As spring sets in, Japan welcomes the arrival of sakura tai, or cherry blossom seabream—a seasonal name for madai (red seabream) caught at its prime. With its pale pink hue and rich, melt-in-your-mouth flavor, sakura tai is a standout among springtime delicacies.

The color alone evokes cherry blossoms in bloom, but it’s the flavor that leaves a lasting impression: firm yet tender flesh, balanced fat, and a clean, elegant finish.

Born of Spring Waters – From Ehime, Japan to the Plate

Our sakura tai is sourced from the coastal waters of Ehime Prefecture, where nutrient-rich tides and ideal conditions produce seabream of exceptional quality. In the early spring, these fish prepare to spawn, developing a deeper flavor and a satisfyingly firm texture.

Every slice reflects the environment it came from—crystal-clear waters, seasonal currents, and the quiet patience of time. The result is a fish with both grace and substance, as pleasing to the eye as it is to the palate.

Sakura Tai Sushi – Fragrance and Elegance in One Bite

For this sushi, a glistening cut of sakura tai rests gently atop sushi rice, with a hint of kinome—the young buds of Japanese pepper—nestled in between. Known for its bright, citrusy aroma, kinome brings a whisper of green freshness, lifting the natural sweetness of the fish.

As you take a bite, the soft aroma rises, the flesh gives way gently, and the flavors unfold in smooth harmony. It’s clean, floral, and quietly luxurious—like spring itself.

Sakura tai sushi is more than a seasonal dish.
It’s a moment of spring, captured in texture, scent, and color.