Two Signature Dishes at Sushi Amamoto
Some dishes define a restaurant more than others. At Sushi Amamoto, two courses have come to represent the kitchen's approach clearly: one rooted in a regional Japanese tradition, the other a study in contrast and simplicity. Both are signatures of the current menu.
Oshizushi: pressed sushi from Osaka
Trout Oshizushi
Oshizushi is a style of sushi that predates the hand-formed nigiri most people know. It originates from Osaka and the Kansai region, where fish was pressed with rice into a wooden mould called an oshibako, then sliced and served. The technique is older and more deliberate than nigiri, built around compression and precision rather than speed.
At Sushi Amamoto, Chef Amamoto uses the oshibako to press shari into a firm rectangular block, encased in a thick-cut slab of Hampshire trout and wrapped in konbu. The box is spun and pressed, producing a clean, dense bite with distinct layers. The konbu adds a quiet depth of flavour without competing with the fish.
Mackerel is the traditional choice for oshizushi. Chef Amamoto chose trout instead, specifically sourcing from Hampshire, finding that the local fish carries a clean, mild richness that works better with the pressed rice and konbu than the stronger flavour of mackerel. It is a regional Japanese form given a European ingredient, and the two hold together well.
Grilled mochi with N25 caviar and nori
Grilled handmade mochi with N25 caviar and nori
The second signature sits within the Prestige Omakase, where richer and more considered ingredients tend to appear. It is a handmade mochi, grilled over binchotan until the outside is crisp, then topped with nori and N25 caviar.
The result is a single bite that moves between textures: the crunch of the rice cake, the softness beneath, the brine of the caviar, the clean mineral note of the nori. Guests pick it up whole, the nori acting as a natural wrap. Many describe the experience as similar to eating a taco.
It is a dish that is easy to eat and not easy to forget. The caviar brings saltiness; the grilled mochi brings warmth and chew; the nori ties it together.
Book your seat at Sushi Amamoto and experience the current menu at our 16-seat counter in Mayfair.