Guide · Seasons
Sushi by season: what to order and when
Shun (旬) is the window when an ingredient is at its best: fattest, sweetest, most plentiful. Good sushi chefs build their menus around it, which is why the same counter serves different pieces in January and July. The lists below follow Japanese waters; seasons shift by region and year, and farmed fish are available all year.
Winter (Dec–Feb)
- Maguro (akami)鮪
- Chūtoro中トロ
- Ōtoro大トロ
- Buri鰤
- Tai鯛
- Hirame鮃
- Kinmedai金目鯛
- Nodoguroのどぐろ
- Kohada小鰭
- Saba鯖
- Hotate帆立
- Akagai赤貝
- Hokkigai北寄貝
- Ika烏賊
- Amaebi甘海老
- Unagi鰻
- Batteraバッテラ
Spring (Mar–May)
Summer (Jun–Aug)
Autumn (Sep–Nov)
- Katsuo鰹
- Kanpachi間八
- Hirame鮃
- Nodoguroのどぐろ
- Kohada小鰭
- Saba鯖
- Iwashi鰯
- Sanma秋刀魚
- Ika烏賊
- Kuruma-ebi車海老
- Amaebi甘海老
- Ikuraいくら
- Unagi鰻
- Batteraバッテラ
Year-round
Sāmon, Tobiko, Tamago, Negitoro, Tekkamaki, Kappamaki, Kanpyōmaki, Futomaki, California roll, Temaki, Inarizushi, Chirashizushi, Temarizushi.
Each piece links to its page in the sushi guide, with kanji, peak months and how it is served.