Getting to Know Hamachi and Buri: Popular Fish in Japanese Sushi

What Is Hamachi?

What kind of fish is Hamachi?

Hamachi is the Japanese term for young yellowtail fish, typically measuring between 40 to 60 centimeters in length. In Japan, yellowtail (or "Buri") is considered a type of "shusseuo" or "promotional fish," as its name changes as it grows. Today, the term "Hamachi" primarily refers to farmed yellowtail, while "Buri" generally denotes the larger, wild-caught yellowtail.

It is also common in Japan for Hamachi to be confused with Kanpachi, another popular fish. However, these two species are entirely different.

What is "Shusseuo" (Promotional Fish)?

"Shusseuo" is a unique Japanese concept referring to fish whose names change as they grow. This tradition originates from the historical practice of Japanese samurai changing their names as they advanced in rank. Besides Hamachi, other well-known "shusseuo" include Kohada (gizzard shad) and Suzuki (Japanese sea bass).

Growth stages of hamachi

In Japan, the name given to yellowtail changes according to its growth stage, and these names can vary by region.

1. Up to 20 cm: Mojako
2. 20 cm to 40 cm: Wakashi or Tsubasu
3. 40 cm to 60 cm: Inada or Hamachi
4. 60 cm to 80 cm: Warasa or Mejiro
5. 80 cm and above: Buri

Differences Between Hamachi in Japan and the United States

The Hamachi available in the United States is specially adapted to local culinary preferences, with modifications made to its fat content and texture. During the farming process, the feed is carefully controlled, creating Hamachi that is richer in fat and has a softer texture compared to its Japanese counterpart. This is because American consumers typically prefer fattier fish, similar to "toro" (fatty tuna).

On the other hand, Japanese Hamachi and Buri usually have less fat and a firmer texture. Farmed Hamachi in Japan is known for its flavorful fat content, and since the feed is well managed, it does not have unpleasant odors.

Best Season for Hamachi

Farmed Hamachi in the United States maintains consistently high quality and can be enjoyed year-round. In Japan, however, wild-caught Hamachi (Buri) is in peak season from December to February. During this period, the fish has the highest fat content and is referred to as "Kan-Buri" (winter Buri), prized for its exceptionally rich and delicious flavor.

Places to Enjoy Hamachi in Japan

In Japan, Hamachi is considered a standard, everyday fish, typically sold in supermarkets as fillets or sashimi. It’s also a popular sushi topping at conveyor-belt sushi and casual sushi restaurants.

At high-end sushi restaurants, Hamachi is less common. Instead, these establishments offer Kan-Buri (winter yellowtail) as a premium seasonal delicacy. Additionally, traditional Japanese restaurants frequently offer classic home-style dishes featuring Buri, such as Buri Daikon (yellowtail simmered with radish) or grilled Buri Teriyaki.

Hamachi Sushi

Sushi restaurants in Japan typically serve either farmed Hamachi with a leaner, firmer texture suited to Japanese tastes, or wild-caught Hamachi (Buri). Hamachi is especially popular at conveyor-belt sushi and casual sushi establishments, but it's less commonly featured at high-end sushi restaurants. This is similar to salmon, as both fish are considered everyday favorites in Japanese sushi culture. However, premium, wild-caught Buri and salmon occasionally appear at upscale sushi restaurants, particularly when they are in season.

The thickness of Hamachi slices significantly impacts the dining experience. Thicker cuts provide a rich, juicy texture, whereas thinner slices deliver a lighter, more delicate flavor.

Other Ways to Enjoy Hamachi and Buri

Buri Shabu (Yellowtail Hot Pot)

Buri Shabu is a delightful dish that involves slicing Hamachi or Buri thinly and briefly dipping the slices into a boiling dashi broth. This quick dip helps reduce excess fat, giving the fish a lighter, more refreshing flavor. It is a popular way to savor yellowtail, especially among Japanese people.

Buri Daikon (Yellowtail and Daikon Radish Stew)

Buri Daikon is a traditional Japanese home-cooked dish that features yellowtail scraps (such as the head and bones) simmered with daikon radish in a savory-sweet broth made from soy sauce and mirin. As the fish slowly cooks, its rich, umami flavor infuse the daikon, creating a hearty and flavorful dish.

Buri Teriyaki (Teriyaki Yellowtail)

Buri Teriyaki is a staple in Japanese home cooking, featuring yellowtail fillets coated in a glaze of soy sauce and mirin. The fillets are then grilled or pan-fried until they develop a glossy and caramelized coating. The sweet and savory flavors of the dish pair perfectly with steamed rice.

Michelin-Starred Sushi Restaurants Available for Reservation During Your Visit to Japan

Udatsu (宇田津 鮨) / Tokyo

Selected Restaurant

Michelin Guide, 2025

This Michelin-featured restaurant in Tokyo uniquely combines sushi and art. Guests can enjoy authentic Edo-style sushi crafted from specialty rice and the highest-quality ingredients in an artistic setting. A standout dish is the signature "Herb Maki", known for its unique and innovative flavor.

Sushi Rakumi (鮨 楽味) / Kyoto

One Star

Michelin Guide, 2025

This three-star Michelin restaurant in Kyoto is an extension of the renowned Gion Sasaki, offering both Kyoto delicacies and Tokyo sushi. The highly-skilled chef trained at both Gion Sasaki and the prestigious Sushi Yoshitake in Ginza, mastering techniques from both culinary worlds. Diners can enjoy dishes that blend traditional Kyoto cuisine with Edo-style sushi.

Sushi Yuden (鮨 悠伝) / Osaka

Selected Restaurant

Michelin Guide, 2025

This one-star Michelin restaurant in Osaka is managed by a chef who trained at renowned establishments, Fukuki Sushi and Sushi Suiki. Diners can savor delectable Edo-style sushi made with carefully selected ingredients and perfectly balanced rice, served at an elegant 160-year-old cypress-wood counter.