More fish detail

Course 2 — Sashimi Set

Top-left fish only. Usually one tuna and one white fish. Example: Akami or Chutoro from Spain/Mexico, plus Suzuki from Kyushu, Madai from Ehime, or Isaki from Kyushu. Aging may be listed next to the fish.

Course 4 — First Nigiri Set

Rows 1–5 of the fish table. Common fish: King Salmon from Canada, Hotate from Hokkaido, Aji from Kyushu, Kinmedai from Chiba, Kanpachi Belly from Hawaii, or Kurodai from Greece.

Course 6 — Tuna Trio

Row 6 only. Usually Tuna from Mexico, often aged around 10 days. Served as Akami, Chutoro Zuke, and Otoro.

Course 8 — Final Nigiri Set

Rows 7–11 of the fish table. Common fish: Katsuo from Kyushu, Akamutsu from Akita, Sawara Zuke from Fukui, Sweet Shrimp from Local, and Uni from Hokkaido.

Akami

Lean tuna. May appear in Course 2 sashimi set or Course 6 tuna trio.

Chutoro

Medium-fatty tuna. May appear in Course 2 sashimi set or Course 6 tuna trio.

Suzuki

Japanese Sea Bass. Often Course 2 white fish. Usually sourced from Kyushu and may be aged 5 days.

Madai

Red Sea Bream. Often Course 2 white fish. Usually sourced from Ehime and may be aged 7 days.

Isaki

Grunt. Often Course 2 white fish. Usually sourced from Kyushu and may be aged 7 days.

King Salmon

Course 4. Source: Canada. Common topping: sweet onion.

Hotate

Course 4. Scallop. Source: Hokkaido. Common topping: yuzu and salt.

Aji

Course 4. Horse Mackerel. Source: Kyushu. Common topping: ginger and scallion.

Kinmedai

Course 4. Goldeneye Snapper. Source: Chiba. Often aged 5 days.

Kanpachi Belly

Course 4. Amberjack Belly. Source: Hawaii.

Kurodai

Course 4 or Course 8. Black Sea Bream. Source: Greece.

Tuna

Course 6. Source: Mexico. Often aged around 10 days. Served as Akami, Chutoro Zuke, and Otoro.

Katsuo

Course 8. Skipjack Tuna. Source: Kyushu. Common topping: ponzu daikon oroshi.

Akamutsu

Course 8. Rosy Seabass / Blackthroat Seaperch. Source: Akita.

Sawara Zuke

Course 8. Spanish Mackerel / King Mackerel. Source: Fukui. Zuke-marinated.

Sweet Shrimp

Course 8. Amaebi. Source: Local. Often aged 3 days.

Uni

Course 8. Sea Urchin. Source: Hokkaido.

Ky

Kyushu, Japan.

Sp

Spain.

Lo

Local.

Ho

Hokkaido, Japan.

Mex

Mexico.

Source Pattern — Kyushu

Aji, Suzuki, Isaki, and Katsuo are commonly from Kyushu.

Source Pattern — Hokkaido

Hotate and Uni are commonly from Hokkaido.

Source Pattern — Mexico

Tuna is commonly from Mexico.

Source Pattern — Ehime

Madai is commonly from Ehime.

Source Pattern — Akita

Akamutsu is commonly from Akita.

Source Pattern — Fukui

Sawara Zuke is commonly from Fukui.

Source Pattern — Canada

King Salmon is commonly from Canada.

Source Pattern — Hawaii

Kanpachi Belly is commonly from Hawaii.

Source Pattern — Greece

Kurodai is commonly from Greece.

Source Pattern — Local

Sweet Shrimp is commonly local.