What is Kohada, the Essential Topping in Edomae Sushi?

What is Kohada?

Kohada: A Signature Ingredient of Edomae Sushi

Kohada is a signature topping in Edomae sushi. It refers to the young fish of the konoshiro (Dotted Gizzard Shad) species, typically around 7–10 cm in size. As the konoshiro grows, its market value declines because it becomes harder to eat due to an increase in small bones. In Japan, the fish is given different names depending on its size and growth stage. These types of fish are known as "shusse-uo" (fish that advance through different stages).

1. Up to 7 cm → Shinko
2. 7–10 cm → Kohada
3. 10–12 cm → Nakazumi
4. Over 15 cm → Kinoshiro

What is Shusse-uo?

Shusse-uo (literally "fish that rise in rank") refers to fish in Japan that change names as they grow. This tradition is unique to Japan and stems from the custom where samurai would change their names as they advanced in rank. In addition to kohada, other well-known "shusse-uo" fish include buri (yellowtail) and suzuki (sea bass).

Kohada's Peak Season

The peak season for kohada is from July to September. This is because the young kohada, known as "shinko," are only caught around July when they are born. The younger the kohada, the better the taste, making the period from July to September—when shinko turns into kohada—the most delicious time to enjoy it. However, while the catch period for shinko is limited, kohada is available year-round.

What is Sinko ?

Shinko is a key element when talking about kohada. While kohada is commonly served at many Edomae sushi restaurants, shinko is only available at top-tier establishments. Shinko refers to young konoshiro fish that are under 7 cm in size. These fish are only caught around July, making shinko a symbol of summer in Edomae sushi.

Shinko is also very expensive, sometimes costing up to 100,000 yen per kilogram—more than the finest Japanese bluefin tuna. Due to its small size, it’s difficult to process and requires skilled techniques. As a result, only the most prestigious sushi restaurants serve shinko.

Kohada Sushi

Kohada sushi is one of the signature toppings in Edomae sushi and is often considered a true test for sushi enthusiasts. A defining feature of kohada sushi is that it’s vinegared. Kohada has many small bones, making it hard to eat in its natural form. However, by vinegaring it, the bones soften, and the flavor becomes richer. While its taste is similar to that of another vinegared blue fish, shimesaba (mackerel), kohada is leaner and lighter. The marination time can vary from restaurant to restaurant, so the level of acidity and flavor may differ depending on where you go.

Where to Eat Kohada in Japan

Kohada is one of the most iconic toppings in Edomae sushi. However, it’s rarely found at supermarkets or conveyor-belt sushi restaurants. To enjoy a truly delicious kohada in Japan, it’s best to visit a sushi restaurant that upholds the traditions of Edomae sushi.

Fine Dining Sushi Restaurants in Tokyo Where You Can Enjoy Kohada

Here are some top fine-dining sushi restaurants in Tokyo where you can savor kohada as part of their omakase (chef’s choice) courses.

*Please note that ingredient availability may vary depending on the season.

Sushi Masashi (鮨 将司)

One Star

Michelin Guide, 2025

A Michelin-starred sushi restaurant that specializes in traditional Edomae sushi techniques. Kohada is served as part of the omakase course, perfectly vinegared to achieve a balance of acidity, umami, and subtle sweetness.

Edomae Sushi Hanabusa (江戸前鮨 英)

One Star

Michelin Guide, 2025

This restaurant faithfully follows Edomae sushi techniques, using different vinegars for each type of fish. For kohada, they carefully balance the salt and vinegar to enhance the natural umami. With a focus on Tokyo Bay’s ingredients, they maintain the tradition of "starting with tuna, ending with tuna," and always include kohada in the course.

Sushi Ichijo (鮨 一條)

One Star

Michelin Guide, 2025

Known for using red vinegar in their rice and offering kohada with a firm vinegary cure typical of Edomae sushi. They also use kelp marination to enhance the smooth umami flavor. The vinegar is slightly stronger, providing a sharp acidity and a classic Edomae flavor that highlights the chef's craftsmanship.

Tachiguizushi Akira (立喰い寿司 あきら)

A standing sushi bar by the upscale restaurant Sushi Shoryu in Shirokane Takanawa. They offer high-quality sushi at a great price, using ingredients from the renowned tuna supplier Yamayuki. Kohada is on the menu, and you can enjoy it a la carte, with the option to try multiple pieces.

Sushi Kakizaki (すし柿崎)

An Edomae sushi restaurant that offers an omakase-only menu. They carefully select seasonal kohada and prepare it with a perfect balance of salt and vinegar for a delicate vinegared finish. The kohada has a sharp, bold umami flavor, allowing you to experience the true essence of the Edomae sushi tradition.