Sushi Saito

Herring roe marinated in dashi soy sauce. It has a distinctive crunchy texture and a golden yellow color. A classic Japanese delicacy often served on New Year's.

Fresh scallop (hotate) grilled or served raw, wrapped in dried seaweed (isobe). The scallop is sweet and tender, complemented by the savory crisp nori.

Female snow crab, prized for its roe and rich flavor. The meat is sweet and delicate, often served carefully picked from the shell.

Monkfish liver, often referred to as the foie gras of the sea. Steamed and served with ponzu sauce. It has a rich, creamy texture and savory taste.

Beltfish or Largehead Hairtail. A white-fleshed fish usually grilled to bring out its savory fat. The texture is soft and flaky.

Barfin Flounder, a high-end white fish. It has a firm texture and a refined, subtle sweetness. Often aged slightly to enhance umami.

Adult Yellowtail. Known for its rich fat content and buttery texture. A winter delicacy that melts in the mouth.

Gizzard Shad, a silver-skinned fish. Typically cured with salt and vinegar to balance its strong, fishy flavor. A staple of Edomae sushi.

Lean Bluefin Tuna marinated in a soy-based sauce. The marination adds savory depth and gives the red meat a smooth, glistening texture.

Medium fatty tuna. It strikes a balance between the meaty flavor of lean tuna and the rich sweetness of the fat. Soft and flavorful.

The fattiest part of the tuna belly. It has intense marbling and a very rich, oily flavor that dissolves instantly in the mouth.

Golden Cuttlefish (Ink Squid). Known for its clean, crisp bite and subtle sweetness. Texture is firm yet yielding.

Japanese Tiger Prawn. Usually boiled briefly to bring out sweetness and a firm texture. Rich in umami and visually striking with its stripes.

Mackerel. An oily fish with a strong, distinct flavor. Usually cured with vinegar and salt to soften the taste and preserve freshness.

Sea Urchin gonads. Custard-like and creamy with a sweet, briny ocean flavor. Served atop rice wrapped in nori.

Salt-water Conger Eel. Simmered until very soft and fluffy, then glazed with a sweet sauce (tsume). Warm and comforting.

A thick sushi roll containing multiple fillings like egg omelet, vegetables, and seafood. Colorful and substantial.

Japanese rolled omelet. In high-end sushi, it is often made with ground shrimp or fish paste and baked to a cake-like, custard texture. Sweet and savory.

Apple Sherbet. A refreshing frozen dessert with the sweet and tart flavor of fresh apples. Acts as a palate cleanser.