One Sushi - Exquisite Private Sushi Chef Catering Experience
One Sushi Catering Ingredients
At One Sushi, we use only the freshest and highest-quality ingredients in our dishes, and we take pride in our attention to detail and exceptional customer service. Our team of professional chefs and servers are dedicated to providing you and your guests with a culinary experience that will leave a lasting impression. Contact us today to learn more about our catering services and to book your event with One Sushi.
Feel free to call or text us at (818) 276-6665 or email us at event@onesushiinc.com.
How to customize your menu?
- If you have no idea how to start, simply consult with our agent to recommend popular sushi among our clients or set menu.
- For sushi lovers, you can choose your favorite seafood from our fish list, and we can make sashimi, nigiri, and special rolls from your selection.
TUNA
Bluefin tuna
Known for its rich, buttery flavor and delicate marbling, bluefin tuna is prized as the king of sushi.
Yellowfin tuna
Leaner than bluefin, yellowfin offers a clean, bright taste with a firm texture ideal for sashimi.
Long fin Tuna – Albacore
Mild and delicate, albacore features a soft texture and a subtle, clean flavor.
Bigeye Tuna
With balanced fat content, bigeye tuna provides a bold flavor and vibrant deep-red flesh.
Chu toro part of Tuna
A perfect balance of lean and fatty cuts, chutoro combines tenderness with bold flavor.
O toro part of Tuna
Taken from the belly of the tuna, toro melts in your mouth with unmatched richness.
SALMON
Scottish Salmon
Smooth, buttery, and versatile, salmon is a classic sushi favorite with a mild richness.
Amber Jack
Japanese Yellowtail – Hamachi
Popular for its creamy flavor and firm bite, hamachi is a staple in sushi bars.
Japanese Yellowtail – Buri
Celebrated in Japanese cuisine, buri offers bold flavor that varies by season and size.
Hawaiian Yellowtail – Kanpachi
Slightly leaner and lighter than hamachi, kanpachi delivers a refined, clean taste.
Blue-Backed Fish
Wahoo fish – Ono
Lean, firm-fleshed fish with a clean, mildly sweet flavor and low oil; wonderfully crisp.
Mackerel – Saba
Full-bodied and savory, saba is marinated to balance its bold, briny taste.
Spanish Mackerel – Sawara
Lighter than saba, sawara offers a delicate flavor and flaky, tender texture.
Japanese Horse Mackerel – Aji
Aji is mild yet savory, often garnished with ginger and scallions to enhance freshness.
Striped jack – Shima Aji
Shima-aji tastes like a cross between saba (mackerel) and kanpachi (greater amberjack, like leaner yellowtail).
Japanese Halfbeak – Sayori
Sayori has a bitterness and a strong flavor characteristic of blue-back fish.
White fish
Halibut – Hirame
Halibut is a good choice for people who don’t usually eat fish.It has a mild, slightly sweet flavor and a firm, white flesh.
Golden Eye Snapper -Kinmedai
Alfonsino, is a fatty, deep-sea fish with a mild, savory flavor and lots of umami.
Red Snapper – Hamadai
Also called Onaga. Mildly sweet and delicate taste, It is typically firm and moist. Has nutty flavor.
Black Snapper – Kurodai
Also called Blackhead Seabream.It is light and flaky with subtle sweetness and a higher fat content.
Chilean Sea Bass – Suzuki
This sought-after fish has a rich, buttery flavor, a clean, slightly sweet finish, and hints of umami. It’s also high in fat, which keeps it moist and tender while cooking.
Rosy Sea Bass – Nodoguro
Also called Blackthroat Sea Perch and Akamutsu. Imagine the flavor and texture of kinmedai, but even a bit fattier and more oily, with a lovely, sweet flavor and aroma.
Striped bass – Shima Suzuki
Some say it’s mild and sweet, without a strong fishy taste like salmon or anchovy, while others say it’s rich and full, with a briny taste that reflects its saltwater habitat. A squeeze of fresh lemon can bring out its flavor.
Sea Urchin & Fish Roe
Premium Japanese Uni
We have various grade of Japanese Uni imported from Hokkaido. Please check with our agent.
Premium Santa Barbara Uni
Santa Barbara uni comes from the giant red sea urchin and is noted for its large size, coarse texture and brightly sweet flavor.
Salmon Roe – Ikura
Also called Red caviar. It is a caviar made from the roe of Salmon.In Japanese cuisine, it is usually marinated in salt or soy sauce and sake.
Capelin Roe – Masago
Masago has more of a pale-yellow color. Masago has a softer texture
Flying fish Roe – Tobiko
Tobiko is naturally golden. Tobiko has a crunchy texture that provides a satisfying “pop
Pollock Roe – Mentaiko
Pollock is a member of the cod family. Mentaiko tastes spicy, savory, and umami all at the same time. It’s a popular ingredient in Japanese
Sturgeon Roe – Caviar
Caviar is best known for its buttery creaminess, light nutty flavor, and hints of crisp seawater.
Shellfish
Kumamoto Oyster
Kumamoto Oysters are a popular favorite due to their fruity, sweet, melon-scented flavor and light brininess.
Surf Clam-Hokkigai
Surf clams have a sweet, mild flavor and a slightly briny kick. The texture is satisfyingly chewy and meaty
Hokkaido Scallop – Hotate
Hokkaido Japanese Scallops have an awesome dense, steak like flavor profile.
Abalone – Awabi
Abalone is described as naturally buttery and salty. There is a chewiness to it, a bit like calamari.
Mussel
Mussels have a milder, more subtly sweet ocean taste with soft, buttery meat.
Geoduck – Mirugai
The large, meaty siphon is prized for its savory flavor and crunchy texture.
Pen Shell – Tairagai
The flesh is firmer, less sweet, and has more concentrated umami.
Crawfish
Compared to crab, crawfish do have a stronger flavor and are usually much meatier. They are slightly salty, a little sweet, and have a bit of mineral flavor.
Sweet Shrimp – Amaebi
The most popular dishes that are served with Amaebi are Nigiri sushi, Sashimi, Shrimp Tempura and Grilled Sweet Shrimp.
Jumbo Shrimp – Ebi
Served cooked. It has a sweet and mild taste and a tender texture with a bit of a crunch
Lobster – Ise Ebi
It is a fresh and sweet, briny flavour. The texture of the lobster varies from the claw to the body and the tail.
Crab
King Crab – Tarabagani
King crab meat has a relatively mild taste, and is succulent and sweet.
Hairy Crab – Kegani
Smaller than the Snow Crab and the Red King Crab, making many people say it is more difficult to eat, but it has a dense , sweet flavor
Soft Shell Crab
Blue crabs that have just finished the molting process are known as “”soft shells.”
Snow crab – Zuwaigani
Snow crab legs, typically the only part of the snow crab that we eat, tend to have a nice sweetness to the flavor with an equally as nice briny, salty, and savory flavor
Squid
Fresh Octopus – Nama Tako
The texture of octopus is also unique, with a slightly chewy and rubbery consistency
Baby Octopus – Idako
Texture that is more tender and less chewy than larger octopuses.
Squid – Ika
The texture is firm but sort of crunchy and easily break apart when chewing.
Other
Beef – A5 Wagyu
The taste of Japanese A5 Wagyu is often described as rich, buttery, and umami-packed.
Truffle
Truffles are known for their earthy, umami-rich flavor and heady, musky aroma.
Eel – Unagi
Unagi has a delicate flavor that is often described as sweet and savory.
Caned Blue Crab
The Substitution if you don’t enjoy imitation crab in your sushi roll.