
HOW TO READ THIS DISH
Four things to know first
- Place
- Edomae techniques grew around Tokyo; seafood associations vary widely by coast and season.
- Compared with food abroad
- Unlike sashimi, sushi includes seasoned rice. Many rolls found abroad are modern local styles; neither is a test of authenticity.
- Ordering
- For a first meal, mix cooked, mild and richer pieces. At conveyor-belt shops, check the touch screen and plate price before ordering.
- Allergy cue
- Fish, shellfish, egg, soy, wheat and sesame may appear; shared knives, boards, fryers and sauces can create cross-contact.
5 CUES · 8 PICKS · ON THIS DEVICE
Turn 60 choices into your first eight.
Choose raw or cooked, flavour, texture, adventure and sushi style. We suggest eight in a gentle tasting order without saving or sending your answers.
Build my first order60 TYPES · VISUAL INDEX
Choose your next sushi by sight and taste.
60 types are organised into 8 families. Beyond nigiri, explore rolls, gunkan, pressed sushi and regional forms—each with its ingredient, representative season and connection to place. Actual colour, cut, name and season vary by shop, coast and production method.
Tuna & red fish
Tuna & red fish
4 piecesWhite fish & delicate cuts
White fish & delicate cuts
8 pieces
06Sea bream (tai)
Delicate, lightly sweet
Open ingredient & story
07Flounder (hirame)
Delicate, savoury and clean
Open ingredient & story
08Engawa (flounder fin edge)
Rich, sweet and lightly marine
Open ingredient & story
09Splendid alfonsino (kinmedai)
Rich white-fish sweetness
Open ingredient & story
10Chicken grunt (isaki)
Mild with deep skin-side savouriness
Open ingredient & story
11Japanese halfbeak (sayori)
Very delicate and lightly sweet
Open ingredient & story
47Blackthroat seaperch (nodoguro)
Rich, sweet white-fish fat
Open ingredient & story
48Japanese sea bass (suzuki)
Clean, mild and gently sweet
Open ingredient & storyOily & silver-skinned fish
Oily & silver-skinned fish
9 pieces
05Salmon
Mild and gently sweet
Open ingredient & story
12Hamachi / buri
Rich, savoury and slightly sweet
Open ingredient & story
13Greater amberjack (kanpachi)
Clean richness and gentle sweetness
Open ingredient & story
14Striped jack (shima-aji)
Refined sweetness with fine fat
Open ingredient & story
15Horse mackerel (aji)
Savoury with a bright finish
Open ingredient & story
16Gizzard shad (kohada)
Tangy, salty and aromatic
Open ingredient & story
17Mackerel (saba)
Full, oily and often tangy
Open ingredient & story
18Sardine (iwashi)
Deep savoury flavour and rich oil
Open ingredient & story
49Pacific saury (sanma)
Oily, savoury and lightly bitter
Open ingredient & storyShellfish, squid & octopus
Shellfish, squid & octopus
12 pieces
19Scallop (hotate)
Sweet and clean
Open ingredient & story
20Squid (ika)
Mild, sweet and clean
Open ingredient & story
21Octopus (tako)
Gentle savoury sweetness
Open ingredient & story
22Cooked shrimp (ebi)
Sweet and mild
Open ingredient & story
23Sweet shrimp (amaebi)
Clear sweetness with a marine finish
Open ingredient & story
24Surf clam (hokkigai)
Sweet, savoury and gently briny
Open ingredient & story
50Botan shrimp
Pronounced sweetness and sea aroma
Open ingredient & story
51Japanese tiger prawn
Elegant sweetness from precise cooking
Open ingredient & story
52Ark shell (akagai)
Mineral, sweet and ocean-bright
Open ingredient & story
53Whelk (tsubugai)
Clean sweetness and sea aroma
Open ingredient & story
54Abalone (awabi)
Deep shellfish savouriness
Open ingredient & story
56Snow crab (zuwaigani)
Delicate sweetness and clean brine
Open ingredient & storyGunkan & rich sea flavours
Gunkan & rich sea flavours
9 pieces
25Salmon roe (ikura)
Salty, rich and marine
Open ingredient & story
26Sea urchin (uni)
Rich, sweet, briny; bitterness varies
Open ingredient & story
27Herring roe (kazunoko)
Salty, savoury and lightly smoky when seasoned
Open ingredient & story
41Negitoro gunkan
Rich, soft tuna with scallion
Open ingredient & story
42Crab miso gunkan
Deep, briny and bittersweet
Open ingredient & story
43Flying-fish roe gunkan
Salty with a clean marine finish
Open ingredient & story
44Raw whitebait gunkan
Delicate, lightly bitter and marine
Open ingredient & story
45Tuna mayo gunkan
Creamy, savoury and familiar
Open ingredient & story
46Corn mayo gunkan
Sweet, creamy and mild
Open ingredient & storyCooked & non-fish sushi
Cooked & non-fish sushi
4 pieces
28Saltwater eel (anago)
Sweet-savoury from simmering and glaze
Open ingredient & story
29Tamago omelet
Sweet, savoury and egg-forward
Open ingredient & story
30Inari sushi
Sweet and savoury
Open ingredient & story
55Freshwater eel (unagi)
Sweet, smoky and richly savoury
Open ingredient & storyMaki rolls
Maki rolls
10 pieces
31Torotaku roll
Rich tuna, sweet-sour pickle
Open ingredient & story
32Tekkamaki tuna roll
Clean tuna savouriness
Open ingredient & story
33Natto roll
Fermented, savoury and nutty
Open ingredient & story
34Negitoro roll
Rich tuna with fresh scallion
Open ingredient & story
35Cucumber roll (kappamaki)
Cool, green and refreshing
Open ingredient & story
36Kanpyo gourd roll
Sweet, savoury and gently earthy
Open ingredient & story
37Pickled daikon roll
Sweet-sour and salty
Open ingredient & story
38Ume and shiso roll
Bright sourness and herbal aroma
Open ingredient & story
39Anago and cucumber roll
Sweet glaze with fresh cucumber
Open ingredient & story
40Futomaki thick roll
Layered sweet-savory flavours
Open ingredient & storyRegional & pressed sushi
Regional & pressed sushi
4 pieces
57Osaka battera
Tangy mackerel, sweet rice and kelp
Open ingredient & story
58Nara kakinoha-zushi
Cured fish, vinegar and leaf aroma
Open ingredient & story
59Toyama masu-zushi
Bright trout, vinegar and rice sweetness
Open ingredient & story
60Temari-zushi
Varies from delicate fish to vegetables
Open ingredient & storyOFFICIAL SOURCES
Separate cultural context from same-day decisions.
Sources checked 2026-09-02. Use the venue’s current information for hours, price, ingredients, origin and service style.




