🐟 Tilefish (amadai): 甘鯛 (amadai)
A white fish with a delicate sweetness. Its soft, moist flesh is often lightly cured with salt or kombu before grilling. In Kyoto it is called guji, a prized fish in Kyoto cuisine.
- Japanese
- 甘鯛
- Reading
- あまだい · amadai
- Kanji
- 甘鯛
- Best months
- Oct – Feb
- Allergy group
- Fish
Order this
Japan甘鯛をお願いします。
South Korea옥돔 부탁드립니다.
Tilefish (amadai), please.
Other names
| ぐじ ぐじ · guji | Regional name · Kyoto and Kansai · The name used in Kyoto cuisine |
| アマダイ あまだい · amadai | At the market / sushi bar · The standard name |
Local dishes with this fish
| Guji (tilefish) grilled Wakasa-style · Kyoto (city, Tango coast) | Oct – Mar |
Name in other languages
| 한국어 | 옥돔 |
| 简体中文 | 方头鱼（甘鲷） |
| 繁體中文 | 方頭魚（甘鯛） |
| Tiếng Việt | Cá đầu vuông (amadai) |
| Español | Blanquillo (amadai) |
| 日本語 | 甘鯛 |
← Sushi fish guide: names and seasons
Seasons shift with the weather and the catch each year. Ask the restaurant what is in today.