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Omakase Sushi Visual Almanac

Sushi / Sakizuke / OtsumamiOrigins + Seasons + Price IndexNigiri / seasonality / counter etiquette

Omakase Culture

Omakase means entrusting the meal to the chef. At a sushi counter it is not only a tasting menu; it is a tempo system. The chef reads season, market, rice temperature, guest pace, appetite, sake pairing, and how strongly the previous piece ended. A good course moves from clean white fish to richer oil, from shellfish snap to tuna depth, from vinegar and ginger brightness to egg or soup closure.

The guest's job is not to perform expertise. It is to be clear about allergies, appetite, budget, strong dislikes, and alcohol preference, then pay attention. Eat nigiri quickly after it is placed down, usually by hand or chopsticks, fish side touching the tongue, with no extra soy unless offered. Ask questions briefly and warmly; avoid heavy perfume; photograph only when the house allows it.

Shari temperatureNeta seasonCounter rhythmSake pairingEdomae work

Sushi Neta Almanac

Neta	Chinese	Origin / famous area	Best season	Texture & flavor	Typical preparation	Price index
Maguro akami	赤身金枪鱼	Oma, Shiogama, Nachikatsuura, Mediterranean farmed tuna	Winter	Clean iron, lean umami	Zuke soy marinade or straight	$$
Chutoro	中腹	Oma, Boston bluefin, Spain, Malta	Winter	Balanced fat and red-meat depth	Light nikiri, sometimes aged	$$$
Otoro	大腹	Oma / premium bluefin belly	Winter	Melting fat, heavy sweetness	Often scored, lightly seared or raw	$$$$
Kohada	小肌 / 斑鰶	Tokyo Bay, Saga, Kumamoto	Late summer-fall	Silver-skin acidity and aroma	Salt and vinegar cure	$$
Shima-aji	条纹竹荚鱼	Kagoshima, Ehime, Wakayama	Summer-fall	Firm, elegant oil, clean sweetness	Raw, aged briefly	$$$
Aji	竹荚鱼	Nagasaki, Oita, Chiba	Summer	Bright oil, ginger-scallion lift	With ginger, scallion, nikiri	$-$$
Saba	青花鱼	Kyoto style, Hachinohe, Toyama	Fall-winter	Rich oil, strong aroma	Shime-saba vinegar cure	$$
Iwashi	沙丁鱼	Chiba, Mie, Hokkaido	Summer-fall	Deep oil, fragile sweetness	Ginger, scallion, light cure	$-$$
Hirame	比目鱼	Aomori, Hokkaido, Kyushu	Winter	Transparent, firm, quiet umami	With salt, sudachi, or nikiri	$$
Engawa	缘侧	Flounder fin muscle, Hokkaido / imported	Winter	Chewy fat, milky sweetness	Raw or aburi	$$
Kinmedai	金目鲷	Izu, Chiba, Shizuoka	Winter-spring	Soft fat, elegant sweetness	Skin seared with charcoal or hot water	$$$
Nodoguro	赤鯥 / 喉黑	Ishikawa, Niigata, Shimane	Fall-winter	Luxury white-fish fat	Aburi, salt, sudachi	$$$$
Kanpachi	间八	Kagoshima, Kochi, Nagasaki	Summer	Firm, clean oil, yellowtail family	Raw, sometimes aged	$$
Buri	鰤鱼 / 寒鰤	Toyama Himi, Ishikawa, Kyushu	Winter	Bold winter fat	Raw, zuke, or aburi	$$$
Hotate	帆立贝	Hokkaido, Aomori	Winter-spring	Cool sweetness, soft snap	Raw, salt, yuzu	$$
Akagai	赤贝	Ariake Sea, Miyagi, Korea/China supply	Spring	Crisp, mineral, ocean blood aroma	Opened live, brushed	$$$
Torigai	鸟贝	Mikawa Bay, Kyoto, Aichi	Spring	Soft snap, gentle sweetness	Blanched or raw seasonal	$$$
Mirugai	象拔蚌	Hokkaido, Seto Inland Sea, Pacific Northwest	Winter-spring	Crunchy clam sweetness	Quick blanch, salt	$$$
Kuruma ebi	车海老	Kumamoto, Aichi, Okinawa	Summer-winter	Warm shrimp sweetness	Boiled to order	$$$
Amaebi	甜虾	Hokkaido, Toyama, Hokuriku	Winter	Sticky sweetness	Raw, heads sometimes fried	$$
Uni	海胆	Rishiri, Rebun, Hokkaido, Aomori, Santa Barbara	Summer for Hokkaido; varies	Cream, iodine, custard sweetness	Gunkan or nigiri	$$$$
Ikura	鲑鱼籽	Hokkaido, Sanriku, Alaska	Fall	Briny pop, soy sweetness	Soy-cured gunkan	$$$
Anago	星鳗	Tokyo Bay, Tsushima, Nagasaki	Summer	Soft, warm, sweet sea eel	Simmered, tsume sauce or salt	$$
Unagi	鳗鱼	Aichi, Kagoshima, Shizuoka	Summer / winter	Dense fat, sweet tare	Grilled kabayaki	$$$
Tamago	玉子烧	House style	All year	Sweet custard, sponge or omelet	Castella-style or dashi omelet	$

