Metro Sushi | Sushi and Japanese Seafood Website and Blog

You are almost guaranteed to find Salmon, (aka “sake” in Japanese) on any sushi restaurant’s menu available as both sushi and sashimi. Sushi-grade salmon is available in Japanese stores…

Ikura (salmon roe) is quite expensive, but what can you expect from the Japanese equivalent of caviar? Occassionally, Hokkaido themed fairs are held in department stores Japan-wide…

Salmon Tartare is a seafood variant of steak tartare, a mix of raw meat, herbs and spices. If you’re a fish lover and have access to sushi/sashimi grade salmon fillets, why not try making salmon tartare at home? …

Oyako-don (親子丼) roughly translated as “parent-child bowl”, is a common dish in Japan, such as that made with chicken meat and eggs in the same dish…

Temari or “ball” sushi may seem like mere morsels, but skill and creativity can truly make them culinary works of art…

Shrimp is a common starter to any sushi meal, as commmonly one eats based on ever-increasing levels of sweetness and taste. An even better way to start is ask the chef to boil it fresh, rather than ..

Kuruma-ebi (and other prawns) are not only priced by thepound or pack, but per piece. Not cheap and for good reason – they’re huge! Treat them special rather than on the sidelines as mere side dishes…

Uncooked ama-ebi shrimp is such a delightful sashimi item, it’s almost a shame to fry, grill, or do anything except eat them as-is. The hard part is getting them nice and fresh…

Being outdoors is so much better when fresh oysters (kaki) are on the fire cooking in their own shells. Rumour has it that a spectacular “kaki house” is somewhere in Saga-prefecture…

Tai (sea bream, 鯛) come in many shapes, sizes, and colors. Madai (真鯛) is considered the best but how do you know you’re not getting an imposter?…

Dusted with ground sesame seeds and garnished with seaweed confetti, kanpachi (yellow- tail) sashimi is a great start to a night of revelry in an izakaya (Japanese style pub)…

If you’re brave enough to eat raw shrimp, why not be a little braver and sink your teeth into some sea cucumber, or, namako sashimi? Don’t forget to top it with a slice of yuzu (lemon) and …

The Japanese don’t eat horse, do they?! Yep, sure do. Raw horsemeat, (bazashi) is common in Japanese stores – perhaps more so than than their cetacean relatives. Don’t knock it until you’ve…

Pickled in salt and vinegar, gizzard shad (kohada) are a little sour but no sushi meal is complete without them…

Summer time brings the isaki into its best season. But they can be pricey, and while it may look cool to fillet it yourself, if you’re dumping 1,000 yen on one then you’d better…

Octopus balls, a.k.a. tako-yaki to the Japanese are kind of like corndogs to Americans. You can get them frozen, served at fairs and ball games, are inexpensive, fun to make at home, but oftentimes…