Kanpachi 間八

Kanpachi was once a scarce luxury fish beyond the reach of most diners. Advances in aquaculture have since made it a familiar sight even at conveyor-belt sushi restaurants.

What sets it apart from buri (Japanese yellowtail) is its bite: the fresher the fish, the firmer and springier the texture. While buri develops deeper umami as it grows, even young kanpachi already carries satisfying fat and flavour. From affordable conveyor-belt chains to high-end counters, it appears across the full range of sushi restaurants and remains popular with diners of every generation throughout the year.

Buri is known as a winter fish, while kanpachi is associated with summer. One of kanpachi’s charms, however, is that even wild fish retain their quality throughout the year; some diners actually prefer it in winter.

Origin: Mainly south of Honshu Season: Summer