Boto Sushi Del Mar

09/11/2026

Sujiko (筋子) is whole salmon roe still enclosed within its natural membrane. Unlike ikura, where individual eggs are separated and cured, sujiko is harvested earlier in the season when the eggs are smaller, softer, and tightly bound

09/09/2026

09/07/2026

Sawagani --> japanese river crab are small freshwater crabs native to Japan, famously served deep-fried whole (Sawagani Karaage) as an otsumami snack.

07/18/2026

Rosy sea perch sushi—traditionally known as Akamutsu or Nodoguro—is a highly prized, luxury delicacy in Japan.

​Here is what makes it unique:

​Flavor Profile: Incredibly rich, sweet, and clean. It is often called the "white toro" because of its high fat content.

​Texture: Exceptionally tender and melt-in-your-mouth soft, balanced by a delicate skin that is usually retained.

​Preparation: It is almost always served Aburi-style (lightly blowtorched). Searing the skin renders the intense fat underneath, creating a smoky aroma and a warm, buttery contrast to the seasoned sushi rice.