お造(つく)り

おつくり

noun

sashimi; artfully arranged sliced raw fish

1. sashimi; artfully arranged sliced raw fish

A polite or refined term for sashimi, emphasizing the careful preparation and artistic presentation. Commonly used in the Kansai region and in formal dining settings.

お造(つく)りの盛(も)り合(あ)わせを頼(たの)んだ。

I ordered an assorted sashimi platter.

今日(きょう)のお造(つく)りは鯛(たい)と鰤(ぶり)です。

Today's sashimi is sea bream and yellowtail.

旅館(りょかん)の夕食(ゆうしょく)に立派(りっぱ)なお造(つく)りが出(で)て感動(かんどう)した。

I was impressed by the magnificent sashimi served at the inn's dinner.

USAGE:
お造(つく)り is a more refined way to say 刺身(さしみ). It is the standard term in the Kansai region and is commonly used on menus at higher-end restaurants and traditional Japanese inns.

COMMON COLLOCATIONS:

お造(つく)りの盛(も)り合(あ)わせ (assorted sashimi platter)
本日(ほんじつ)のお造(つく)り (today's sashimi)
お造(つく)り五(ご)種(しゅ)盛(も)り (five-variety sashimi platter)

REGIONAL NOTE:
In Kansai, お造(つく)り is the default term, while 刺身(さしみ) is more common in Kanto. In formal dining contexts nationwide, both are used.

general

Added 2026.3.5 18:38

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