To the general public, Japanese amberjack (Buri), yellowtail amberjack (Hiramasa), and greater amberjack (Kanpachi) look very similar. Even for Japanese people, it is difficult to accurately distinguish them by appearance alone when they are sold as fillets. Because their flavors and textures share many common characteristics, they are sometimes confused with one another. Therefore, the fact that general consumers perceive these fish as similar is not a major issue in itself.
However, the situation is different for sushi chefs. Correctly identifying the species of fish in front of them is fundamental knowledge required for making sushi. Even among closely related fish in the genus Seriola, there are differences in flesh texture, fat quality, mouthfeel, aroma, suitable aging methods, and peak season depending on the species. By accurately identifying each species, a chef can bring out the unique qualities of the fish to their fullest potential.
Buri (Seriola quinqueradiata), Hiramasa (Seriola aureovittata), and Kanpachi (Seriola dumerili) are all closely related species belonging to the genus Seriola. Fish in the genus Seriola are widely distributed in coastal waters around the world, from tropical to temperate regions. Because they share common characteristics, such as similar body shapes and yellow lateral lines, they are particularly difficult to distinguish when they are young or sold as fillets.
The most common species in Japanese coastal waters is Buri (Seriola quinqueradiata). This species is a representative migratory fish found exclusively in the northwestern Pacific around Japan. It is also known in Japan as a fish whose name changes as it grows, with each growth stage having a different name.
Hiramasa (Seriola aureovittata) is distributed in the Pacific and Indian Oceans. Hiramasa found around Japan were once classified as Seriola lalandi, but recent genetic studies have resulted in a taxonomic revision, and the Japanese population is now recognized as Seriola aureovittata.
Kanpachi (Seriola dumerili) has an even wider distribution than Buri or Hiramasa, inhabiting waters of the Pacific and Atlantic Oceans, as well as the Indian Ocean and the Mediterranean Sea. In Japan, it is called “Kanpachi” because of the distinctive diagonal markings on its head that resemble the character 八 (hachi).
In addition, the genus Seriola includes closely related species found around the world, such as the highfin amberjack (Seriola rivoliana). There are also species that are not commonly found in Japan, including the california yellowtail (Seriola dorsalis) along the Pacific coast of North America, as well as the banded rudderfish (Seriola zonata) and lesser amberjack (Seriola fasciata) in the Atlantic Ocean.
In other words, many species belonging to the genus Seriola are referred to by broad names such as “yellowtail” or “amberjack” around the world. Outside Japan, Buri, Hiramasa, and Kanpachi are often grouped together under broader names rather than being distinguished by species. However, they are distinct species with different characteristics, and understanding these biological differences is essential for preparing authentic sushi.
A sushi chef is not merely a technician who cuts fish and places it on vinegared rice. A sushi chef is a craftsman who, based on an understanding of the fish’s species, origin, and characteristics, prepares each fish in the way that best suits it.
Correctly identifying Buri, Hiramasa, and Kanpachi is not merely a matter of knowledge. It is a sign of respect for the fish and a responsibility that sushi chefs have to accurately convey the true value of the ingredients.
In order to mature seafood, after completing advance preparations (removing the head and internal organs then washing thoroughly; all blood must be removed), more than adequate considerations must be made for the fat content of the fish and management of the bodily fluids. Specifically, this includes processes like dry-aging at a low temperature, removing moisture using salt, utilizing enzymes and fermentation, wet aging by putting the item in a vacuum pack, and wrapping in aging sheets, which were developed thanks to 
Then, when the sushi chef gets the tuna, he first separates the red, lean meat and the fatty toro portion, rewraps them separately, seals them in plastic, and puts them on ice. Next is waiting for the “young” meat, not yet suitable for eating, to mature. The number of days the fish will be rested depends on the size of the fish and the temperature. The smaller the cut and the warmer the temperature, the shorter the rest time. Generally the time is from 3-14 days.
From the end of the Edo period through the Meiji period, rice was cooked using firewood and a pot. It is not easy to get the fire at the right temperature and the rice has to be cooked to the same texture regardless of where it came from or the size of the grains, so at the time the task required a skilled chef. Therefore, there were 
The balance between Shari (vinegar rice) and the topping is important in sushi. No matter how good the topping, the sushi won’t be good if the Shari isn’t right for it. More restaurants have been using red vinegar lately, but even if you use a Shari with a strong taste like red vinegar, the balance will be destroyed if the topping has a weaker flavor. Seasoning that goes well with various toppings that doesn’t stand out too much is ideal.