Both yes and no. It reminds me of them about as much as ikura reminds me of tobiko… It’s fish eggs, and they have a lot in common, but they’re also rather distinct. Caviar has less umami since it isn’t cured in the traditional Japanese way with shoyu or nihon-su. Caviar is salty and fishier than tobiko, but less fishy than ikura – at least according to the ones I’ve had (I’ve only experienced Russian caviar once). I generally tried Canadian and Spanish sturgeon). However, it belongs to the same wide category of preferences.