The Japanese snapper was first formally described as Vegetichthys caeruleus in 1934 by the Japanese zoologist Masao Katayama with the type locality given as Tokyo Fish Market, the type possibly being caught in the vicinity of Hachijō-jima in the Izu Islands.

[3] The specific name caerulea means "blue", a reference to the dominant colour of this fish.

The jaws are equal in length and are equipped with bands of bristle-like teeth and it has a short snout.

[2] The Japanese snapper occurs in the western Pacific Ocean where it is found off southern Japan, Taiwan and the Chesterfield Islands of New Caledonia.

[1] The Japanese name for this species is aodai and the flesh is used in sushi and sashimi, as well as being sautéed, broiled, deep fried or prepared in a soup with miso.