お造り(Otsukuri) and 刺身(Sashimi) refer to sashimi such as fish or seafood, which is called "flower" in Kaiseki cuisine. There is a saying in Japanese cuisine that "Owan and Sashimi are flowers of the cuisine," which means that the chef's strength can be seen in the Owan(which means broth) and sashimi. In kaiseki cuisine, the word お造り is used more often than 刺身(Sashimi).

Buri (鰤), which belongs to the genus of yellowtail, is a representative winter fish. It is a complex character used in Chinese characters. It is a blue fish with red flesh widely used as a key ingredient in sushi. Along with Bushiri and Kanpachi which are also members of the yellowtail family, they are known as the three brothers of yellowtail. During winter, large yellowtail measuring over 1 meter in size and with high oil, content are considered premium and referred to as Kanburi (寒ブリ). They are not as popular during the summer. On the other hand, Bushiri is in season during the summer. Yellowtail is also considered a rising star in the fish market. In Kanto, the young yellowtail is called Inada, while in Kansai, it is called Hamachi. However, the yellowtail raised in Kansai is shipped to Kanto under the name Hamachi, so in Kanto, farmed yellowtail is referred to as Hamachi.

The general term for sea bream fish generally refers to red sea bream. Sea bream is a very familiar fish in Japan. The red colour of red sea bream and the Japanese pronunciation (Tai) of sea bream is reminiscent of the festive めでたい, which means auspiciousness. Therefore sea bream is a fish that often appears on congratulatory occasions. Sea bream is also used in various dishes such as sashimi, aged kelp (昆布締め), grilled with salt, and stewed dishes. If you are a gourmet, you will not miss the delicious parts such as lip meat and cheek meat of seabream. A stew made with sea bream head is called "fish head stew".