Squid and octopus
Juvenile Golden cuttlefish (Shin ika)
【Nigiri sushi: Ika (Squid)】
The juvenile Golden cuttlefish, which hatch from eggs laid between spring and early summer, are called “Shin ika” once they reach a mantle length of about 5–10 cm by summer. Available only during the summer months, shin ika is a highly prized seasonal sushi topping whose rarity impresses even the most discerning sushi connoisseurs.
Its greatest appeal lies in its tenderness and delicate sweetness, which far surpass those of adult Golden cuttlefish (Sumi ika). The flesh is thin and beautifully translucent; when placed in the mouth, it melts like fresh snow, leaving behind only an elegant sweetness.
Traditionally, when people spoke of squid in Edomae sushi, they meant the Sumi ika from Tokyo Bay. Shin ika are caught in Tokyo Bay from early autumn onward. As the season progresses and winter approaches, the flesh becomes plumper and thicker, and its sweetness grows richer.
In recent years, however, factors such as rising sea temperatures have caused the first catches of shin ika to occur earlier. Once regarded as a hallmark of early autumn, they now appear in markets and sushi restaurants as early as July.
Because catches are limited, shin ika command exceptionally high prices at market, and during the first auction of the season, prices can reach tens of thousands of yen per kilogram. Sushi restaurants eagerly awaiting the year's first shin ika compete fiercely for them, and it is not uncommon for a single piece of nigiri topped with shin ika to cost more than one made with an adult Golden cuttlefish (Sumi ika). During the peak season, a single piece of nigiri may even be made using an entire shin ika, making it one of the most luxurious seasonal delicacies in Edomae sushi.
【Temperature of vinegared rice (shari) and sushi toppings】
36℃/17～20℃
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List of Squid (Ika) and Octopus (Tako)
Golden cuttlefish (Sumi ika)
(Updated June 15, 2026)