At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.
Ika (イカ) (魷魚) Squid – sometimes confused with cuttlefish (koika). The squid family is diverse, so different varieties are available year round. Fresh squid sashimi is characterized by translucent, shiny flesh, and the meat is sweet and tender with a slight chew. The body is normally used for sushi with the arms cooked or used in salads.
Different squid species can be found throughout Japan in areas like Southern Kyushu Island, Honshu, Hokkaido, Aomori Prefecture, and Yamaguchi prefecture. They can be served raw, or cooked by grilling, frying, or poaching; often served with a dipping sauce.