What is Ikura? A Guide to Ikura in Sushi

What is Ikura?

Ikura is a salted salmon roe, known for its vibrant red color and signature popping texture. While the term is sometimes used for trout roe, there are notable differences in size and price. The word "ikura" comes from the Russian ikra, meaning "fish roe." In Japan, ikura is considered a luxury delicacy.

Peak Season for Ikura

Ikura is at its best from September to October when salmon are carrying eggs for spawning. During this time, the roe is at its optimal size and texture. After the season ends, the egg membranes harden, affecting their signature texture.

Where Ikura is Produced

Hokkaido is Japan’s most renowned region for ikura. In autumn, salmon fishing is a seasonal tradition, and fresh ikura fills supermarket shelves. However, due to declining salmon populations in recent years, more imported ikura is now available in Japan.

Where to Eat Ikura in Japan

Ikura can be found at conveyor belt sushi restaurants and casual sushi spots, where businesses work to offer it at an affordable price without sacrificing quality. In high-end sushi restaurants, ikura is typically marinated in soy sauce, allowing diners to appreciate the unique flavors and marination techniques of each establishment.

Ikura in Sushi

Ikura sushi is most commonly served as gunkan-maki (battleship roll), where vinegared rice is wrapped in nori (dried seaweed) and topped with ikura. This style is used for ingredients like ikura that don’t hold their shape well in sushi. At upscale sushi restaurants, ikura may be served in a small bowl instead of with nori, ensuring that the seaweed’s flavor doesn’t overpower the delicate taste of the roe.

Enjoying Ikura Beyond Sushi

In Japan, ikura is considered a luxury ingredient and isn’t typically eaten every day. However, beyond sushi, it can be enjoyed in dishes like ikura-don (a rice bowl generously topped with ikura) or as a garnish to add color and texture to various dishes.

For the freshest ikura, opt for Hokkaido-sourced ikura during peak season and savor it at high-end sushi restaurants or specialty shops.

Top Fine Dining Sushi Restaurants in Tokyo Serving Ikura

Discover exquisite sushi restaurants in Tokyo where ikura is featured in the omakase (chef’s choice) course.

※Please note that menu offerings may vary based on seasonality and ingredient availability.

Nishiazabu Taku (西麻布 拓)

One Star

Michelin Guide, 2025

Nishiazabu Taku is a unique Michelin one-star sushi restaurant that offers a fully customized, haute couture dining experience tailored to each guest. Ikura is sometimes served as gunkan-maki or as a small donburi (rice bowl) marinated in dashi soy sauce.

Sushi Kanesho (鮓 かね庄)

Selected Restaurant

Michelin Guide, 2025

Sushi Kanesho is a Michelin Guide-listed sushi restaurant located in Asakusa, offering a relaxed atmosphere steeped in the charm of Tokyo’s traditional downtown. The selection of ingredients changes with the seasons, and the restaurant boasts a diverse selection of Japanese sake and local brews. Ikura is served as gunkan-maki, prized for its perfect balance of saltiness and rich, velvety texture.

Sushi Miura (鮨 みうら)

Selected Restaurant

Michelin Guide, 2025

Opened by a chef who trained for 13 years at the two-Michelin-starred Japanese restaurant Akasaka Kikunoi, Sushi Miura is a Michelin Guide-listed establishment that seamlessly blends traditional sushi craftsmanship with the delicate artistry of Japanese cuisine. As part of the omakase course, ikura is elegantly presented in a small dish or incorporated into chawanmushi (savory egg custard). It is especially renowned for its exceptional quality.