I am often asked about sushi and the fish repertoire. I rarely see or eat shrimp and I cannot say why, except it often a very ordinary fish and very common. The shrimp above is particular with reddish color.

Generally sushi (depending where) in small counter restaurants is very selected and seasonal fish. Only the finest domestic fish are used in these establishments. Therefore, the fish variety is dependent on what is in season, and not what is appealing to the customer. It is similar to Michelin cuisine in Europe, where the chef prepares dishes using seasonal ingredients. In such a case, the clients take it or leave it. The same applies to sushi “kappo”, which implies to “cut” or to “cook” and its immediacy: as each fish is served directly across the counter table from the hand of the chef.