Guides / first order
Beginner sushi order
Start with clean, approachable textures before pushing into iodine, liver, milt, strong cures and luxury shellfish.
Order these first
Aoyagi
tender, snapping; Feb, Mar, Apr.
海老 ebiEbi
firm, snappy; No clear shun.
平目 hirameHirame
firm, delicate; Dec, Jan, Feb.
北寄貝 hokkigaiHokkigai
crunchy; Dec, Jan, Feb, Mar.
烏賊 ikaIka
dense, slippery, smooth; Nov, Dec, Jan.
kanikamaKanikama
springy, uniform; No clear shun.
鰈 kareiKarei
firm; May, Jun, Jul.
数の子 kazunokoKazunoko
crackling, crunchy; Dec, Jan.
真砂 masagoMasago
fine, soft; No clear shun.
細魚 sayoriSayori
firm, delicate; Mar, Apr.
白魚 shirauoShirauo
soft, delicate; Feb, Mar, Apr.
鱸 suzukiSuzuki
firm; Jun, Jul, Aug.
蛸 takoTako
firm, springy; No clear shun.
飛子 tobikoTobiko
tiny crunch; No clear shun.
鯛 taiTai
firm; Mar, Apr, May.
赤貝 akagaiAkagai
crunchy, snapping; Dec, Jan, Feb, Mar.
蛤 hamaguriHamaguri
plump, tender; Feb, Mar, Apr.
鳥貝 torigaiTorigai
springy, tender; Mar, Apr, May.
Save these for later
These can be excellent, but the texture, intensity, safety caveat or price makes them better after you know what you like.