My Sushi Best Eleven
I've selected my personal Sushi Best Eleven. These are the ones you can't go wrong with if you're unsure. I hope this serves as a guide for sushi beginners who might not know what to order.
#1
Bluefin Tuna Otoro / Kuro-Maguro Otoro
Bluefin tuna, or kuro-maguro, is considered the finest type of tuna due to its rich, fatty texture and deep umami flavor. Often referred to as the “king of sushi,” it is highly prized for its exceptional quality and flavor, especially in high-end sushi. Its cuts—otoro (the fattiest part), chutoro (medium fatty part), and akami (lean part)—all showcase distinct flavors and textures, making it more expensive and sought-after compared to other types of tuna.
Otoro, known as the king of sushi, is a high-quality part of the fatty belly of tuna. It has a melt-in-your-mouth texture and rich flavor, making it very special and expensive. However, the quality of otoro can vary a lot between restaurants. I only order it at the best sushi places.
#2
Bluefin Tuna Chutoro / Kuro-Maguro Chutoro
Chutoro is a fatty part of the tuna’s belly, but it has less fat than otoro, giving it a lighter taste and good balance of flavor. It’s between akami (lean) and otoro, with a nice melt-in-your-mouth texture. Many sushi fans like chutoro for its rich flavor without being too oily. Personally, I think otoro tastes best when it’s from a top-quality place, but chutoro is delicious at any well-rated sushi restaurant.
#3
Bluefin Tuna Akami / Kuro-Maguro Akami
Akami is the leanest part of the tuna, located along the sides of the fish. It has a firm texture and a clean, slightly sweet flavor, making it a classic sushi choice. While it doesn’t have the richness of otoro or chutoro, its simplicity highlights the natural umami of high-quality tuna.
Historically, akami was the most prized part of the tuna in the early days of Edo-style sushi. Before modern refrigeration technology, fatty parts like otoro spoiled quickly and were often discarded, as they were difficult to preserve. Additionally, the lighter, leaner taste of akami suited the palate of people at the time, making it the “king” of Edo-style sushi in its early history.
Because of this historical background, it is often said that sushi connoisseurs prefer the pure flavor of akami over the richness of otoro.
#4
Green sea urchin / Bafun Uni
Uni is a popular high-end ingredient for sushi and sashimi. It has a creamy sweet taste and melts in your mouth. Its beautiful look has earned it the name “the jewel of the sea.” Uni is hard to collect because divers must gather each one by hand so only a small amount is available which makes it very expensive. Uni reacts easily to changes in water quality and temperature so it is hard to find good conditions which makes it even rarer and more costly. Like otoro the quality of uni can vary a lot between restaurants so I usually do not order it at cheaper places.
#5
Scallop / Hotate
Scallop sushi is popular for its soft texture and sweet flavor. Fresh scallops have a gentle sweetness and a hint of ocean taste, with a melt-in-your-mouth feel with each bite. It’s a sushi topping served at a wide range of places, from affordable sushi spots to high-end sushi restaurants. I only order fresh raw scallops when having sushi, though grilled scallops are also available.
#6
Japanese tiger prawn / Kuruma Ebi
Kuruma ebi, or Japanese tiger prawn, is a popular and high-quality sushi topping. It has a sweet, rich flavor and a firm, slightly bouncy texture. It is often served raw or lightly boiled to bring out its natural sweetness. When boiled, it turns a bright orange color, making it look beautiful on sushi. Kuruma ebi is considered a luxury ingredient and is often used in high-end sushi restaurants for its taste and elegance.
Many types of shrimp are used as sushi toppings, but I personally think boiled kuruma ebi pairs best with rice. However, shrimp like ama ebi (sweet shrimp) and botan ebi are also very delicious as sashimi.
#7
Cuttlefish / Mongou Ika
Cuttlefish is known for its firm, slightly chewy texture and natural sweetness. Its thick, meaty flesh is often served raw with fine knife cuts to enhance its tenderness. The rich yet mild flavor pairs perfectly with vinegared rice. Whether at an expensive sushi restaurant or a more affordable one, ordering squid is almost always a safe and satisfying choice.
#8
Kohada
Kohada is one of the classic sushi toppings and is a small blue fish. In Edomae sushi, it is mixed with salt and vinegar, giving it a nice sour taste and fresh flavor. The taste of kohada can change with the season and size, showing the chef’s skill. I didn’t eat it before because I don’t like sour sushi, but after hearing famous sushi chef Jiro Ono say, “A chef’s skill is shown in their kohada,” I started to try it.
#9
Salmon
Salmon, known for its rich flavor and vibrant appearance, is a popular sushi topping today. However, it was traditionally not used in Edomae sushi due to several reasons: the high risk of parasites made it unsuitable for raw consumption; it was primarily used as salted or dried preserved food; the local "farm-to-table" culture of Edomae sushi prioritized fish from Tokyo Bay; and salmon was considered a common, low-status fish. Additionally, Japanese salmon, which often migrates upriver, tends to have a softer texture unsuitable for raw consumption. However, advancements in freezing technology and the promotion of parasite-free Norwegian salmon in the 1980s have made it an indispensable ingredient in modern sushi culture. Salmon is incredibly delicious when eaten raw, but personally, I prefer slightly seared fatty salmon, known as aburi toro salmon.
#10
Salmon roe / Ikura
Ikura is a popular sushi topping made from salmon eggs. It has a bright orange color, a rich salty taste, and a little bit of a popping texture. Its color and unique flavor give it a luxurious feel. Ikura can only be taken from female salmon and is usually preserved in salt, which makes it more expensive. While salmon itself is not a traditional sushi topping due to its high risk of parasites and its historical use as preserved food rather than for raw consumption, ikura has been considered a traditional sushi topping. This is because ikura, preserved in salt or soy sauce, was historically safer to consume and more easily integrated into the Edomae sushi culture, which emphasized seasonal and high-quality ingredients. Despite being a bit costly, ikura remains essential for sushi, offering both flavor and a sense of luxury.
#11
Anago
Anago has been a part of Edo-style sushi since the beginning. In the Edo period, anago was abundant in Tokyo Bay and easier to catch and store than eel. Its light flavor pairs well with sushi rice, and when cooked with a sweet and savory sauce, it creates a perfect balance. Anago looks like eel but has less fat and a lighter taste. It is usually cooked in a sweet soy sauce and used for sushi, offering a soft texture that melts in your mouth. This gentle flavor and fluffy texture are loved by many.
Anago is also served as “anago ippon nigiri,” where a whole anago is used to make one large piece of sushi. This makes for a luxurious and filling dish, where the sweet sauce and soft texture of the fish stand out, making it a popular choice.
