Sushi and Sashimi at Sumire
Grand Hyatt Jakarta’s signature Japanese restaurant, Sumire, has been serving its loyal customers the best and freshest sushi and sashimi for more than 25 years. Discover what keeps these patrons coming back for more.
Most popularly served as sashimi, sake has a bright reddish-orange flesh that is tender, fatty and delicious. At Sumire, salmon is flown in every day, ensuring freshness and quality. The restaurant offers two varieties of salmon, Norwegian and Tasmanian, the latter of which is the chef’s favourite and is only flown in on Tuesdays and Fridays. Salmon is a great source of omega-3 fatty acids, which contribute to healthy brain, heart and joint functions.
Otoro (Tuna Belly)
Bluefin tuna is flown in from Japan, after which Sumire’s chefs remove the otoro, the lowest part of the belly next to the head. Highly prized by the Japanese, this expensive cut of tuna is very high in fat and melts in the mouth. Just like beef, the white lines of fat in tuna meat are called marbling, and more of it means fattier, more tender meat. Because this item is limited, be sure to call Sumire beforehand to check on its availability.
Uni (Sea Urchin)
Inside spiny black sea urchins are succulent orange ovaries, which are prized for their delicate texture and sweet briny flavour. There are three different grades of uni, with A as the highest and C as the lowest.
- Grade A – Bright gold, orange or yellow in colour, with a firm and buttery texture, a fresh briny ocean aroma and a sweet buttery taste.
- Grade B – Gold, orange or yellow in colour, with a firm and buttery texture, a briny ocean aroma and a crisp nutty taste.
- Grade C – Yellow, orange or brown in colour, with a soft and creamy texture, a briny ocean aroma and a more neutral nutty taste.
Good uni should not have any hint of fishiness. Sumire uses only Grade A uni.
Best eaten as sashimi, hamachi begins with a bold buttery flavour and ends with a sweet finish. Hamachi is sourced in two different ways.
- Farming – This method cultivates the fish in nets in the sea, making for a fattier, softer and lighter coloured flesh, as these fish do not get as much exercise as wild yellowtail.
- Wild caught – Usually found in the Pacific and Indian oceans, these fish are smaller and have firmer and darker flesh.
Sumire uses only the best farmed hamachi.
Inari (Sweet Deep-Fried Tofu)
In Japanese, Inari means “carrying rice”. This dish is made with aburaage, a very thinly sliced deep-fried tofu. To make inari, aburaage is boiled in a sweet Japanese seasoning, cooled, and then filled with sushi rice. Its slightly spongy texture and sweet flavour makes it desirable to many diners. This sushi is a must for vegetarians.
Akagai (Ark Shell)
Oysters may be hard to open, but opening an ark shell takes another level of skill. The shell has to be cracked or slit just at the right spot to be able to extract the akagai, which blossoms like a flower. Its bright reddish colour and rubbery, crunchy texture makes it one of the most popular sushi shellfish in Japan.
Tai is a delicately flavoured white-fleshed fish that has some bite to its texture. Considered one of the top white-fleshed fish in Japanese cuisine, tai is often served at celebrations. It is high in vitamin B1 and low in fat.
Amaebi (Sweet Shrimp)
Amaebi is a sweet northern cold-water shrimp and the only species of shrimp that is best enjoyed raw, especially as sushi. Live and freshly peeled, these shrimp are somewhat crunchy. After peeling them and letting them sit in a refrigerator overnight, sugars in the shrimp begin to develop, making them even sweeter.
Aside from sushi and sashimi, Sumire also serves a variety of Japanese dishes. See this article or check out this Zomato page. Sumire is open every day for lunch (12:00 PM – 3:00 PM) and dinner (6:00 PM – 11:00 PM). Reservations are highly recommended to guarantee a seat. To make a reservation, please call +62 21 2992 1234 or book online by visiting this page.