Tuna and pickled radish roll

Tuna and pickled radish roll (Torotaku maki)

【Makimono】
The Tuna and Pickled Radish Roll (Torotaku Maki) is a thin sushi roll that combines toro (a fatty cut of tuna) and takuan (pickled daikon radish). While some restaurants now serve torotaku as nigiri sushi, it has traditionally been enjoyed as a nori-wrapped sushi roll.

It is said that the name "Toro-Taku" became established because of its pleasing sound, rather than the alternative "Taku-Toro." When it was first created, the idea of combining toro, known for its rich, fatty umami, with crunchy takuan was quite unexpected. However, the rich flavor of the toro harmonized beautifully with the subtle acidity and crisp texture of the takuan, creating a unique combination that captivated many people. Furthermore, its well-balanced flavors pair exceptionally well with sake, making it a popular accompaniment to alcoholic drinks.

Another appealing feature of torotaku maki is the beautiful contrast between the vivid pink of the toro and the bright yellow of the takuan, visible in each cross-section. Combining outstanding flavor with an eye-catching appearance, torotaku maki has become one of the signature creative sushi rolls served at many sushi restaurants.

Finally, the torotaku nigiri sushi known as "Ohagi" is renowned as a signature dish of Sushi Sho, a restaurant in New York that earned three Michelin stars. This dish combines high-quality tuna naka-ochi (the flavorful meat scraped from the spaces between the tuna's backbone after the fillets have been removed), akami, and kawagishi (the meat scraped from around the skin of the tuna) with crunchy green onions and takuan, all wrapped around vinegared rice in the shape of the traditional Japanese sweet ohagi. Even after many of his apprentices have opened their own restaurants, they continue to serve this "Ohagi" as a tribute to Mr. Keiji Nakazawa.

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(Revision date: July 28, 2026)