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.
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.
GandoburiYoung Japanese amberjack
Nama hon-zuwaiganiRaw snow crab
SuzukiJapanese sea bass
Suzuki(kobujime)Japanese sea bass(with kelp)
(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.
Fukuragi YoungJapanese amberjack
Hirame(kobujime) Olive flounder(with kelp)
Nama shirasuRaw whitebait
Shirako (Madara)Milt(Pacific cod)
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.
Aoriika Bigfin reef squid
Amaebi tamago GunkanPink shrimp egg
KonbowataSalted entrails of trepang
(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.
Shirako(fugu)pufferfish soft roe
KandaiAsian sheepshead wrasse