Sakizuke and Otsumami Almanac

Course	Chinese	Origin / ingredient	Season	Role in menu	Price index
Chawanmushi	茶碗蒸	Egg custard, dashi, shrimp, ginkgo, mushroom	Fall-winter	Warm opening, resets the palate	$
Ankimo	鮟肝	Monkfish liver, Hokkaido / Aomori	Winter	Rich sake pairing, foie-like marine fat	$$$
Shirako	白子	Cod milt, Hokkaido / Tohoku	Winter	Custardy luxury, ponzu contrast	$$$
Sunomono	醋物	Cucumber, wakame, crab, shellfish	All year	Acid break between oily courses	$
Sashimi moriawase	刺身拼盘	Seasonal fish selection	All year	Shows ingredient quality before rice	$$-$$$
Grilled nodoguro	烤喉黑	Ishikawa / Sea of Japan blackthroat seaperch	Fall-winter	Luxury grilled fish interlude	$$$$
Awabi with liver sauce	鲍鱼肝酱	Chiba, Mie, Hokkaido abalone	Summer-fall	Chew, aroma, intense shellfish depth	$$$$
Hassun	八寸	Seasonal small bites	All year	Visual season marker	$$
Botan ebi head	牡丹虾头	Hokkaido / Toyama shrimp	Winter-spring	Fried or miso soup after sweet shrimp	$$
Clam soup	蛤蜊汤	Hamaguri / asari, Ise Bay, Chiba	Spring	Clean closing broth	$-$$

Price Index and Memory Notes

Everyday / entry

$ Foundation pieces

Tamago, kohada, aji, sunomono, clam soup. Often inexpensive but technically revealing: vinegar balance and rice temperature expose the house style.

Standard core

$$ Counter backbone

Hirame, hotate, saba, anago, amaebi, kanpachi. These form the backbone of many counters and show seasonality without extreme cost.

Premium seasonal

$$$ Market quality

Chutoro, buri, akagai, torigai, kuruma ebi, ikura, ankimo. These depend strongly on market quality and chef handling.

Luxury / spike

$$$$ Scarcity tier

Otoro, uni, nodoguro, awabi, rare crab, very high-end bluefin. Prices shift by origin, auction, season, and scarcity.

Budget memory note

Entry omakase outside Japan may start around a casual premium dinner, while top counters can cost several times more after sake, supplements, tax, and service. Always check whether uni, toro, crab, truffle, caviar, or wagyu are included or offered as add-ons.

Omakase 文化

Omakase 的意思是“交给主厨安排”。在寿司吧台，它不只是 tasting menu，而是一套节奏系统。主厨会综合季节、市场、醋饭温度、客人进食速度、食量、清酒搭配，以及上一贯的余味强弱来推进菜单。好的流程通常从干净的白身鱼进入更厚的油脂，从贝类的脆感到金枪鱼的深度，再由姜、醋、柑橘的明亮感走向玉子或汤的收束。

客人不需要表演“懂行”。真正重要的是提前说明过敏、食量、预算、强烈不吃的东西和饮酒偏好，然后专注感受。握寿司放下后最好尽快吃，通常可以用手或筷子，让鱼面先接触舌头；除非主厨提示，不要额外蘸很多酱油。提问可以简短友善；避免浓香水；拍照要看店规。

