How often is the menu replaced at a sushi restaurant in Japan?

Japanese trained sushi chefs have a slightly different view of gastronomy than European sushi chefs. In Japan, it is very normal to follow the season for raw materials.
By that I mean that not all types of fish can be obtained all year. In Denmark we are used to that it is only in certain months that you can eat fresh lumpfish roe.

This is how Japanese have with all kinds of raw materials. There are many Japanese restaurants that do not have a detailed and fixed menu. As they regularly and often the same day come back from fish markets with new fish species.

At the Sushi course for beginners I talk more about fish for sushi.

Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.