One Sushi - Exquisite Private Sushi Chef Catering Experience

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Medium fatty Tuna belly part.

Very fatty Tuna belly part.  

Hamachi is young Japanese Amberjack and is typically farmed.It has a soft and fattier texture with full-on flavor since it farmed.

Buri is mature Japanese Amberjack and is typically wild. When caught and eaten in the fall and winter, the texture is firm, and it’s very oily and flavorful.

Greater Amberjack, or Longtail Yellowfin, is a farm-raised fish with a mild, sweet flavor and firm flesh.

Iconic Hawaiian fish that lives both near-shore and in the open ocean. A relative of the mackerel family, but has a more mild flavor than most common mackerel varieties.

Mackerel is a smaller cousin of the tuna. It has a rich, distinct flavor. Their flesh is moist, flaky, and soft. Some people also find its taste a little bit fishy and oily.

 It has a texture that melts in the mouth and a mild natural sweetness where the skin meets the flesh.

There is a faint fishiness, but aji is remarkably clean. Aji also has a firm texture. Aji sushi and sashimi are often served with grated ginger and scallion.

Shima-aji tastes like a cross between saba (mackerel) and kanpachi (greater amberjack, like leaner yellowtail).

Sayori has a bitterness and a strong flavor characteristic of blue-back fish.

Halibut is a good choice for people who don't usually eat fish.It has a mild, slightly sweet flavor and a firm, white flesh.

Alfonsino, is a fatty, deep-sea fish with a mild, savory flavor and lots of umami.

Also called Onaga. Mildly sweet and delicate taste, It is typically firm and moist. Has nutty flavor.

Also called Blackhead Seabream.It is light and flaky with subtle sweetness and a higher fat content.

This sought-after fish has a rich, buttery flavor, a clean, slightly sweet finish, and hints of umami. It's also high in fat, which keeps it moist and tender while cooking.

Also called Blackthroat Sea Perch and Akamutsu. Imagine the flavor and texture of kinmedai, but even a bit fattier and more oily, with a lovely, sweet flavor and aroma.

Some say it's mild and sweet, without a strong fishy taste like salmon or anchovy, while others say it's rich and full, with a briny taste that reflects its saltwater habitat. A squeeze of fresh lemon can bring out its flavor.

We have various grade of Japanese Uni imported from Hokkaido. Please check with our agent.

Santa Barbara uni comes from the giant red sea urchin and is noted for its large size, coarse texture and brightly sweet flavor.

Also called Red caviar. It is a caviar made from the roe of Salmon.In Japanese cuisine, it is usually marinated in salt or soy sauce  and sake.

Masago has more of a pale-yellow color. Masago has a softer texture

Tobiko is naturally golden. Tobiko has a crunchy texture that provides a satisfying “pop

Pollock is a member of the cod family. Mentaiko tastes spicy, savory, and umami all at the same time. It's a popular ingredient in Japanese

Caviar is best known for its buttery creaminess, light nutty flavor, and hints of crisp seawater.

Kumamoto Oysters are a popular favorite due to their fruity, sweet, melon-scented flavor and light brininess.

Surf clams have a sweet, mild flavor and a slightly briny kick. The texture is satisfyingly chewy and meaty

Hokkaido Japanese Scallops have an awesome dense, steak like flavor profile.

Abalone is described as naturally buttery and salty. There is a chewiness to it, a bit like calamari.

Mussels have a milder, more subtly sweet ocean taste with soft, buttery meat.

The large, meaty siphon is prized for its savory flavor and crunchy texture. 

The flesh is firmer, less sweet, and has more concentrated umami.

Compared to crab, crawfish do have a stronger flavor and are usually much meatier. They are slightly salty, a little sweet, and have a bit of mineral flavor.

The most popular dishes that are served with Amaebi are Nigiri sushi, Sashimi, Shrimp Tempura and Grilled Sweet Shrimp.

Served cooked. It has a sweet and mild taste and a tender texture with a bit of a crunch 

It is a fresh and sweet, briny flavour. The texture of the lobster varies from the claw to the body and the tail.

King crab meat has a relatively mild taste, and is succulent and sweet.

Smaller than the Snow Crab and the Red King Crab, making many people say it is more difficult to eat, but it has a dense , sweet flavor

Blue crabs that have just finished the molting process are known as ""soft shells."

Snow crab legs, typically the only part of the snow crab that we eat, tend to have a nice sweetness to the flavor with an equally as nice briny, salty, and savory flavor

The texture of octopus is also unique, with a slightly chewy and rubbery consistency 

Texture that is more tender and less chewy than larger octopuses.

The texture is firm but sort of crunchy and easily break apart when chewing.

The taste of Japanese A5 Wagyu is often described as rich, buttery, and umami-packed.

Truffles are known for their earthy, umami-rich flavor and heady, musky aroma.

Unagi has a delicate flavor that is often described as sweet and savory. 

The Substitution if you don't enjoy imitation crab in your sushi roll.