{"id":8722,"date":"2026-04-10T07:30:33","date_gmt":"2026-04-09T22:30:33","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=8722"},"modified":"2026-04-10T13:12:46","modified_gmt":"2026-04-10T04:12:46","slug":"spring-omakase-experience-a-light-and-seasonal-sushi-journey","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/spring-omakase-experience-a-light-and-seasonal-sushi-journey\/","title":{"rendered":"Spring Omakase Experience \u2014 A Light and Seasonal Sushi Journey"},"content":{"rendered":"

\"A<\/p>\n

An omakase course at a sushi restaurant is more than just a meal \u2014 it\u2019s a chance to enjoy carefully selected seasonal ingredients in a focused, efficient dining experience. This spring course is designed for diners who want to enjoy sushi and head home promptly. Tsumami are served briefly as a warm-up, with nigiri sushi taking the spotlight. Below, we present the dishes in the order they were served, along with images. Links are provided for the sushi neta.<\/span><\/p>\n

 <\/p>\n

Example: Spring Omakase Course (Nigiri-Focused)<\/strong><\/span><\/p>\n

\u25a0 First Half (Tsumami)<\/strong><\/span><\/p>\n

\u30fbTsubugai<\/span><\/a> sashimi<\/span><\/p>\n

\"A<\/p>\n

\u30fbFugu nikogori<\/span><\/p>\n

\u30fbSukeko<\/span><\/a><\/span><\/p>\n

\u30fbSakura flower sushi<\/span><\/p>\n

\"A<\/p>\n

\u30fbKomochi yariika<\/a><\/span><\/span><\/p>\n

\u25a0 Second Half (Nigiri)<\/strong><\/span><\/p>\n

\u30fbAkami (tuna red meat)<\/span><\/a><\/span><\/p>\n

\"a<\/p>\n

\u30fbHirame<\/span><\/a><\/span><\/p>\n

\"A<\/p>\n

\u30fbChutoro<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbAkagai<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbKohada<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbAoyagi<\/a><\/span><\/span><\/p>\n

\"a<\/p>\n

\u30fbShako<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbTorigai<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbSayori<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

\u30fbAnago<\/a><\/span><\/span><\/p>\n

\"A<\/p>\n

 <\/p>\n

Summary<\/strong><\/span><\/p>\n

This course is notable for its use of ingredients that evoke the feeling of spring. Three types of shellfish highlight the season, and sakura flower<\/a><\/span> sushi adds a visually appealing seasonal touch. Spring mantis shrimp (around April to June) are especially rich in flavor and have a crunchy texture because the females, preparing to lay eggs, carry them. Tsumami serves only as a light appetizer before the main nigiri sushi. Enjoying this course with a single beer is sufficient to leave diners comfortably satisfied. Priced at just over \u00a510,000 (US$60), it offers a concise yet delightful seasonal sushi experience.<\/span><\/p>\n

\uff0aIn spring, flounder is known as \u201csakura-dai\u201d (cherry blossom sea bream). Since they are carrying eggs in preparation for spawning in early summer, this is the season when they are at their most flavorful and delicious. You can also choose Tai instead of Hirame on the omakase course.<\/span><\/p>\n

 <\/p>\n

Related contents:<\/span><\/strong>
\nSeasonal sushi toppings you\u2019ll want to try<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

An omakase course at a sushi restaurant is more than just a meal \u2014 it\u2019s a chance to enjoy carefully selected seasonal ingredients in a focused, efficient dining experience. This spring course is designed for diners who want to enjoy sushi and head home promptly. Tsumami are served briefly as a warm-up, with nigiri sushi taking the spotlight. Below, we present the dishes in the order they were served, along with images. Links are provided for the sushi neta.   Example: Spring Omakase Course (Nigiri-Focused) \u25a0 First Half (Tsumami) \u30fbTsubugai sashimi \u30fbFugu nikogori \u30fbSukeko \u30fbSakura flower sushi \u30fbKomochi yariika \u25a0 Second Half (Nigiri) \u30fbAkami (tuna red meat) \u30fbHirame \u30fbChutoro \u30fbAkagai…<\/p>\n","protected":false},"author":2,"featured_media":8739,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[143],"jetpack-portfolio-tag":[184],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8722"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=8722"}],"version-history":[{"count":31,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8722\/revisions"}],"predecessor-version":[{"id":8809,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8722\/revisions\/8809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/8739"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=8722"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=8722"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=8722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}