08/26/2026
Takabe (タカベ) known as yellow-striped butterfish. It is a small coastal fish prized for its exceptional summer fat. Its best season is June through August, with August often considered the peak, when the flesh becomes rich, tender, and deeply flavorful. The Izu Islands—especially Oshima, Niijima, Kozushima, and Miyakejima—are regarded as its finest region. The name “Takabe” is thought to come from the fishermen’s term “taka,” meaning rocky reef, combined with “be,” a suffix meaning fish, reflecting its natural habitat. Takabe forms large schools in shallow coastal rocky areas, generally within 30 meters.
Its flavor is rich, buttery, sweet, and clean, with soft white flesh and abundant yet elegant fat. Historically eaten in Japan since the Edo period, Takabe was traditionally enjoyed grilled rather than as sushi. Today, sushi chefs increasingly serve it as seasonal nigiri, often lightly aged to concentrate its umami and balance its rich fat.🍣🍣
