Why do most sushi restaurants have 8 seats at the counter?

At sushi restaurants, only the master chef makes the sushi. Depending on the shop, the apprentices don’t even touch the knives. The texture of a fish changes greatly with the way a fish is cut, drastically affecting the workmanship of the sushi. There is a clear difference in taste when the master makes a piece of sushi from when the apprentice does. It is also commonly thought that a sushi chef can only take care of about 8 customers at once while he is also preparing pieces of sushi, so most counters have around 8 seats.


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Revision date: August 6, 2018

Why can’t Pacific saury be caught?

On the Pacific Ocean side of Japan there is a three-way deadlock between sardines, mackerel and Pacific saury. There is a theory that the species take turns with increasing and decreasing populations. In recent years there has been an increase in sardines and, in turn, there has been a decline in Pacific saury.


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Revision date: July 30, 2018

What is the difference between maturing and rotting?

When fish die, stopping the supply of ATP (Adenosine Triphosphate), the source of muscle energy, the muscle fibers gradually harden. As time passes, it gently dissolves and the ATP breaks down, changing into umami components due to self-digestion. The umami created by self-digestion of ATP is “maturing” and the process after that is “rotting.”


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Revision date: July 23, 2018

We’ll introduce all sushi toppings throughout Japan, from Okinawa to Hokkaido!

<Akami-Red flesh fish>

Binnaga maguro-Longfin white tuna

Katsuo-Bonito (Oceanic bonito, Striped tuna)

Kihada maguro-Yellowfin tuna

Maguro (Kuromaguro, Honmaguro, Shibi)-Bluefin tuna

Makajiki-Striped marlin

Mebachi maguro-Bigeye tuna

Mekajiki-Swordfish

Minami maguro (Indo maguro)-Southernbluefin tuna

Suma-Wavyback skipjack, Eastern little tuna

<Shiromi-White flesh fish>

Ainame-Green ling

Amadai-Horsehead tilefish

Ara-Rock-cod

Buri-Japanese amberjack

Ebotai (Ibodai)-Butterfish

Engawa-Thin muscle of the dorsal fin of Japanese flounder, Marbled sole, etc.

Fugu (Torafugu)-Globefish (Blowfish, Puffer )

Hiramasa-Amberjack

Hirame-Japanese flounder (Olive flounder)

Hoshigarei-Spotted halibut

Houbou-Bluefin searobin

Inada-Japanese amberjack (30〜40cm)

Isaki-Striped pigfish

Ishidai-Barred knifejaw

Ishigarei-Stone flounder

Kamasu (Akakamasu)-Barracuda

Kanpachi-Greater amberjack

Kasugo (Chidai, Kidai)-Baby Red sea-bream (Crimson sea-bream, Eellowback sea-bream)

Kawahagi-Filefish

Kijihata(Akou)-Redspotted Grouper

Kinki (Kichiji)-Thornhead

Kinmedai-Splendid alfonsino

Kochi (Magochi)-Bartail flathead

Kue-Longtooth grouper

Kurodai(Chinu)-Blackhead seabream

Kurosoi-Black rockfish

Mahata (Hata)-Grouper (Rock-cod, Seven band grouper)

Makogarei-Marbled sole

Matsukawagarei-Barfin flounder

Mebaru-Rockfish

Medai-Japanese butterfish

Meichidai-Nakedhead

Mejina-Greeenfish (Nibbler, Rudderfish)

Mutsu-Japanese bluefish

Nametagarei (Babagarei)-Slime flounder

Nodoguro (Akamutsu)-Blackthroat seaperch

Okoze (Oniokoze)-Devil stinger

Sakuramasu-Cherry salmon

Satsukimasu-Sasu salmon

Sawara-Japanese spanish mackerel

Shimaaji-Crevalle jack (Trevally)

Suzuki-Japanese seaperch

Tachiuo-Largehead hairtail (Cutlassfish, Scabbardfish)

