What's Available Today @ Ohedo （活魚大江戸上野2号店）

Shitakiri, or round clam served in gunkan (battleship) style with fried 'nori' seaweed wrapped around the rice ball. Round clams are collected in the Tokyo Bay, and spring is their best season.

Kochi, or flathead. Early summer is considered the best season for this fish, but it tends to taste fairly good throughout the year. Firm texture and subtle flavor are two positive features.

Kinme, or alfonsino. Living in deep sea, the Gulf of Suruga is one of the most well-known fishing spots. Slightly tender, especially compared with flathead, and even more flavorful, alfonsino is now considered one of the best white meat fish topping sushi nigiri.