Sushi in Season

Spring

Hard clam
(hama-guri)

Parboiled, then marinated with a seasoning using the broth the clams were boiled in. Chewy and juicy.

Halfbeak (sayori)

Salted, then rinsed with vinegar to remove the salt. Minced shrimp mixed with seasonings is placed between the rice and the topping. A simple yet refined taste.

Japanese egg cockle (tori-gai)

Dark purple ones with a sheen are best for this type of sushi, offering a tender texture and a unique sweetness.

Trough shell
(miru-gai)

Has the best chewy texture of all shellfish. A luxury item, partly because so few are available.

Japanese blackish halfbeak (kisu)

The fish has a slender, graceful shape and a refreshingly light taste. Wrapped in kombu seaweed for a short time to add flavor.

Summer

Abalone (awabi)

There are different ways to prepare abalone, depending on the variety: raw, steamed or simmered. Whatever the preparation method, it always provides a satisfying fragrance of the sea.

Sea bass (suzuki)

This white fish tastes best in summer. Simple taste and a little chewy, but has a satisfyingly smooth texture.

Common Japanese conger (anago)

Becomes very tender after simmering. Conger taken from Tokyo Bay is said to be the best.

Japanese horse mackerel (aji)

Rinsed for just a moment in vinegar to improve the flavor of the fatty fish. Ginger and chive slices are placed between the sushi rice and the topping.