Many non-Japanese people use the terms “Sushi” and “Sashimi” interchangeably, but they are, in fact, distinct and separate dishes. “Sashimi” refers to the Japanese art of slicing extremely fresh sushi grade fish into thin pieces, and is traditionally served with a dipping sauce, such as soy sauce and wasabi, and condiments, such as ginger. “Sushi” refers to a dish consisting of vinegared rice and other ingredients. While sushi often times includes vegetables and other ingredients wrapped with nori, we feel that our sushi fish is the most delectable of the sushi ingredients.
Our sushi shellfish category contains shrimp sushi (ebi), sea scallops (hotategai), octopus sushi (tako), soft shelled crab, sweet shrimp (amaebi), and ika sushi (squid). The sushi and sashimi in this category is extremely high quality and suitable for raw consumption. Our sushi seafood is ready to be made into sushi or prepared as sashimi.