本みるがい | Gaper
Type: Kai
Season: Winter to spring.

Like other shellfish, Mirugai requires significant effort to prepare. And also like other shellfish, it’s the “foot” of the Gaper that you’re actually eating in Sushi. That is, if you can find it. Overharvesting and scant meat from each of the ~5 inch shells means that substitutions – like Geoduck – have become common.

Uogashi Midtown
A fabulous fish market doubles as a sushi haven in Toronto
Like Sugarfish, but good.
The flagship of the New York City sushi scene