Uni (Salt Water Eel)
Botan Ebi
In Japan they don't waste fish so you each the entire fish. The tail was served as sashimi. The head was served in soup. The rest of the body was served deep fried.
Shiauo (Ice Fish)
Aoyagi (clam)
Eka (Squid)
Ara (sea bass)
Otoro (Fatty Tuna)
Akamai and Chu toro (Lean and Medium fatty tuna)
Kuruma ebi (Raw and lightly cooked shrimp)
This shrimp killed for the order. It was alive in the first picture.
Eka (squid)
Aji (mackerel)
Mirugai (clam)
The clam is alive, the black thing hanging out of the clam was the mouth. Even after
the clam is opened and the skin peeled off the mouth and the mount is served. The mouth is still moving. It will
stay for 3 to 4 days even after it's cut apart like below.
Ginger
Yuji-san
Yuji-san was my sushi chef for 5 nights. He's been making sushi for 15 years in Japan. He is very good.
