This month, in the midst of the fall, sea temperature declines and the autumn fish completely takes over the summer fish. As for white fish, “amadai” (tilefish) becomes nice and fatty to take the place of “shima-aji” (striped jack) while “saba” (mackerel) and “kamasu” (barracuda) become more delicious than “aji” (horse mackerel) and “iwashi” (sardine). […]

Maguro (Tuna) Enjoying the smooth and elegant fat This month Mr. Kono, the master of Sushi RINDA at Meguro, uses Atlantic bluefin tuna caught in Boston, U.S.A. “I used to work at a sushi restaurant in New York for three years, and there I used Atlantic bluefin tuna. So it’s special for me. The quality […]

Kamasu (Barracuda) Tasty oil overflowing from under crispy skin “Kamasu” (barracuda) is a fish of the family Sphyraena in the order Perciformes. Due to its high water content in the flesh, generally dried and grilled instead of eaten as sashimi or nigiri sushi. “Kamasu is a very tasty fish but only the fatty ones are […]

Tai no ankimo nose (Sea bream with monkfish liver topping) Amazing combination Nigiri sushi of “madai” (red sea bream) served at Sushi RINDA is a little unique, with “ankimo” (monkfish liver) on top of the fish. “We serve ‘kawahagi (thread-sail filefish) with liver topping’ for the limited season when kawahagi liver is delicious, and the […]

Sanma (Pacific saury) Enjoy the change of taste “Sanma” (Pacific saury) is a very popular fish considered as the symbol of autumn in Japan although it was not until 20 years ago that it joined sushi ingredients in Edomae sushi, when fresh and delicious sanma became available at fish markets transported by air. “As for […]

Ika-uni (Squid and sea urchin) Squid and sea urchin, harmony of sweetness “Ika-uni” is the name created by Mr. Kono, an original nigiri sushi you must have never seen. “Ezo-bafun uni” (short-spined sea urchin) from Rishiri Island in Hokkaido is placed upon “shiro-ika” (swordtip squid). “It is obvious that ika and uni makes a perfect […]