soft and buttery, while chutoro is melt-in-your-mouth and savoury.

2. Tai (Sea Bream)

Tai is often associated with celebration in Japan. It has a mild flavour and a firm bite. It’s also beautiful on the plate, often sliced very thin and served with a bit of citrus or sea salt. It’s best in spring, when sea bream is at its seasonal peak.

3. Hirame (Flounder)

Delicate and soft, flounder is usually sliced very thin. The flesh is almost see-through. It tastes clean and light. Chefs might pair it with ponzu or just a bit of grated wasabi to keep it simple.

4. Hamachi (Yellowtail)

Hamachi is a winter fish. It has a high fat content, making it creamy and smooth. It’s often served in slightly thicker slices to bring out its texture.

5. Uni (Sea Urchin)

Uni isn’t fish, but it still shows up often. Its texture is soft and almost custard-like. The flavour is strong—sweet, salty, and rich. It adds contrast to the plate.

6. Ika (Squid) and Tako (Octopus)

These are all about texture. Squid is slick and tender. Octopus is chewier. Together, they offer something different and keep the plate interesting.

Each fish is chosen based on the season, the theme of the meal, and how it plays with the others. Some are light, some rich. Some slices are clean, others fall apart gently. The chef balances them like a painter choosing colours.

How the Fish Is Chosen and Cut

Serving sashimi is not just about slicing up a fillet and putting it on a plate. There’s a lot more to it.

How Chefs Choose Fish

Freshness is the first rule. But even “fresh” can vary. Fish used for sashimi have to be sashimi-grade, which means they are handled carefully from the moment they are caught.

Here’s what chefs look for:

• Clear eyes

• Firm flesh

• A clean smell (no strong odour)

• Slight moisture, no slime

Fish is also chosen based on fat content, texture, and season. For example, hamachi is best in the colder months, while tai shines in spring.

How It’s Cut

This part is crucial. A good cut can change how a piece of sashimi tastes.

Different fish call for different slicing methods:

• Hirazukuri – the standard cut, thick and rectangular, often used for tuna or salmon.

• Usuzukuri – very thin slices, best for flounder or sea bream.

• Sogizukuri – an angled slice that increases surface area and softness.

• Kakuzukuri – cubed slices, sometimes used for a more modern or playful look.

Each method creates a different feel in the mouth. Texture matters just as much as flavour.

Chefs also think about how the knife moves through the fish. One smooth motion, no sawing. This is because a clean cut keeps the texture intact.

Presentation: Why It’s Just as Important

In otsukuri, the plate isn’t just about flavour. It’s about balance, space, and flow.

Each piece of fish is arranged with intention. It’s not just placed, it’s positioned. The goal is to create movement, like a soft curve or a rise and fall. Something your eyes can follow.

Here are a few things that often show up on the plate:

• Shiso leaf – a peppery herb that also acts as a divider

• Daikon – often shredded thin, it cools the fish and adds crunch

• Edible flowers – small, bright accents that match the season

• Citrus – yuzu peel or sudachi slices to bring brightness

Even the plate itself matters. A dark plate might be used to make white fish pop. A rough ceramic dish might make the smoothness of the sashimi stand out.

Garnishes aren’t there for looks alone. They add flavour, contrast, and meaning. Wasabi brings heat. Sea salt pulls moisture. Ponzu adds acidity. The goal is to keep things interesting but never overpower the fish.

More Than Just a Dish

Otsukuri might seem simple at first glance. Just a few slices of raw fish, neatly arranged. But behind that is a deep respect for nature, tradition, and time.

Chefs train for years to perfect the knife work. They learn which fish to use, how to handle them, and how to plate them. Nothing is rushed. Nothing is guessed.

At Takayama, every otsukuri course is different. It changes with the season, the catch, and the diner. Some plates might be soft and quiet. Others are bolder. But all of them are made with care.

Final Thoughts

Otsukuri isn’t about impressing with size or spice. It’s quiet, careful, and incredibly thoughtful.

When you sit down at Takayama, the otsukuri course sets the tone. It tells you what’s in season. It shows the chef’s hand. It invites you to slow down and really taste what’s in front of you.

For anyone who loves Japanese food, or wants to understand it better, otsukuri is something worth experiencing. It’s not just sashimi. It’s sashimi with meaning.

Whether you're new to fine Japanese dining or have enjoyed it for years, this course offers a moment of calm in a busy world. And sometimes, that’s exactly what a good meal should be.

Experience it at Takayama today.