Manila Omakase
Fish Glossary
Every fish you'll encounter at Manila's omakase counters — Japanese kanji, romaji, English name, peak season months, flavor notes, and where to source it in the Philippines.
Know What You're Eating
At an omakase counter, the chef controls the menu — but that doesn't mean you should eat in ignorance. Knowing the Japanese name, the current season, and the sourcing story behind each piece transforms the experience from consumption into understanding.
This glossary covers every fish you're likely to encounter at Manila's BGC and Makati counters, from the common (aji, hotate) to the rare (shinko, shirako). It pairs with the Seasonal Omakase Calendar to show you not just what each fish is, but when and where to find it in Manila.
Quick Reference Legend
Gold dots indicate peak quality window at Manila counters
Available at most counters year-round with acceptable quality
Best quality only in marked months; available other times at reduced quality
Fewer than 5 Manila counters carry this; only in specific months
Japanese Flounder (Olive Flounder)
Japanese Amberjack (Yellowtail)
Pacific Bluefin Tuna
Sea Urchin (Roe)
Hokkaido Scallop
Skipjack Bonito
Japanese Horse Mackerel
Japanese Sardine
Bigfin Reef Squid
Sea Eel (Saltwater)
Striped Jack
Baby Gizzard Shad
Gizzard Shad
Pacific Saury
Japanese Mackerel
Rosy Seabass (Blackthroat Seaperch)
Cod Milt (Soft Roe)
Ark Shell Clam
Hokkaido Hairy Crab
Philippine Grouper
PH: Lapulapu
Philippine Yellowfin Tuna
PH: Tambakol
Spanish Mackerel / Wahoo
PH: Tanigue
Giant Trevally (GT)
PH: Talakitok
Threadfin Bream
PH: Bisugo
Now You Know the Fish. Book the Counter.
Use this glossary alongside the Seasonal Calendar to plan your next Manila omakase visit around what's actually at peak — not just what's on the menu.