Nomura Sushi

Sakura-masu (Cherry Salmon) is a seasonal fish in spring. Soft flesh, rich in oil, with a unique sweetness and aroma. Usually eaten as sushi or sashimi.

Young Anago (Sea Eel), crystal clear. Smooth and slippery texture with a faint, delicate sweetness. Often served with Tosa vinegar or as a gunkan maki.

Shira-uo (Icefish), a representative small fish of spring, with a transparent body. Tender texture with a slightly bitter, mature flavor. Can be eaten raw or as a sushi topping.

Kasugo, a young sea bream. The skin has a pale pink hue, and the flesh is tender and refreshing. Usually marinated in vinegar to enhance its flavor.

Kinmedai (Splendid Alfonsino), a deep-sea fish with red skin. Extremely rich in oil, with fatty and sweet flesh. The skin is often seared to enhance its aroma.

Karei (Flatfish), a type of white fish. Light and delicate flesh, with a chewy texture. Mild flavor, allowing you to savor the natural sweetness of the fish.

Sawara (Japanese Spanish Mackerel), rich in oil in spring. Tender flesh, rich flavor. The skin is grilled to a delightful aroma and texture.

Akagai (Ark Shell), a premium sushi ingredient. The shell meat is a vibrant red, with a crisp and sweet texture. Has a rich oceanic aroma.

Boiled Clam (Ni Hamaguri), boiled clams. Plump and tender meat, infused with a special sauce. A classic ingredient of Edomae sushi.

Shima-aji (Striped Jack), considered the finest white fish. Rich in oil yet firm, with a crisp and delicious texture.

Aji (Japanese Horse Mackerel), a popular, shimmering fish. Rich in oil with a strong flavor. Often served with chopped scallions and ginger to remove any fishiness and enhance the taste.

Kisu (Japanese Whiting), with white and light-tasting flesh. Elegant flavor and delicate texture. Often marinated in konbu (kelp) to enhance its flavor.

Kochi (Flathead Fish), a premium white fish in summer. Firm and elastic flesh, with a light and sweet flavor and a unique texture.

Octopus, carefully simmered or massaged. Soft yet chewy texture, with a delicious sweet flavor.

Shin Ika (Baby Cuttlefish), a delicacy of early summer. Extremely tender flesh that melts in your mouth with a faint sweetness.

Thick and plump Ishigaki shellfish. Crisp texture, with a rich sweetness that spreads after chewing.

Shinko, young Kohada (Gizzard Shad), a favorite of sushi connoisseurs. Marinated in vinegar, with a refreshing sour taste and tender flesh.

Abalone, a premium ingredient in summer. Springy texture, rich and delicious flavor. Often steamed with sake to retain its original taste.

Iwashi (Sardine), fattiest in autumn. Rich in oil, melts in your mouth with a strong umami.

Shima-aji (Striped Jack), considered the finest white fish. Rich in oil yet firm, with a crisp and delicious texture.

Water octopus, a large species of octopus. High water content, soft and tender texture with a sweet flavor.

Kamasu (Barracuda), with white flesh. Rich in subcutaneous fat, which melts when grilled, creating an alluring aroma.

Cod milt, with a rich, creamy, and smooth texture. Mellow flavor, with no fishiness.

Anago (Sea Eel), with soft and delicate flesh. Melts in your mouth after simmering, usually served with a sweet sauce.

Amadai (Tilefish), with soft, moist flesh. Has a natural sweetness, and its flavor is enhanced after aging.

Buri (Japanese Amberjack), a representative fish of winter. Extremely rich in oil, fatty flesh that melts in your mouth with a rich flavor.

Hirame (Olive Flounder), the king of white fish in winter. Firm and translucent flesh, with a light and elegant flavor that leaves a sweet aftertaste.

Kawahagi (Thread-sail Filefish), with light and delicate flesh. Its liver is the most delicious part, often mixed with soy sauce for a rich flavor.

Monkfish liver, known as "foie gras of the sea." Dense and smooth texture, rich and mellow flavor, a winter delicacy.

Matsuba-gani (Snow Crab), the king of winter flavors. The crab meat is sweet and juicy, with distinct strands, and an excellent flavor.

Kohada (Gizzard Shad Fingerling), representative of Edomae sushi. Marinated in salt and vinegar, with a balanced sour and salty taste that brings out the fish's umami and luster.