Jikasei B

Skipjack tuna or bonito. A deep red fish with a robust, savory flavor and a hint of iron. Texture is firm yet tender, often served with condiments to balance its richness.

Monkfish liver, often described as the foie gras of the sea. It has a very rich, creamy, and velvety texture. The flavor is savory and delicate, usually steamed and served with a refreshing sauce.

Horse mackerel, a silver-skinned fish. It has a distinct, rich flavor that is oily and savory. The texture is firm, often served with ginger and scallions.

Butterfish, also known as melon seed fish. It has white flesh with a soft, smooth texture. The flavor is mild, sweet, and buttery due to its fat content.

Striped jack, considered a premium white fish. It offers a firm texture with a satisfying crunch that yields to creaminess. The taste is sweet, rich, and refined.

Sweet shrimp, served raw to highlight its natural sugars. It has a clear, glossy appearance and a uniquely sticky, melting texture. The flavor is intensely sweet and creamy.

Medium fatty tuna belly. It sits between lean red meat and the fattiest belly cut. The texture is smooth and soft, balancing a meaty umami flavor with the sweetness of fat.

Fatty tuna belly, the most prized part of the tuna. It is pale pink to white with intense marbling. The texture is incredibly buttery and melts in the mouth immediately.

Gizzard shad, a silver fish traditionally cured with salt and vinegar. It has a firm texture. The flavor is a complex interplay of acidity, salinity, and the fish's natural umami.

Sea urchin. Bright orange or yellow in color with a custard-like consistency. It tastes like the essence of the ocean—sweet, briny, creamy, and rich.

Barracuda, a white fish often lightly seared (aburi). Searing brings out the fat and adds a smoky aroma. The flesh is soft, flaky, and savory.

Saltwater eel, typically simmered until very tender and fluffy. Unlike fresh water eel, it is not char-grilled but poached. Mild and sweet, usually brushed with a sweet soy reduction.

A clear, delicate soup served in a lidded bowl. Usually made with a refined dashi broth and seasonal ingredients. It acts as a warm palate cleanser.

Minced fatty tuna mixed with chopped green onions. The richness of the tuna fat is cut by the fresh, herbal bite of the onion. Smooth and savory.

Dried gourd shavings that have been rehydrated and simmered in a sweet soy broth. It has a unique texture that is slightly chewy yet yielding. Sweet and savory.

Japanese rolled omelet. In sushi courses, it is often prepared to be sweet and custard-like, similar to a cake. Smooth, dense, and fluffy.

Dessert or sweet confection. A final course to end the meal on a sweet note. Could range from seasonal fruit to traditional Japanese sweets.