Matsue Sushi - Ebisu Main Store

The quintessential sushi topping. Red tuna meat with a rich, savory iron flavor and smooth texture. Best enjoyed with a little soy sauce.

A classic white fish with a firm, slightly chewy texture and a clean, delicate sweetness. Often served with a touch of salt or citrus (sudachi).

A summer white fish known for its moderate fat content and sweet flavor. The skin is often lightly seared to enhance the aroma.

Also known as Blackthroat Seaperch. A high-end white fish famous for its incredible fattiness, often described as the 'wagyu of the sea'. Rich and buttery.

A deep-sea fish with bright red skin. The meat is tender with a high fat content and a sweet, savory umami profile.

The 'King of White Fish' in Japan. It has a firm texture and a refined, elegant sweetness. A standard for celebrations.

A member of the yellowtail family. It is leaner and firmer than Buri, with a crisp texture and balanced fat.

Gizzard shad. A silver-skinned fish almost always cured in vinegar and salt. The curing process highlights its strong umami and balances its natural oils.

A popular silver fish. It has a pronounced flavor that pairs perfectly with grated ginger and green onions.

Rich and oily mackerel. Usually vinegar-cured (Shime-saba) to soften the strong flavor and preserve freshness.

Young sea bream. It has a delicate, soft texture and beautiful light pink skin. Often lightly cured with vinegar or kelp.

Beltfish. A silver-skinned fish with soft white meat. It is often lightly grilled (aburi) to crisp the skin and melt the fat underneath.

The gonads of the sea urchin. Famous for its custard-like creamy texture and intense ocean sweetness. A delicacy.

Marinated salmon eggs. They pop in your mouth, releasing a savory, salty liquid (soy sauce marinade) that flavors the rice.

Japanese Tiger Prawn. Usually boiled briefly to enhance its sweetness and firm texture. Known for its beautiful striped pattern.

A large, plump shrimp usually served raw to highlight its sticky, melting texture and profound sweetness.

Raw squid. Depending on the variety, it can be crunchy or sticky. It has a mild, sweet flavor that develops as you chew.

Sea eel, simmered until fluffy and soft. Served warm with a sweet soy-based sauce (tsume). Unlike freshwater eel, it is not fatty but very tender.

A large shellfish similar to a scallop but firmer and crisper. It has a concentrated shellfish umami.

Surf clam with a distinctive purple-tipped tongue. It has a meaty texture and a sweet, oceanic flavor.

A premium shellfish. Served raw for a crunchy texture (ocean scent) or steamed for a tender, velvety texture.

Raw scallop. Soft, creamy, and extremely sweet. A favorite for its gentle texture and flavor.

A red-fleshed clam. Prized for its refreshing ocean scent and crisp, snappy texture.

Raw oyster. Creamy, mineral-rich, and tasting of the sea. Usually served with ponzu or lemon.

Skipjack Tuna. A red fish with a strong, iron-rich flavor. Often seared on the outside (tataki) and served with garlic or ginger.

A white eel with many small bones that are expertly cut (hone-giri) to make them edible. Light, fluffy texture, often served with plum sauce.

Known as the foie gras of the sea. Steamed monkfish liver, very rich and creamy. Served with ponzu sauce.

Northern shrimp. Small, soft, and named for its intense natural sweetness. Served raw.

Mature yellowtail. Known for its high fat content and rich, buttery flavor, especially in winter.

A high-end delicacy. The meat is white, translucent, and very firm/chewy. It has a subtle, delicate flavor.

Snow Crab meat. Sweet, fibrous, and juicy. A winter specialty.

Spanish Mackerel. A white-fleshed fish (biologically red) that is soft and buttery. Often seared or cured.

Fatty salmon with a soft, melting texture and rich flavor. A universal favorite.