Nigiri · Shiromi · white fish
Tai 鯛
Red sea bream
The festive fish of Japan. In spring it turns pink and is called sakura-dai. Often served with its skin briefly scalded (matsukawa).
- Best season
- Feb, Mar, Apr
- Style
- Nigiri
- How it's served
- Salt and sudachi, or kobujime (cured in kelp)
- Richness
- 2 of 5
Similar pieces
Where to eat it
Find omakase counters that serve Tai in Tokyo, Jakarta, Singapore or any other city.