Seasonal Sushi Guide: When to Enjoy the Freshest Fish in Tokyo
Discover the best times of year to savor tuna, sea urchin, flounder, and more. Knowing the seasonality of sushi ingredients can transform your dining experience in Tokyo.
Why Seasonality Matters in Sushi
In Japan, "shun" (旬) or seasonality is not just important—it's essential. Eating ingredients at their seasonal peak ensures maximum flavor, texture, and nutritional value. Sushi, being the purest form of seafood appreciation, is deeply tied to these seasonal rhythms.
Seasonal Sushi Guide
| Season | Sushi Ingredients | Notes |
|---|---|---|
| Spring (March - May) | Sakura Tai（タイ） (Sea Bream), Hotaru Ika（ホタルイカ） (Firefly Squid), Hirame（ヒラメ） (Flounder), Mebaru（メバル） (Rockfish), Sayori (Halfbeak) | Sea bream is fatty before spawning; Firefly squid is a seasonal delicacy. |
| Summer (June - August) | Aji（アジ） (Horse Mackerel), Iwashi（イワシ） (Sardine), Shima Aji（シマアジ） (Striped Jack), Uni（ウニ） (Sea Urchin), Hamo（ハモ） (Pike Conger) | Rich bluefish season; Uni is especially sweet and creamy in summer. |
| Autumn (September - November) | Sanma（サンマ） (Pacific Saury), Ikura（イクラ） (Salmon Roe), Modori Gatsuo（戻りカツオ） (Returning Bonito), Katsuo（カツオ） (Bonito), Kamasu（カマス） (Barracuda) | Sanma becomes fatty; New season Ikura is fresh and vibrant. |
| Winter (December - February) | Buri（ブリ） (Yellowtail), Tara（タラ） (Cod), Ankou（アンコウ） (Monkfish), Zuwai Gani（ズワイガニ） (Snow Crab), Kanbirame（寒平目） (Winter Flounder) | Winter specialties include intensely fatty buri and rich monkfish liver. |
Tips for Enjoying Seasonal Sushi
- Ask the chef for "today's seasonal recommendation (osusume)" to get the freshest catch.
- Visit local sushi shops rather than big chains for a truly seasonal experience.
- Be adventurous—trying seasonal specials can lead to amazing discoveries!
Final Thoughts
Exploring sushi through the lens of seasonality allows you to appreciate the true art of Japanese dining. Whether it's the sweetness of summer uni or the richness of winter buri, savor each bite in its perfect moment.