Tai (Madai)-Red sea-bream

Tara (Madara)-Pacific cod

Umazurahagi-Leatherfish

<Hikarimono - Silver-skinned fish>

Aji (Maaji) - Japanese horse-mackerel

Ayu - Ayu

Gomasaba- Spotted mackerel

Hamo -Daggertooth pike conger

Hatahata - Japanese sandfish

Iwashi - Sardine

Kisu - Japanese whiting

Kohada - Gizzard shad

Mamakari - Big-eye sardine

Saba - Pacific mackerel

Sanma - Pacific saury

Sayori - Halfbeak

Shinko - Baby Gizzard shad

Tobiuo - Japanese flyingfish

<Ika/Tako-Squid/ Octopus>

Aori ika-Bigfin reef squid

Hotaru ika-Firefly squid

Iidako-Ocellated octopus

Kensaki ika (Shiroika)-Swordtip squid

Mizudako-North-pacific giant octpus

Shin ika-Baby cuttlefish

Sumi ika (Kouika)-Cuttlefish

Surume ika-Japanese common squid

Tako (Madako)-Octopus

Yari ika-Spear squid

<Kai-Shell>

Akagai-Ark shell

Aoyagi (Bakagai)-Rediated trough-shell (Surf-clam)

Awabi (Kuroawabi)-Japanese abalone

Baigai-Japanese ivory-shell

Ezoawabi-Ezo-abalone

Hokkigai-Hen-clam

Hotate-Common scallop (Giant ezo-scallop, Frill, Fan-shell)

Ishigakigai-Bering Sea cockle

Iwagaki-Rock-oyster

Kaki (Magaki)-Oyster

Kobashira-The adductor of bakagai shellfish (Rediated trough-shell)

Madakaawabi-Giant abalone

Megaiawabi-Disk abalone

Mirugai (Honmirugai)-Otter-shell (Keen’s gaper)

Namigai (shiromiru)-Japanese geoduck

Nihama-Common orient clam (Japanese hard clam, White clam)

Sazae-Spiny top-shell

Shirogai (Manjugai, Saragai)-Northern great tellin

Tairagi (Tairagai)-Pen-shell (Fan-shell)

Tokobushi-Tokobushi abalone

Torigai-Egg-cockle (Heart-shell)

Tubugai (Matsubu)-Ezo-neptune (Whelk, Winckle)

<Ebi/Kani-Prawn/Crab>

Aka ebi-Argentine Red Shrimp

Ama ebi-Deepwater prawn (Deepwater shrimp, Pink prawn)

Black tiger (Ushi ebi)-Black tiger

Botan ebi-Botan shrimp (Pink prawn, Pink shrimp)

Gasa ebi-Argis lar

Ise ebi-Japanese spiny lobster

Kegani-Horsehair crab (Korean crab, Kegani crab)

Kuruma ebi-Kuruma prawn

Sakura ebi-Sakura shrimp

Shako-Squilla (Mantis shrimp, Edible mantis shrimp)

Shima ebi-Morotoge shrimp

Shiro ebi (Shira ebi)-Japanese glass shrimp

Tarabagani-King crab (Alaska king crab, Red king crab)

Zuwaigani-Snow crab (Queen crab, Zuwai-crab)

<Others>

Akauni-Red sea urchin

Anago-Japanese conger

Bafununi-Short-spined sea uruchin (Green sea urchin)

Ezobafununi-Short-spined sea urchin

Hoya-Sea squirt

Ikura-Salmon roe

Kazunoko-Herring roe

Kitamurasakiuni-Northern sea urchin

Komochikonbu-Herring spawn on kelp

Murasakiuni-Purple sea urchin

Namako-Sea cucumber

Noresore-Young Japanese conger

Shirako-Globefish testis

Shirohige-White spin sea urchin

Sirauo-Icefish

Tamago-Egg omelet

Unagi-Japanese eel

<Norimaki-Seaweed roll>

Anakyu maki-Gizzard shad and Cucumber roll

Himokyu maki-Mantle of ark shell and Cucumber roll

Kanpyou maki-Sweet-simmered kanpyo (dried gourd strip) roll

Kappa maki-Cucumber roll

Kohada maki-Gizzard shad roll

Namida maki-Vinegared rice and thin strips of Wasabi rolled in seaweed

Negitoro maki-Green onion and toro roll

Shinko maki-Pickled radish and shiso plant roll

Takuwan maki-Pickled radish roll

Tekka maki-Norimaki sushi roll with red tuna and grated wasabi at the core.

