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Toyama Bay Sushi Seasonal Toppings

Treasure of Seafood
Seasonally fresh local sushi from Toyama Bay
  • Spring / Summer / Autumn beginning
  • Autumn / Winter / Spring beginning

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.

EbimisoShrimp tomalley

KaiwariHorse kingfish

GandoburiYoung Japanese amberjack

Nama hon-zuwaiganiRaw snow crab

KanagashiraRed-whiskered bulbul

AkagareiFlathead flounder

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.

Hirame(kobujime) Olive flounder(with kelp)

KatsuoSkipjack tuna

YagaraCornetfish

AnkimoMonkfish liver

HoubouRed gurnard

Nama shirasuRaw whitebait

UrumeiwashiRound herring

KampachiGreater amberjack

YariikaSpear squid

IkagesoSquid legs

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.

KanimisoCrab butter

KonbowataSalted entrails of trepang

MebaruRockfish

AinameFat greenling

MakogareiMarbled sole

Shirako(fugu)pufferfish soft roe

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.

TachiuoLargehead hairtail

SuzukiJapanese sea bass

Suzuki(kobujime)Japanese sea bass(with kelp)

Hon-zuwaiganiSnow crab

Toyama-ebiCoonstripe shrimp

Fukuragi YoungJapanese amberjack

GameebiMantis shrimp

IkuraSalmon roe

ChikamekintokiLongfin bigeye

EngawaFluke fin

KakiOyster

BuriJapanese amberjack

Shirako (Madara)Milt(Pacific cod)

KareiRighteye flounder

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.

MedaiJapanese butterfish

Aoriika Bigfin reef squid

MatoudaiJohn Dory

Amaebi tamago GunkanPink shrimp egg
Battleship-rolled

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.

KandaiAsian sheepshead wrasse

Kamasu(Aburi)Barracuda(broiled)