The Science of Ikejime
The principle is simple: The less trauma a fish suffers during slaughter, the better the quality of the meat. First, the brain of the fish is crushed. Then, a metal rod is inserted through its spine to paralyse the fish, preventing the release of lactic acid and cortisol which sour the meat. By sourcing only from Ikejime-trained suppliers, we get the freshest, best quality sashimi. This is how we make the best sushi in Singapore.