Is Sushi the Only Raw Fish in Japanese Cuisine?

Is sushi the only raw fish in Japanese cuisine?

Sushi is often assumed to be Japan’s signature raw fish dish. However, the real definition of sushi lies in its rice, not the rawness of the toppings. Raw fish certainly plays a part in Japanese cuisine, but there’s an entire range of traditional dishes beyond what’s typically seen on a conveyor belt or in supermarket packs.

Across Japan, raw fish is served in ways that reflect ancient preservation methods, knife traditions, fermentation, and even ceremonial presentation. Dishes like sashimi, tataki, funazushi, and tiradito each carry their own story. Some are centuries older than the modern sushi roll. This guide unpacks five dishes that go deeper than sushi, exploring their origins, flavours, and where to try them in London if you want a taste beyond the basics.

Sushi Is Not Defined by Raw Fish

What actually makes sushi, sushi?

The word "sushi" refers to rice seasoned with vinegar, known as sumeshi. This rice forms the base of all sushi, whether it's nigiri, maki, temaki, or chirashi. The toppings or fillings may include raw fish, but they can also be cooked or plant-based. The inclusion of tamago (sweet egg), unagi (grilled eel), ebi (boiled prawn), inari tofu pouches, or cucumber maki proves that sushi isn’t restricted to raw seafood.

In the UK, many people are introduced to sushi through supermarket selections or high street chains. These often feature California rolls with imitation crab, avocado, or even fried chicken, which stray far from traditional preparation but reflect local demand. Restaurants like Yo! Sushi or Wasabi offer these fusion adaptations widely across London, helping to build familiarity with the format if not the tradition.

To experience something closer to the roots of sushi, try ordering tamago nigiri or kappa maki at more authentic spots like Sushi Tetsu in Clerkenwell or The Araki in Mayfair, where the focus is on balance, texture, and skill with the rice.

Raw Fish in Japanese Cuisine: More Than Just Sashimi

What is sashimi and why is it served without rice?

Sashimi consists of thinly sliced raw fish served without rice. It highlights texture, flavour, and knife precision. Each cut follows the grain of the fish, which preserves mouthfeel and enhances tenderness. Common sashimi types include maguro (tuna), hamachi (yellowtail), tai (sea bream), and sake (salmon).

Rather than masking the fish, sashimi uses accompaniments like shiso leaf, grated daikon, and fresh wasabi to sharpen the natural taste. The fish is typically served at a controlled temperature just above chilled, which maintains structure and flavour clarity.

In London, you’ll find carefully prepared sashimi in omakase settings such as Endo at the Rotunda or Kurisu Omakase, where chefs focus on knife work, seasonality, and fish handling in the traditional Japanese way.

Tataki: A balance between cooked and raw

Tataki is a preparation where fish is lightly seared on the outside while remaining raw inside. It originated in Kōchi Prefecture, with bonito as the fish most commonly used. The seared crust adds a smoky edge, while the centre remains soft and fresh. It is often served with citrus soy, grated ginger, garlic slices, and chopped spring onions.

This semi-raw technique introduces a contrast in texture and temperature. Tataki is ideal for those who want the benefits of raw fish without the full intensity of sashimi.

At places like TITU restaurant or Roka Aldwych, you may find seared tuna or bonito tataki prepared in a way that respects its regional Japanese origins while also appealing to British palates.

Marinated fish and Japanese carpaccio

Some raw fish dishes are served after marination, which softens the fish and adds layered flavour. These dishes typically use soy, citrus juice, or vinegar to gently cure the surface. A standout is aji no nanbanzuke, where fried horse mackerel is marinated with onions, carrot, and chilli.

Contemporary chefs in London have adapted this concept into Japanese-style carpaccio, where fish like sea bass or yellowtail is drizzled with yuzu dressing, ponzu jelly, or toasted sesame oil. These variations appear frequently on kaiseki menus or at modern izakaya-style restaurants.

What Are Japan’s More Traditional Raw Fish Dishes?

Funazushi: Fermented and centuries old

Funazushi is a fermented fish dish from Shiga Prefecture, often made with nigorobuna, a local type of freshwater carp. The fish is gutted, heavily salted, and packed in cooked rice for months to ferment under pressure. This traditional process predates refrigeration and produces a sharp, tangy flavour profile similar to strong cheese.

The fermentation develops lactic acid bacteria which preserves the fish naturally. The final dish has a distinct aroma and deep umami taste that reflects both technique and time.

While you’re unlikely to find authentic funazushi on a typical London menu, restaurants focused on fermentation or ancestral techniques such as Fermentation Lab occasionally offer classes or tasting events that include pickled or preserved Japanese ingredients inspired by these older traditions.

Hōchōdō: Knife ceremony with no physical contact

Hōchōdō is a ceremonial method of preparing fish using long-handled knives and chopsticks, without ever touching the fish by hand. It originated in the Heian period and is still practised at imperial and shrine ceremonies. The focus is on visual presentation, respect for the fish, and spiritual balance.

The chef performs slow, controlled movements in silence, treating the preparation as a form of offering. The use of the yanagiba knife is symbolic, and the ritual is steeped in values from Shinto practices.

While you’re unlikely to witness hōchōdō in central London, the attention to knife work seen at omakase counters draws on the same principles of precision and respect.

Ikizukuri and odorigui: How fresh is too fresh?

Ikizukuri is the preparation of seafood that is served moments after being killed, sometimes with nerve response still visible. Odorigui involves consuming live or recently stunned sea creatures like squid or baby octopus. Both highlight the concept of absolute freshness, although they remain controversial due to animal welfare concerns.

In Japan, these methods are typically found in coastal areas with access to live catch and highly skilled chefs trained in fast and humane killing techniques. While not common in the UK, the ethical discussion around live seafood preparation is relevant when considering freshness standards, supply chains, and sustainable sourcing in London’s sushi industry.

For a deeper look at food sustainability, our guide on sustainable seafood options in UK restaurants offers useful insights.

Where Can You Try Nikkei Cuisine and Tiradito in London?

Tiradito is a thinly sliced raw fish dish that originated in Peru, influenced by Japanese sashimi technique and local ceviche traditions. It is typically served with lime, chilli, coriander, and yellow pepper sauces.

This fusion belongs to Nikkei cuisine, which was created by Japanese immigrants in Peru and has become increasingly popular in the UK. The balance between sharp citrus and soft sashimi-like fish creates a dish that feels both familiar and new.

In London, Nikkei restaurants in Mayfair and Covent Garden serve tiradito alongside more familiar sushi options. These spots blend Peruvian spice with Japanese precision, and reflect how traditional techniques can evolve through global influences.

Raw Fish in Japanese Cuisine: More to Explore Than Sushi Alone

Japanese cuisine offers far more raw fish variety than most people realise. From the delicate balance of tataki to the pungent depth of funazushi, each dish is shaped by regional preferences, seasonal availability, and centuries-old food philosophy.

London’s restaurant scene reflects this diversity more than ever, with traditional omakase counters, Nikkei fusion spots, and even izakaya pubs offering slices of raw culture from across Japan. While sushi may be where it starts for most, there is much more to taste and learn once you understand that raw fish in Japan is as much about history and intention as it is about flavour.

If you're ready to expand your palate, explore our Japanese restaurant in London worth visiting.