Torotaku maki-Toro and Pickled radish roll

Umeshiso maki-Pickled ume and shiso plant roll


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Revision date: July 16, 2018

Sushi trends

Foods made to go well with alcohol like ‘shiokara’ salted fish parts or dried mullet roe, don’t go well with shari (vinegar rice). Also, restaurants mainly serving alcohol and foods to pair with it are either bars or Japanese cuisine restaurants that may also serve sushi, but not Edo-style sushi. Many years ago sushi chefs would even get angry saying things like, “Sushi restaurants are not bars. If you want to drink, go next door!” Even Rosanjin wrote, “Sushi restaurants that served alcohol first appeared after WWII. Before the war sushi was served with tea.” In other words, Edo-style sushi restaurants originally didn’t serve alcohol. Perhaps it is true that the increase in sushi restaurants that feel like bars is a natural progression with time.


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Revision date: July 9, 2018

10 pieces of sushi we recommend for July

Marbled flounder (Makogarei)

Japanese sea bass (Suzuki)

Southern Bluefin tuna (Minamimaguro)

Young Gizzard shad (Shinko)

Disk Abalone (Awabi)

Striped jack (Shima aji)

Kuruma prawn (Kuruma ebi)

Japanese sardine (Iwashi)

Northern sea urchin (Kitamurasaki uni)

Short-spined sea urchin (Ezobafun uni)


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Revision date: July 2, 2018

What are good sushi restaurants!

You can determine how good a sushi restaurant is just by glancing at the topping box (neta-bako). The toppings should all be bright and shiny. This seafood was selected that very morning throughout Tsukiji Fish Market. Even when marinating in vinegar, it’s clear how lively and fresh the fish is.

Every single good sushi restaurant is small. The maximum counter space for a single sushi master to keep up with each customer is 10 seats. These excellent restaurants also have a number of regular customers and almost seem like an exclusive club.

The master conditions his customers to enjoy the toppings that he believes to be the best and the customers train the master into making the dishes they like. After all, making sushi may be a single profession, but it is a relative business and it takes time to build this deep understanding between the chef and customers.

Good sushi chefs do not play favorites to their regular customers. Good regular sushi customers are well-mannered and don’t make an unpleasant atmosphere for first-time customers. Both the chefs and customers are educated in this way. There is this sense of pure pressure in the restaurant.

Good sushi restaurants close their doors early. They need to get to Tsukiji Fish market first think in the morning.  This means they need to get to bed by midnight. So the regular customers at these restaurants get up to leave when closing time rolls around. Somewhere along the way they’ve been trained to do this.


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Revision date: June 25, 2018

 

What are Meji , Chubou and Maguro?

The bluefin tuna goes by different names in Japanese depending on its age. It starts out as “Meji,” grows into “Chubou” and finally is called Tuna (once it’s 50 kg or more).

Meji are less than 1 year old and weigh around 10 kg.

Chubou is an old word for relatively low-class Buddhist priests who were treated as errand boys. I guess it was meant to imply that these boys were even weaker than tuna. At this stage the fish are between 2-5 years old and weigh about 40kg.

Anything larger than that are called Maguro. The biggest is 3m long and 600kg or more. Especially large tuna are called Shibi. “Shibi” comes from the Japanese characters for “4-days”, which is how long the fish takes to mature.

Most meji and chubou are caught from May until the beginning of autumn when the tuna are thin and tasty.

Meji has its own unique scent and taste that sets it apart from full-grown tuna. The color is similar to the skipjack rather than bluefin. On the other hand, chubou has a lighter color and it isn’t as rich, but the flavor is young, refreshing tuna. That is why meji is considered to be a completely separate sushi topping and chubou is presented to be a type of tuna.


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Revision date: September 14, 2018

Are the most prestigious sushi restaurants all in Tokyo?

It is called Edo-style sushi, so the most appropriate place to eat it is Tokyo, formerly known as Edo. The skills of chefs raised in this long history of sushi. The best fishery products in Japan — no, in the world, are all found at Tsukiji Market. There is no question that combined with the veteran sushi experts, Tokyo is the battleground for sushi restaurants and where you’ll find the most prestigious locations.


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Revision date: June 11, 2018

People all over the world tend to be forced to eat sushi with fake or substitute fish!?

Seafood product buyers tend to believe that the products they are purchasing are as described by the sellers. But, that isn’t always the case. Seafood products are sometimes intentionally labeled incorrectly for profit.

This is seafood fraud. Fraudulent actions like this threaten the safety of the food. From the FDA’s “Report on Seafood Fraud”

70% of seafood consumed in the US is eaten at restaurants. The products served at restaurants are generally lower quality than those sold in retail outlets and the sushi is especially appalling. Unless visiting a top-class sushi restaurant (where the prices are, of course, high), you can usually expect to be served the worst of the worst.

