Kasugodai, or young sea bream, translates to “spring day” or “spring child” sea bream in Japanese. Kasugodai can be caught throughout the year, but because of its name, it is considered a spring fish.
Its size produces a firmer texture than Madai (sea bream,) therefore it is important that chefs know exactly how to mold it into very desirable nigiri. It’s similar to that of texture differences between beef and younger veal. Our chefs create the perfect bite of Kasugodai nigiri using traditional Edomae-style practices. You can sample this in our Valentines Weekend Platter.
Inquiry - Kasugodai カスコ鲷