Guides / shun
What sushi is in season now?
For May, these neta are currently in shun: peak-season fish and shellfish where the data is strong enough to call out.
May picks
Karei
Karei is the right-eye flounder family — hirame's close cousin, leaner and often at its best in summer (the seasons are flipped). Telling them apart is a classic test.
鰹 katsuoKatsuo
Katsuo (skipjack bonito) is a deep-red, lean relative of tuna with a bold, irony flavor — classically seared as tataki. It marks two seasons: spring's first catch and autumn's fatty return.
海松貝 mirugaiMirugai
Mirugai is giant gaper clam — the crunchy, briny siphon prized for deep oceanic sweetness and an emphatic snap. Frequently confused with (and faked as) geoduck.
蝦蛄 shakoShako
Shako is mantis shrimp — always boiled, with soft faintly sweet flesh and a flavor all its own. A vanishing Tokyo Bay classic, and not actually a shrimp.
鯛 taiTai
Tai (madai) is red sea bream — Japan's celebratory white fish: firm, clean, subtly sweet, best in spring. Often called 'red snapper' on menus, but it's a different fish.
鳥貝 torigaiTorigai
Torigai is the Japanese cockle — its glossy blue-black foot blanched to a sweet, springy bite. Named 'bird shell' for a shape (and a flavor) that recall poultry.
Month-by-month calendar
January
Akagai, Akami, Amaebi, Ankimo, Buri, Chutoro, Engawa, Hamachi, Hirame, Hokkigai, Hoshigarei, Hotate, Ika, Kani, Kazunoko, Kinmedai, Maguro, Otoro, Sawara, Shirako, Uni
February
Akagai, Akami, Amaebi, Ankimo, Aoyagi, Buri, Chutoro, Engawa, Hamachi, Hamaguri, Hirame, Hokkigai, Hoshigarei, Hotate, Kani, Kinmedai, Maguro, Otoro, Sawara, Shirako, Shirauo
March
Akagai, Aoyagi, Hamaguri, Hokkigai, Hoshigarei, Mirugai, Sayori, Shirauo, Tai, Torigai
April
Aoyagi, Hamaguri, Katsuo, Mirugai, Sayori, Shirauo, Tai, Torigai
May
June
Aji, Anago, Awabi, Isaki, Kanpachi, Karei, Shako, Suzuki, Uni
July
Aji, Albacore, Anago, Awabi, Isaki, Kanpachi, Karei, Suzuki, Tachiuo, Unagi, Uni
August
Aji, Albacore, Anago, Awabi, Kanpachi, Suzuki, Tachiuo, Unagi, Uni
September
Albacore, Ikura, Kanpachi, Katsuo, Saba, Salmon, Sanma, Tachiuo
October
Albacore, Ikura, Katsuo, Kohada, Nodoguro, Saba, Salmon, Sanma, Tachiuo
November
Akami, Chutoro, Ika, Ikura, Kohada, Maguro, Nodoguro, Otoro, Saba, Salmon, Sanma
December
Akagai, Akami, Amaebi, Ankimo, Buri, Chutoro, Engawa, Hamachi, Hirame, Hokkigai, Hoshigarei, Hotate, Ika, Kani, Kazunoko, Kinmedai, Kohada, Maguro, Nodoguro, Otoro, Sawara, Shirako, Uni
Season is a guide, not a guarantee. Region, wild vs farmed supply, handling and the chef's buying matter more than the calendar alone.