The Rare Gem of Sushi: The Egg Sacs of Octopus

What comes to mind when you think of sushi toppings? Tuna? Salmon? Or perhaps a California roll?
Surprisingly, California rolls aren’t commonly eaten in Japan. Instead, we cherish the taste of fresh seafood – delicate, briny and deeply satisfying.
Today, I’d like to introduce a sushi topping so rare that even many Japanese people have never tried it: the egg sacs of octopus. This hidden gem of the sea offers a unique texture and flavor, quietly waiting to be discovered.

Octopus

Do people outside Japan and Korea often eat octopus? Not really. In many countries, octopus isn’t common part of everyday meals- especially when served raw. It’s usually boiled, grilled or marinated in Italy, Spain and the United States. Some people find its appearance unusual or even intimidating, with its tentacles and suction cups giving it a “weird” look at first glance.
But don’t let the visuals fool you! Octopus is incredibly delicious. Its slightly briny flavor and firm, crunchy texture are essential to many Japanese dishes. That satisfying chewiness is part of what makes it so tasty- and unforgettable.
Japanese people often enjoy octopus in takoyaki—a savory ball made from flour batter with a piece of boiled octopus inside. It’s easy to eat, affordable, and beloved across Japan, especially at festivals and street stalls.
Of course, we also eat raw octopus as sushi. Its texture is truly unique—soft, slightly slippery, and a bit chewy, like wet rubber—but mysteriously delicious. The subtle ocean flavor pairs beautifully with soy sauce, which enhances its natural brininess and brings out its quiet charm.

The Egg Sacs of Octopus sushi

Have you ever seen octopus egg sacs? Even in Japan, where raw octopus is commonly enjoyed, many people have never seen them. In fact, most don’t even know they exist. Some might assume that octopuses give birth directly to baby octopuses—but these egg sacs are something entirely different.
In Hokkaido, the northernmost region of Japan known for its exceptional sushi and fresh seafood, one sushi restaurant serves this rare delicacy: octopus egg sac sushi.
The egg sacs have a yellowish tint, and their surface is translucent—almost see-through. With their smooth, slippery texture, octopus egg sacs are carefully cradled in a seaweed wrap—forming a gunkan-maki that holds the delicate topping in place like a quiet treasure. The texture is soft and jelly-like, with a subtle firmness from the tiny eggs inside. The flavor is briny, slightly bitter, and surprisingly creamy. It’s hard to describe in words—truly a unique experience that lingers on the palate like a quiet echo of the sea.

The restaurant is Toriton トリトン. The original restaurant is in Hokkaido, but there are also three shops in Tokyo. They’re extremely particular about the freshness of their toppings, so octopus egg sacs aren’t always available. It’s a rare treat—and if you happen to find it on the menu, consider yourself lucky. It’s one of those fleeting culinary encounters that feels like a quiet gift from the sea.
回転寿し トリトン｜店舗一覧

Let’s check more rare and delicious sushi in my blog.

Summary

You might be surprised by the incredible freshness of sushi toppings when you visit a sushi restaurant in Japan. Every piece is so vibrant and delicious—it’s as if the seafood is glowing with life. The colors shimmer, the textures are delicate, and the flavors speak of the ocean’s purity.
If you’ve only tried sushi abroad, come experience the real thing. Let’s taste authentic Japanese sushi—where freshness isn’t just a quality, it’s a promise.