A creative roll featuring crispy soft-shell crab, the Spider Roll is a fusion of Japanese flavors and Western creativity. Its popularity soared in the United States, where the combination of crispy crab, avocado, and spicy sauce became a favorite among sushi newcomers. The roll is especially famous at Sushi Ran in San Francisco, where it has been perfected over the years.

Akami, the leaner cut of tuna, is the foundation of sushi culture, offering a deep, meaty flavor. It has been cherished in Tokyo for centuries, particularly at the legendary Sushi Sawada, where it is prepared using traditional aging techniques to enhance its umami. Chef Jiro Ono’s dedication to perfecting akami sushi has made it one of the most respected pieces in high-end omakase dining.

A bold and flavorful take on traditional sushi, spicy tuna is a modern American sushi creation that has gained global popularity. The combination of minced tuna and spicy mayonnaise originated in Los Angeles during the sushi boom of the 1980s, when chefs sought to make sushi more appealing to Western diners. Nobu Matsuhisa, the renowned chef behind Nobu restaurants, helped elevate the popularity of spicy tuna, making it a staple on sushi menus worldwide.

Tamagoyaki, a slightly sweet, delicate layered omelet, is a fundamental test of a sushi chef’s skill. The finest versions can be found at Tokyo’s Tsukiji Outer Market, where vendors specialize in crafting the perfect balance of texture and flavor. Jiro Ono, the legendary sushi master, is known for serving tamagoyaki at the end of his omakase meals, a sign that a sushi experience is complete.