Among the most emblematic symbols of the Japanese gastronomy, sushi occupies a special place. Elegant, refined, complex in its simplicity, it is today a globally appreciated dish, transcending borders and cultures.
But behind every bite of nigiri or maki roll lies a thousand-year-old story and the fruit of demanding training, worthy of the greatest culinary arts.
Ancestral roots
The history of sushi begins far from the counters of Tokyo. Its origins date back to the 3rd century in Southeast Asia, where a method of preserving fish in fermented rice, called narezushi, was born. This technique spread to Japan in the 8th century. At the time, only fish was eaten, the rice being discarded after fermentation.
It was only in the 15th century that the namanarezushi appeared: a version where both rice and fish were eaten, the fermentation process being shortened. Then, in the 18th century, Edo (present-day Tokyo) saw the birth of the hayazushi, a direct ancestor of modern sushi, in which fresh fish is served with vinegared rice for immediate consumption. This innovation was a response to rapid urbanization and the search for quick meals, and marked the beginning of sushi as we know it today.
Sushi in the contemporary era
In the 20th century, with globalization and the craze for Japanese cuisine, sushi conquered the West. It reinvented itself and diversified: California rolls, sushi bowls, vegetarian versions... So many variations sometimes far removed from Japanese traditions, but testifying to its incredible adaptability.
However, in Japan, traditional sushi, especially the edomae-zushi, prepared with local fish and served on seasoned rice, remains a codified art. It is in this respect for gesture, seasonality and harmony that all the finesse of the sushi master's craft is expressed.
The path of shokunin : become a sushi master
Être master sushi, or itamae, cannot be improvised. It is a rigorous path that often begins with several years of learning as an apprentice (shokunin minarai). In the early years, the future chef doesn't even have access to fish. He learns to clean utensils, prepare rice to perfection, observe, repeat, and assimilate.
Only after proving his commitment and understanding of the basics can he touch the fish, learn the cuts, the preservation, the seasoning. Each step is a rite of passage. Patience, precision, and humility are the pillars of this training, which can last up to a decade before he can stand behind the counter as aitamae.
But beyond the technique, it is a philosophy that is transmitted: respect for ingredients, connection with the customer, perpetual quest for perfection in simplicity.
The balance between tradition and innovation
Today, some sushi masters are experimenting with unusual combinations, introducing local fish from outside Japan, or collaborating with foreign chefs. Tradition isn't static: it lives on, adapts, but retains its core intact.
In the world of Japanese haute cuisine, refinement is often expressed in discretion, purity of gesture, and the nobility of ingredients. But sometimes, perfection reaches such a level that it becomes an object of global fascination. This is the case with “Kiwami Omakase”, the world's most expensive sushi, crowned by Guinness World Records in 2023, and served in an exclusive restaurant in Osaka, Kirimon Sushi.
A 350 yen tasting experience
The price of the menu " Kiwami Omakase » costs 350 Japanese yen, or about 000 US dollars. But it's not just a meal: it's a ceremony, a sensory journey through the excellence of seafood and the mastery of Japanese tradition.
This exceptional menu consists of 20 pieces of sushi, each representing a peak of technique, taste and rarity. The word omakase, meaning "I leave it to the chef", takes on its full meaning here: the guest abandons himself to the culinary vision of a great master, in an almost spiritual exchange.
Rare and precious ingredients
Sushi reaches new heights thanks to a selection of ingredients of incredible rarity:
Pacific bluefin tuna, in its three emblematic cuts: otoro (fat belly), chutoro (semi-fat), and akami (lean part).
Beluga caviar, bringing an unparalleled iodized depth.
Purple sea urchin (murasaki uni) et green sea urchin (bafun uni), known for their melting texture and subtle taste.
Whale Tail Sei, a flesh banned from import in many countries, rare even in Japan.
Hairy crab, tiger prawns, sea eel and conger eel, each prepared according to ancestral methods, sometimes with fermentation or delicate smoking.
Black truffle, steamed abalone, oboro, and shinko (young summer shad), a highly sought-after seasonal ingredient.
Each piece is placed on rice made from noble varieties of Akita and Yamagata, seasoned with aged vinegars, in keeping with the style. edomaeEdible gold leaf completes this ephemeral work of art.
This menu is much more than an ostentatious luxury: it embodies the quintessence of washoku cuisine, an intangible cultural heritage of humanity according to UNESCO. Respect for the season, the balance of textures, the aesthetics of the presentation, the warmth of the personalized service, all combine to make "Kiwami Omakase" a celebration of Japanese hospitality.
A fascinating record
Le Guinness World Records officially recognized "Kiwami Omakase" as the world's most expensive sushi on July 25, 2023. This record dethrones a previous luxury creation by Angelito Araneta Jr., a Filipino chef who in 2010 imagined nigiri set with diamonds and wrapped in 24-carat gold leaf.
But unlike these "jeweled" sushi, "Kiwami Omakase" stands out for the sincerity of its approach: here, the price doesn't pay for the appearance, but the content, the gesture, the silence, the moment. The most expensive sushi in the world is not a display of wealth, but a tribute to nature, time, and the humility of Japanese culinary art. A mouthful of beauty... to be savored with reverence.
In a world where speed rules, sushi remains an ode to controlled slowness and the beauty of detail. Whether enjoyed in a street stall in Osaka or in a starred restaurant In Paris, sushi reminds us that perfection can be contained in a bite, and that the skill of a sushi master requires a lifetime of dedication.
Yasmine Maylin
