Freshly caught squid inside a blue plastic container with water.
aori-ika sashimi

AORI IKA

  • Spring - Summer

    Aori-ika, prized as the “King of Cuttlefish,” is caught fresh near the coast. Its bright, sweet meat is best enjoyed as sashimi or sushi for its crunchy texture.

Spring Fish

Fresh squid arranged in a white container with some water on top.
Sliced squid stuffed with filling, garnished with a sprig of green herbs, served with lemon wedge and a soy-based sauce in a blue and white decorative bowl.

KOMOCHI YARI IKA

  • Winter – Spring

    Komochi Yari-ika (Spear Squid with rose) is a seasonal delicacy made from female spear squid carrying their own eggs. The tender flesh has a refined sweetness, while the roe adds rich depth and a gentle pop in texture. Simply simmered, the umami soaks into the roe, creating an excellent pairing with sake. Squid without eggs offer a cleaner bite, but this roe-filled version best captures the season’s richness and appeal.

Four small fish laid on green leaves in a bamboo tray.
Fried small fish garnished with lemon wedge, green leaves, and cherries on a round dark plate.

Mehikari

  • Winter

    Mehikari, or green-eyed fish, is a small white fish that lives in the deep sea. Its flesh is plump and soft, with a sweet taste and just the right amount of fat. When deep-fried, the outside turns crisp and fragrant while the inside stays juicy. Grilled with salt or simmered, it delivers a refined umami flavor. The bones are soft enough to eat, making it a fish you can enjoy whole.

Fresh fish on ice with a Japanese label on the packaging.
Sliced sushi roll topped with salmon, served on a black and red plate with a sprig of greenery and chopsticks.

Sakura Masu

  • Winter – Spring

    Komochi Yari-ika (Spear Squid with rose) is a seasonal delicacy made from female spear squid carrying their own eggs. The tender flesh has a refined sweetness, while the roe adds rich depth and a gentle pop in texture. Simply simmered, the umami soaks into the roe, creating an excellent pairing with sake. Squid without eggs offer a cleaner bite, but this roe-filled version best captures the season’s richness and appeal.