How Does Yaba Sushi Prepare Its Fish For Sashimi?

Early mornings at the fish market set the rhythm for how good sashimi should be handled, and that's exactly how I describe what happens behind the scenes at a place like Yaba Sushi.

I watch their process in three big stages: humane handling and chilling, parasite control and aging, then the precision-butcher and presentation. Priority one is how the fish are dispatched — many respected sushi spots favor quick bleeding techniques like ikejime or prompt gill-Cut bleeding because that preserves texture and flavor. After that the fish go straight into Ice or an ice-slurry so the flesh cools fast; keeping the cold chain Unbroken is everything. For parasite safety, they rely on deep freezing protocols (the industry standards are usually to blast-freeze at very low temps, for example -35°C for a short time or -20°C for several days) for species that commonly carry worms. Tuna often avoids long freezing because of low parasite risk, but it still gets careful inspection and controlled aging.

When it’s time to prep, the filleting is meticulous: pin-Bone removal, skinning when appropriate, and vacuum-packing or icy trays for short-term storage. For oily fish like mackerel, I’ve seen the extra step of curing with salt and vinegar to tighten the flesh and tame oiliness. Knife work is almost ceremonial — one clean single stroke with a yanagiba-style blade, wiped and rinsed between cuts, slicing against the grain to get that silky mouthfeel. Hygiene, temperature logs, and trusted suppliers are what make the whole routine safe and delicious. Honestly, watching that choreography of cold, steel, and restraint is one of my favorite tiny pleasures — it feels like craftsmanship every time.

I tend to break Yaba Sushi’s sashimi prep down into practical chunks in my head: sourcing, safety, and finishing. It sounds clinical, but the result is anything but. They start with sourcing fish from reputable suppliers and visually inspect each lot for firmness, smell, and color — fresh fish should smell briny, never fishy. After arrival, they handle immediate chilling; fish are either placed on beds of ice or into refrigerated storage that keeps them just above freezing. For some species that pose parasite risks, I know they follow freezing protocols to neutralize those hazards — there are recognized standards that most kitchens follow, like deep-freezing for specified times and temperatures.

Texture and flavor get their own focused steps. Some fish benefit from a short aging period in chilled conditions to build more complex flavors and tenderize the flesh — tuna and certain whitefish often get a couple of days. Others, like saba (mackerel), are usually cured in salt and vinegar to firm the flesh and add brightness. When they actually cut sashimi, the knife technique matters: long, single-stroke slices, consistent thickness, and attention to grain — and the workspace is constantly sanitized. For me, the combination of strict safety measures and small artisanal touches is what turns raw fish into something graceful on the plate, and it's what keeps me coming back.

Here’s how Yaba Sushi seems to treat fish for sashimi, in short but complete terms: they begin by sourcing quality fish and immediately chilling it to preserve texture. Humane slaughtering and bleeding methods like ikijime-style techniques are often used to reduce lactic acid buildup, which helps the flesh stay firm. For food-safety, species that commonly carry parasites get frozen at very low temperatures for defined periods to neutralize threats, while lower-risk fish like certain tunas might be handled differently but still carefully inspected.

After chilling and any required freezing, filleting removes bones and skin as needed, with pin-bone tweezing and precise trimming to avoid ragged edges. Some fishes receive extra treatments — salt-and-vinegar cures for mackerel, brief dry-salting for oily cuts, and controlled aging in refrigerated conditions to develop flavor. The actual slicing is done with long, clean strokes against the grain to maximize tenderness and mouthfeel; knives are wiped and rinsed to keep cuts pristine. Everything sits on ice or in chilled displays until plating with garnishes like shredded daikon, shiso, and a dab of fresh wasabi. I always appreciate how much care and restraint goes into turning raw fish into something elegant and clean on the plate — it’s quietly impressive.