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| Source: Tabimori. Daikon sprouts, treated with the same kobujime (昆布締め) technique used for seafood sushi, develop a richer umami profile. In kobujime, the sushi topping is marinated with kelp before serving. |
Tokyo-based Tabimori's Sushi University tour has a new vegetarian omakase option. According to the internationally-focused travel company, Japan has seen a surge in international tourism in recent years, but vegetarian and vegan visitors may face limited opportunities to enjoy Japanese sushi.
"Some participants completely avoid fish, while others simply dislike
raw seafood. With our growing experience in accommodating such needs, we
believe the time is right to offer an authentic, plant-based sushi
omakase experience—one that stays true to the spirit of Japanese
culinary artistry and hospitality," the company stated.
Historically, Edomae sushi chefs used techniques such as salting, simmering, steaming, marinating, and aging to enhance umami and preserve seafood before refrigeration. Today, these same techniques are applied to vegetables: salting reduces bitterness, gentle heating enhances natural sweetness, marinating in kombu adds depth, and fermentation develops complex flavours. In this way, vegetarian and vegan omakase become more than a fish substitute—they are a refined, nuanced expression of plant-based ingredients, the company pointed out
As part of the Sushi University experience, Tabimori will explain the philosophy behind Japanese culinary traditions, such as the traditional concepts of "five tastes" (五味 or gomi), "five colours" (五色 or goshiki), and "five techniques" (五法 or goho)—the core elements of washoku (和食, Japanese cuisine).
- Five tastes: sweet, sour, bitter, salty, umami
- Five colours: white, yellow, red, green, black
- Five techniques: raw, simmered, grilled, fried, steamed
These ideas, developed to balance taste, presentation, and sensory
experience, form the heart of Japanese culinary philosophy, Tabimori
said. The principles reflect Japan's long-held wisdom—taste harmony, visual beauty, and nutritional balance.
Sushi University offers an omakase sushi course for vegetarians and
vegans (¥16,000) and five other courses for general travellers
(¥19,000–¥69,000), all of which include meals and interpreting services. The omakase sushi course for vegetarians and vegans includes hotel pickup services as well as an interpreter.
Vegetarian and vegan guests will enjoy sushi crafted from the finest seasonal ingredients selected by skilled sushi chefs. Guests can watch the chefs work up close at the counter, and request a custom menu on the spot.
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Book a sushi course online at https://sushiuniversity.jp/