醋饭温度鱼种季节吧台节奏清酒搭配江户前处理

寿司鱼种图鉴

鱼种	日文/英文	常见产地	最佳季节	口感风味	常见处理	价格指数
赤身金枪鱼	Maguro akami	大间、盐釜、那智胜浦、地中海养殖蓝鳍	冬季	清爽铁味、瘦肉旨味	酱油腌 zuke 或原味	$$
中腹	Chutoro	大间、波士顿蓝鳍、西班牙、马耳他	冬季	油脂和赤身深度平衡	刷煮切酱油，可轻熟成	$$$
大腹	Otoro	顶级蓝鳍腹部	冬季	入口融化、油脂甜感重	切纹、生食或轻炙	$$$$
小肌	Kohada	东京湾、佐贺、熊本	夏末-秋	银皮酸香、江户前代表	盐和醋腌	$$
条纹竹荚鱼	Shima-aji	鹿儿岛、爱媛、和歌山	夏-秋	紧实、清洁油脂、甜味	生食、短熟成	$$$
竹荚鱼	Aji	长崎、大分、千叶	夏季	明亮油脂，姜葱提香	姜、葱、煮切	$-$$
青花鱼	Saba	京都风、八户、富山	秋-冬	油脂厚、香气强	醋腌 shime-saba	$$
沙丁鱼	Iwashi	千叶、三重、北海道	夏-秋	油脂深、甜味脆弱	姜葱、轻腌	$-$$
比目鱼	Hirame	青森、北海道、九州	冬季	透明、紧实、安静旨味	盐、酸橘或煮切	$$
缘侧	Engawa	比目鱼鳍边，北海道/进口	冬季	有嚼劲的脂香、奶甜	生食或炙烤	$$
金目鲷	Kinmedai	伊豆、千叶、静冈	冬-春	柔软油脂、优雅甜味	皮目炙烤或汤霜	$$$
喉黑	Nodoguro	石川、新潟、岛根	秋-冬	白身鱼中的高级脂香	炙烤、盐、酸橘	$$$$
间八	Kanpachi	鹿儿岛、高知、长崎	夏季	紧实、干净油脂	生食、短熟成	$$
寒鰤	Buri	富山冰见、石川、九州	冬季	强烈冬季油脂	生食、腌、炙烤	$$$
帆立贝	Hotate	北海道、青森	冬-春	冷甜、柔软弹性	生食、盐、柚子	$$
赤贝	Akagai	有明海、宫城、韩中供应	春季	脆、矿物感、海洋血香	活开、刷酱	$$$
鸟贝	Torigai	三河湾、京都、爱知	春季	柔脆、温和甜味	轻烫或季节生食	$$$
象拔蚌	Mirugai	北海道、濑户内海、北美太平洋	冬-春	脆口贝甜	快烫、盐	$$$
车海老	Kuruma ebi	熊本、爱知、冲绳	夏-冬	温热虾甜	现煮	$$$
甜虾	Amaebi	北海道、富山、北陆	冬季	黏糯甜感	生食，虾头炸或入汤	$$
海胆	Uni	利尻、礼文、北海道、青森、Santa Barbara	北海道夏季；各地不同	奶油、碘香、布丁甜	军舰或握寿司	$$$$
鲑鱼籽	Ikura	北海道、三陆、阿拉斯加	秋季	咸鲜爆珠、酱油甜味	酱油腌军舰	$$$
星鳗	Anago	东京湾、对马、长崎	夏季	柔软温润、海鳗甜味	煮、刷酱或盐	$$
鳗鱼	Unagi	爱知、鹿儿岛、静冈	夏/冬	脂肪浓、甜酱香	蒲烧	$$$
玉子烧	Tamago	店家自制	全年	甜蛋糕或出汁蛋卷	Castella 风或出汁风	$

先付与酒肴图鉴

料理	日文/英文	产地/食材	季节	菜单作用	价格指数
茶碗蒸	Chawanmushi	蛋、出汁、虾、银杏、蘑菇	秋-冬	温暖开场，重置味觉	$
鮟肝	Ankimo	鮟鱇鱼肝，北海道/青森	冬季	浓厚清酒搭配，海味 foie gras	$$$
白子	Shirako	鳕鱼精巢，北海道/东北	冬季	奶油质地，用 ponzu 平衡	$$$
醋物	Sunomono	黄瓜、裙带菜、蟹、贝类	全年	油脂课程之间的酸味断点	$
刺身拼盘	Sashimi moriawase	季节鱼种	全年	在进入醋饭前展示食材质量	$$-$$$
烤喉黑	Grilled nodoguro	石川/日本海喉黑	秋-冬	高级烤鱼间奏	$$$$
鲍鱼肝酱	Awabi with liver sauce	千叶、三重、北海道鲍鱼	夏-秋	嚼劲、香气、贝类深度	$$$$
八寸	Hassun	季节小菜组合	全年	视觉化季节提示	$$
牡丹虾头	Botan ebi head	北海道/富山虾	冬-春	甜虾之后炸头或入味噌汤	$$
蛤蜊汤	Clam soup	蛤蜊/浅蜊，伊势湾、千叶	春季	清洁收尾汤	$-$$

价格指数与备忘录

日常 / 入门

$ 基础功底

玉子、小肌、竹荚鱼、醋物、蛤蜊汤。价格不高但很考技术，醋和醋饭温度会暴露店家风格。

标准核心

$$ 吧台骨架

比目鱼、帆立、青花鱼、星鳗、甜虾、间八，是许多寿司吧台的骨架，也能以相对稳定价格看出季节性。

高级季节

$$$ 市场质量

中腹、寒鰤、赤贝、鸟贝、车海老、鲑鱼籽、鮟肝，强依赖市场质量和主厨处理。

奢侈 / 波动

$$$$ 稀缺等级

大腹、海胆、喉黑、鲍鱼、稀有蟹、顶级蓝鳍。价格受产地、拍卖、季节和稀缺性影响很大。

预算备忘

海外入门 omakase 可能相当于一顿高档晚餐，顶级吧台加上清酒、追加、税费和服务费后会高出很多。订位前确认海胆、toro、蟹、松露、鱼子酱、和牛是否包含，还是另行追加。

Omakase Sushi Visual AlmanacOmakase 寿司全图鉴