Isami Sushi

Squid tentacles (Geso). Chewy texture and savory taste. Often served with a sweet soy glaze (tsume) or salt.

A thick slice of Japanese rolled omelet (Tamagoyaki). Sweet and savory custard-like flavor.

Squid (Ika). Firm and chewy texture with a clean, mild sweetness. A classic sushi topping.

Flying fish roe (Tobikko). Small, crunchy orange eggs with a mild, salty, and smoky flavor. Usually served as a gunkan-maki (battleship roll).

Horse Mackerel (Aji). A silver-skinned fish with a rich, savory flavor. Often topped with grated ginger and green onions to balance the oiliness.

Round Clam (Aoyagi). Orange-colored shellfish with a distinct ocean aroma and sweet flavor.

Boiled Shrimp (Ebi). Sweet and firm. A familiar and popular sushi item.

Mackerel (Saba). Usually cured with vinegar (Shime-saba). Rich, oily, and tangy.

Lean Tuna (Maguro/Akami). Deep red color with a firm texture and iron-rich flavor.

Scallop (Hotate). Soft, creamy, and naturally very sweet. Melt-in-the-mouth texture.

Sardine (Iwashi). Fatty and flavorful silver fish. Often served with ginger and scallions.

Boiled Octopus (Tako). Chewy texture with a sweet, savory taste.

Amberjack (Kanpachi). A premium white fish with moderate fat and a firm, crisp texture.

Gizzard Shad (Kohada). A small silver fish, marinated in vinegar and salt. Distinctive umami and acidity.

Young Yellowtail (Hamachi). Rich, buttery, and oily fish. Very popular for its melt-in-the-mouth fat content.

Cockle (Torigai). A shellfish with a distinct beak shape. Sweet and slightly crunchy texture.

Conger Eel (Anago). Cooked until soft and fluffy, then glazed with a sweet soy sauce (tsume). Unlike Unagi, it is from salt water and less oily.

Fatty Tuna (Toro). The fatty belly part of the tuna. Rich, oily, and intensely flavorful.

Mantis Shrimp (Shako). Boiled shrimp-like crustacean with a distinct, slightly earthy flavor and crumbly texture. Often brushed with sweet sauce.

Cucumber Roll. A simple sushi roll with fresh cucumber strips and sesame seeds. Refreshing and crunchy palate cleanser.

Tuna Roll. A classic thin sushi roll filled with raw lean tuna.

Pickled Radish Roll. Filled with yellow pickled daikon (takuan). Sweet, salty, and very crunchy.

Pickled Burdock Roll (Yamagobo). Filled with orange pickled burdock root. Crunchy with an earthy flavor.

Dried Gourd Roll. Filled with strips of gourd simmered in soy sauce and sugar. Sweet and savory traditional Edo-style sushi.

Shiso Roll. Filled with aromatic perilla leaf (shiso) and often pickled plum (ume). Highly fragrant and refreshing.

Mustard Greens Roll. Filled with pickled takana (mustard greens). Savory and slightly spicy.

Shiokara Roll. Filled with salted fermented squid guts. Strong, pungent, salty flavor. A distinct acquired taste.

Natto Roll. Filled with fermented soybeans. Distinctive sticky texture and strong aroma.

Sea Urchin (Uni). Rich, creamy, and oceanic. Served as a battleship roll (gunkan).

Negitoro Roll. Filled with minced fatty tuna and green onions. Rich and flavorful.

Spicy Cod Roe (Mentaiko). Salted and spiced pollack roe. Salty with a chili kick.

Salmon Roe (Ikura). Large orange eggs marinated in soy sauce. Bursts with savory juice in the mouth.

Mackerel and Scallion Roll. Chopped mackerel with green onions. Oily and aromatic.