Geso nigiri

Squid tentacles (Geso)

【Nigiri sushi: Ika (Squid)】
In sushi terminology, geso refers to the ten arms and tentacles of a squid rather than to a specific species. The term is familiar to most Japanese people, even those with little knowledge of sushi.

The word “geso” is believed to derive from “gesoku,” an old Japanese term for footwear. In the past, attendants would collect customers’ shoes, tie them together with a cord in bundles of ten pairs, and keep watch over them. Because a squid also has ten arms and tentacles, this numerical similarity is said to have inspired the term “geso.”

In sushi restaurants, geso is prepared in a variety of ways depending on the species and size of the squid. The tentacles are often lightly boiled or grilled before being served as nigiri sushi or tsumami. When properly prepared, geso offers a pleasantly springy texture, rich umami, and a clean aroma of the sea. It is especially delicious when brushed with a sauce such as nitsume and served as nigiri sushi.

Among the many types of squid, the tentacles of juvenile sumiika are particularly prized. They are remarkably tender and possess a refined sweetness that sets them apart from other species. For nigiri sushi, chefs often use the tentacles from two juvenile squid to create a single piece.



The quality of geso depends greatly on both the squid itself and the skill of the chef. Tentacles left over from preparing high-quality sashimi- or sushi-grade squid can be transformed into excellent tsumami or nigiri, showcasing the deep flavor of the squid. In contrast, tentacles from commercially caught frozen squid often develop off-flavors and odors through oxidation during storage. Since it is difficult to completely eliminate these flavors, they are usually prepared with stronger seasonings to mask them.

Whether served as tsumami or nigiri sushi, geso allows diners to fully appreciate the rich umami of squid. Outside of sushi restaurants, it is also a popular izakaya dish. Grilled squid tentacles served with mayonnaise are a classic accompaniment to sake, and a light sprinkling of shichimi pepper further enhances their savory flavor.

(Updated June 23, 2026)