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Fattier than it's brother, Unagi, Anago tends to be more dense and chewy.

The belly strip of the yellowtail. Incredibly rich with a nice buttery flavour.

The meat that comes from the tail fin muscle of a flatfish. Crunchy yet fatty, this fish has an amazing flavor profile.

This is a rather rare fish with a smooth mild taste

Salty, very savory, rich in umami, and a bit more fishy than most other sushi items

A distinctive fish with sun-yellow stripes, the Threadfin Bream features mild lean white meat and a distinctive flavored skin. Found in the sand and mud of Nagasaki and Fukuoka, it’s caught year-round but is usually at its best in the spring and summer.

Kamasu is a tasty and mild fish usually served with some skin on and torched to release its fatty flavors

A flat, mild fish usually served with its own liver

Kohada are one of the most traditional variety of sushi in authentic Edomae sushi. Usually pickled, this fish is very rich in umami flavor.

This is a species of butterfish prized for its lack of bones and extremely sweet taste when steamed. This fish is more prevalent in Southeast Asian Countries such as Singapore. In Japan, Managatsuo translates to imitation bonito. The origin behind this name is from the Seto Inland Sea where Japanese prized bonito cannot be caught, but instead, managatsuo can be caught in abundance, and is said to be just as delicious.

A popular substitution for giant clam. Pronounced "gooey-duck”. In addition to sweetness, it has a strong flavor unique to shellfish. As the mirugai catch has decreased, it has become a super high-grade shellfish.

Saba has the longest history in thraditional edomae-style sushi. Fatty, oily, and extremely rich in flavor. Commonly cured and marinated in vinegar.

A mix between a white fish and silver, this fish boasts soft, almost flaky texture and great umami flavors.

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This fish offers a pleasant texture and a mild taste. Pretty rare to find since it only stays fresh for a short period of time. Skilled sushi chefs know how to store and prepare this fish.

smaller than other mackerel and has a lighter flavor. This fish is very popular in edomae-style sushi and is often topped with grated ginger and scallions.

The most common type of tuna you will find in any sushi restaurant. This cut of tuna is the leanest, and usually a dark red.

Similar to foi gras in texture and taste, monkfish liver is extremely tender and full of flavor.

This is our favorite cut of tuna, with enough fat to give the nigiri a yummy texture while also providing enough flavor and umami.

This fish gets fattiest in the winter months and is typically an oily, buttery fish.

One of our favorite types of nigiri. Good hotate is served chilled, and when bitten into, parts like butter. Often topped with sea salt or lemon zest to bring out its flavors.

A very mild whitefish with a high fat content most often found in Southern Japan

Very similar to salmon, arctic char is considered salmon's northerly cousin. Iwana is extremely fatty and savory.

Similar but a little tougher than hamachi, kanpachi has a firm flesh with good, balanced fat content, and a simple but exquisitely sweet taste

Often prepared as sashimi or grilled, Kibinago is a small silver fish resembling that of Sayori.

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Masu is the generic term for all verieties of trout. This fish is extremely similar in look and taste to salmon.

The fattiest cut of tuna. Normally extremely rich and oily. Many describe it as a buttery texture.

Unlike the majority of sushi fish, salmon does not come from Japan. Ofter farmed or caught in Alaska and New Zealand.

Because of its delicate taste, it is often served with little preparation.

Young shiro ebi are quite small, so many of them are used to form a single piece of nigiri. We have only had this once, at the famous Sushi Noz in NYC.

Comparable to hotate, however the texture is a lot firmer. This specific type of clam is rare due to its deep ocean habitat that can only be reached by deep see diving.

With a unique body shape—which grows up to 6 feet in length—it has delicate white flesh that is great sashimi-style or salt grilled, and can even be served steamed or in soups.

Tilefish is normally steamed, grilled, fried, or eaten in soup. Our favorite preparation is with crem fraiche and caviar on top, as pictured.

Yellowtail is a fish that is given different Japanese names depending on its age. Yellowtail has a high fat content resulting in a rich, buttery flavor.

Raw shrimp is not one of our favorites, but when prepared and handled correctly, has a nice sweet flavor and isn't too chewy.

Hirame is a super mild fish with a clear or white appearance. Most sushi chefs will enhance the flavor profile with soy, lemon, salt, or even shiso leaf.

Succulent, crunchy, and flavorful

This is a pretty rare fish and shows up from time to time on a special omakase menu. It has a clean, sweet flavor and a surprisingly high fat content.

Often marinated in vinegar, this fish is boasting with umami and oil. Sometimes considered a "fishy" fish.

A stronger flavor than tuna, normally paired with grated ginger and green onion.

One of our favorite types of white fish. kinmedai, similar to madai, is soft, mild, and lack's any "fishiness". This is an easy fish to spot both cut as nigiri and whole. The fish has a red skin and a white flesh.

Soft, mild, and lack's any "fishiness"

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One of our absolute favorite pieces of fish, this type of salmon is unmatched in taste.

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An extremely flavorful fish. Many get scared away since aji is in the name, but it is a misnomer!

The flesh can be firm and a little chewy but this fish still retains a wonderful, sweet flavor.

Almost always cooked, this is a very chewy fish that takes lots of care and massaging to get perfect. We LOVE a good tako handroll or sushi roll.