Behind the garnishes: Why every detail on your plate matters

Behind the Garnishes: Why Every Detail on Your Plate Matters at TAKU

At TAKU, every garnish—no matter how small—is there for a reason. In Japanese cuisine, and particularly in the world of Omakase, there’s no such thing as decoration for decoration’s sake. Each detail is chosen to complement the fish, enhance the aroma, balance the palate, or highlight the changing seasons.

A Philosophy of Restraint

Minimalism defines the Omakase experience. But minimal doesn't mean plain—it means deliberate. The rice is seasoned to match the fish. The temperature of each piece is calibrated. And the garnishes? They’re precision tools, not afterthoughts.

Take our sushi counter, for example. You may have noticed slivers of yuzu zest, a hint of grated ginger, or a vibrant green paste topping your nigiri. These aren’t simply visual accents—they’re flavour bridges.

The Art of the Garnish

Sudachi zest is one of our most misunderstood garnishes. At first glance, it may look like lime—but sudachi is a different citrus entirely. Native to Japan, it has a sharper acidity and a more herbal, peppery fragrance than lime. It brings brightness to richer cuts of fish like chutoro or kinmedai without overwhelming them—cutting through fat with finesse.

Yuzu zest, on the other hand, offers an aromatic citrus note that lifts the palate, often used on cleaner, lighter fish where fragrance matters as much as acidity.

Our grated ginger is prepared finely—meticulously so—to avoid the stringy texture that often turns diners off. Instead, you’re left with a clean warmth that sharpens the taste of leaner cuts or balances oily fish like saba.

And that vibrant chive paste? It adds an earthy, onion-like depth without the sharpness of raw chive. We use it sparingly—but in the right moment, it turns a good bite into a perfect one.

Sudachi

Garnishes Beyond Sushi

Beyond the sushi counter, our garnishes continue to play a quiet but vital role. Whether it’s a hand-picked herb, a touch of kelp oil, or a delicate foam, these small additions are designed to elevate—not overshadow—the core ingredient. They help tell the story of the season, the sourcing, and the chef’s intent.

This level of attention is part of what sets TAKU apart—and contributes to milestones like retaining our Michelin star for the third consecutive year.

At TAKU, a garnish is never just a garnish. It’s a final brushstroke on a dish that’s already been crafted with precision, patience, and purpose.

Book your Omakase experience here and discover how the smallest touches can create the biggest impact.

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