There isn’t much a consumer can do about this, but at the very least you can educate yourself on types of fish that are often substituted. If you were to order White Tuna or Red Snapper, you would very likely be served something else. Any shrimp ordered was probably farmed.

There are no laws regulating “Fresh” or “Organic” labels so don’t be fooled by these. In the same way, be suspicious when you see word combinations like “Great Sushi” or “Great Sashimi.” There is no such thing as “Great” in this sense.
By Larry Olmsted, a print columnist for two of America’s three national newspapers, Investor’s Business Daily and USAToday

*FDA・・・Food and Drug Administration


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Revision date: June 4, 2018

10 pieces of sushi we recommend for June

Marbled flounder (Makogarei)

Japanese sea bass (Suzuki)

Japanese whiting (Kisu)

Southern Bluefin tuna (Minamimaguro)

Japanese egg cockle (Torigai)

Japanese scallop (Hotate)

Kuruma prawn (Kuruma ebi)

Disk Abalone (Awabi)

Japanese sardine (Iwashi)

Short-spined sea urchin (Ezobafun uni)


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Revision date: June 1, 2018

Where should soy sauce be applied to the sushi?

The most delicious way to eat sushi at restaurants where the sushi chef applies Nikiri (soy sauce perfectly evaporated with sake) for you is just the way it was prepared. However, at restaurants where sauce is not applied for you, the sushi is eaten by dipping it in soy sauce. The soy sauce used for dipping is provided for you at the counter or table. Many restaurants use the same evaporation formula for the dipping soy sauce.

Soy sauce for dipping is put into a small dish for use, but don’t put in too much. It depends on the depth of the small dish, but the diameter of the circle of soy sauce after being poured should be approximately 25mm.

When dipping sushi into the soy sauce, turning it upside down (although it will be somewhat tilted) and dipping the topping seems to be the most common method. If you keep the topping on the bottom when you put the sushi in your mouth, the flavors of the soy sauce and the fish are in complete harmony and the delicious taste spreads through your mouth. There is also an opinion that turning the sushi upside down for dipping is unacceptable practice. There are also some with the opinion that whether to eat with your hands or chopsticks depends on the situation.

Make sure not to get any soy sauce on the Shari (vinegar rice). You don’t want to add unnecessary saltiness to the Shari, which has already been seasoned. It would be a terrible waste to cancel out the exquisite balance of the topping, wasabi and Shari with the saltiness of soy sauce.


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Revision date: May 28, 2018

What is Uwami and Shitami?

Large fish that are caught are always kept and transported on their side with their heads facing left from the port to the market and to the restaurant where they are served. The part of the fish facing down when in this position is called “Shitami” or the “bottom body” and the part facing up is called “Uwami” or the top body. The Uwami costs more than Shitami. This is because the Shitami takes on the weight of the Uwami, reducing the freshness and possibly causing cracks in the body (cracking occurs on the edges of the muscles).


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Revision date: May 21, 2018

What is “Sute-shari”?

Shari (vinegar rice) used for making sushi is kept in a rice tub and normally placed by the hand the chef uses to shape the rice. The chef places his shaping hand in the tub and takes out several hundred grains of rice. It is said that a skilled chef can consistently grab the same number of grains with an error of only a few grains, every time. This is the result of many years of training.

If the chef lacks such training, they may take too much shari and you’ll see them return some to the rice tub. This is called “sute-shari” or “discarded shari”. This sute-shari is not a very appealing sight. But the reality is that even the world-famous Jiro* can be seen discarding shari in this way.

*Jiro Ono is the owner of Sukiyabashi Jiro, a sushi restaurant in Ginza that has earned the status of a three Michelin stars for 11 consecutive years.


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Revision date: May 14, 2018

What is “Hagashi”?

There is a part on the tuna belly called “Sunazuri” or “Zuri” (gizzards). Normally “Jabara,” with the diagonal white lines is the king of tuna, but the fatty tuna is spoiled if the white lines are left in your mouth. Instead, the knife cuts along those lines, gently removing the fish meat from them, making “Hagashi.” If the chef is not skilled, this cut will take time and extra meat is left behind. This is delicate work, making for a delicious and satisfying experience.


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Revision date: May 7, 2018