Ika vs Tako: what's the difference?
Ika vs Tako: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Ika | Tako |
|---|---|---|
| Japanese | 烏賊 イカ · ika | 蛸 タコ · tako |
| Species | Sepioteuthis lessoniana | Octopus vulgaris |
| Texture | dense, slippery, smooth | firm, springy |
| Richness | ●●○○○ | ●●○○○ |
| Oiliness | ●○○○○ | ●○○○○ |
| Peak season | Nov, Dec, Jan | — |
| Sustainability | varies | varies |
| Mercury (ppm) | — | — |
| Price | $ | $$ |
| Beginner-friendly | Yes | Yes |
At a glance
烏賊 ika
Ika
Ika is squid — served raw for a dense, slippery, subtly sweet bite, often finely scored with knife cuts to tenderize it and catch the soy.
蛸 takoTako
Tako is octopus — usually pre-boiled for a firm, springy bite and clean, mildly sweet flavor. Getting it tender instead of rubbery is a quiet test of the kitchen.