Toyama Bay is blessed with rich nature and diverse marine products year round. Toyama Bay Sushi prepares these seasonal local ingredients fresh. Delight in naturally grown, fresh, in-season seafood, the specialty of Toyama.
SawaraJapanese Spanish mackerel
Shiroebi (nigiri)Broad velvet shrimp
MaajiJapanese horse mackerel
Madai (yubiki)Red sea bream(parboiled)
MadaiRed sea bream
SurumeikaJapanese flying squid
Ika kurozukuriSquid in ink
Schools of firefly squid migrate near the coast to lay eggs from March to early June. Only Toyama serves just-caught, fresh firefly squid.
MizudakoGiant Pacific octopus
KohadaYoung gizzard shad
MejimaguroYoung Pacific bluefin tuna
(Kuromaguro)Kuromaguro Pacific bluefin tuna
Pacific bluefin tuna travel the Sea of Japan and arrive at Toyama Bay in summer, to be served as a popular delicacy. The deep red slices with streaks of quality fat are a true luxury.
Baigai (Oecchubai)Japanese ivory shell
ShiroebiBroad velvet shrimp
The broad velvet shrimp is dubbed the “jewel of Toyama” for the beauty of its transparent pink coloring. Only in Toyama is this mollusk caught in larger volumes as fishing techniques advance.
(Akamutsu) Blackthroat seaperch (Rosy sea bass)
The soft flesh of the blackthroat seaperch is a white yet fatty, and bland yet with a hint of sweetness.
KajikaJapanese fluvial sculpin
ShirosabafuguGreen rough-backed puffer
Sakura masuMasu salmon
Masu salmon come back by the time the cherry blossom. It is also referred to as "Hon masu" in the Toyama. In the Toyama bay, high-grade fish boyfriend not only slightly.