It's a fancy word, "cephalopod," but it's really just squid and octopus at the sushi bar.
Octopus is called "tako," and is usually cooked, which might be more appealing for people who are squeamish about eating raw fish, but than again, it is octopus. Though some talented sushi chefs may know of some secret way to tenderize octopus, I have found that it is pretty bland as well.
"Ika" is squid, and this one is usually raw. It looks harmless because of it's plain white, slippery smooth texture, but like octopus, even raw, ika is fairly tough to chew. However, you may also recognize ika by cross-hatch knife cuts on the squid, which a sushi chef's attempt to make it a little more palatable. Like octopus, I usually skip the squid as well.
Previous lessons at the School of Fish:
Saba - holy mackerel!
Hirame - white fish, sometimes halibut
Tai and Suzuki - snapper and sea bass
Maguro - tuna
Toro - fatty belly of tuna
Shiro Maguro - "white" tuna, aka albacore
Ahi tuna
Hamachi - amberjack, aka yellowtail
Sake - salmon
Gai - the bivalves, i.e.clams, scallops, and oysters
Ebi - shrimp
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