Nature's Fish Tank Toyama Bay Sushi

Nature's Fish Tank Toyama Bay Sushi

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Toyama Bay Sushi Seasonal Toppings

Treasure of Seafood
Seasonally fresh local sushi from Toyama Bay

A Treasure trove of seafood
Toyama Bay Sushi Seasonal Toppings

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.

  • Beni-zuwaiganiRed snow crab

    The red snow crab is an iconic winter delicacy of Toyama. The soft meat consisting of fine fibers is delicately sweet.

  • KijiebiCoonstripe shrimp

    KouikaCuttlefish

  • AmaebiPink shrimp

    Toyama’s pink shrimp has a distinct sweetness that melts in the mouth and tomalley with a punch. It is in season from late autumn to winter, but the summer catch is tasty too.

  • EbimisoShrimp tomalley

    KaiwariHorse kingfish

  • GandoburiYoung Japanese amberjack

    Nama hon-zuwaiganiRaw snow crab

  • TachiuoLargehead hairtail

    SuzukiJapanese sea bass

  • KanagashiraRed-whiskered bulbul

    AkagareiFlathead flounder

  • Suzuki(kobujime)Japanese sea bass(with kelp)

    Hon-zuwaiganiSnow crab

  • Mejimaguro
    (chutoro)Young Pacific bluefin tuna(medium fatty)

    Young Pacific bluefin tuna are called meji. In the cold months, these special meji have a moderate amount of sweet fat all over, which blends with the flavor of the red flesh and makes for a soft texture.

  • Toyama-ebiCoonstripe shrimp

    Fukuragi YoungJapanese amberjack

    GameebiMantis shrimp

    IkuraSalmon roe

  • Hirame(kobujime) Olive flounder(with kelp)

    KatsuoSkipjack tuna

  • ChikamekintokiLongfin bigeye

    EngawaFluke fin

  • YagaraCornetfish

    AnkimoMonkfish liver

  • KakiOyster

    BuriJapanese amberjack

  • HoubouRed gurnard

    Nama shirasuRaw whitebait

  • Shirako (Madara)Milt(Pacific cod)

    KareiRighteye flounder

  • UrumeiwashiRound herring

    KampachiGreater amberjack

    YariikaSpear squid

    IkagesoSquid legs

  • Buritoro FattyJapanese amberjack

    The Japanese amberjack that migrate to Toyama in winter are nice and round, and contain the maximum amount of fat. The texture and flavor of the flesh make this fish the king of Toyama Bay Sushi.

  • KoubakoganiFemale snow crab

    Though small in size, the female snow crab has a delicious texture that comes from both the immature ova in the shell and the fertilized egg in the stomach.

  • MedaiJapanese butterfish

    Aoriika Bigfin reef squid

    MatoudaiJohn Dory

    Amaebi tamago GunkanPink shrimp egg
    Battleship-rolled

  • KanimisoCrab butter

    KonbowataSalted entrails of trepang

    MebaruRockfish

    AinameFat greenling

  • Kawahagi
    (Umazurahagi) Thread-sail filefish (Black scraper)

    The beautifully transparent white flesh of the thread-sail filefish has a bland, simple flavor; its liver contains a lot of fat for a rich sweetness.

  • MakogareiMarbled sole

    Shirako(fugu)pufferfish soft roe

  • KandaiAsian sheepshead wrasse

    Kamasu(Aburi)Barracuda(broiled)