Think Sushi Begins and Ends with Tuna? Think Again.

If you ask someone to name a sushi fish, tuna is usually the first answer.

But in Japan, sushi is about celebrating the incredible variety of fish available throughout the seasons. Every species has its own unique texture, flavour and character, with many prized just as highly as tuna.

Here are a few of our favourites:

Sea Bream (Tai)
Elegant, delicate and slightly sweet, sea bream has long been associated with celebrations in Japan. It's a beautiful introduction to white fish sushi.

Yellowtail (Hamachi)
Rich and buttery with a clean finish, yellowtail is wonderfully balanced and one of the most popular choices at the sushi counter.

Mackerel (Saba)
A true classic. Traditionally cured to enhance its flavour, mackerel offers a bold, savoury taste that rewards adventurous diners.

Squid (Ika)
Often overlooked, expertly prepared squid is incredibly tender with a gentle sweetness that develops as you chew.

Scallop (Hotate)
Naturally sweet, soft and luxurious, scallop nigiri is a perfect example of how simple ingredients can create something extraordinary.

At Sushi Atelier, our chefs carefully select the best fish available each day, meaning the sushi you enjoy is guided by quality and seasonality rather than a fixed list of ingredients.

The next time you visit, why not ask your chef for a recommendation? You may discover a new favourite that has nothing to do with tuna.

We look forward to welcoming you soon.

The Sushi Atelier Team