There are a couple of distinct price tiers to seafood in Japan. Squid and octopus tend to be very budget-friendly, with a step up in price for sashimi-grade tuna and salmon. Among the most premium offerings of all is where you’ll find salmon roe, or ikura as it’s known in Japanese.
Due to its high cost, ikura is usually served in modest quantities, sometimes seeming more like a garnish than a legitimate component of the meal. However, that’s not the case at these four Tokyo restaurants, which dish up such generous portions that their ikura literally overflows the bowl.