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Not for the faint of heart, Iwashi is an intensely flavoured fish. Although available all year round, they are generally best enjoyed from summer to autumn. Iwashi is a popular ingredient for sashimi and nigiri now, but this was not always the case due to the need to eat them extremely fresh. Worry not, our Iwashi come straight to you once they have landed in Singapore. Enjoy them as sashimi with some grated ginger and soy sauce or grill them lightly for a delicious and fatty fish.

Our Akami come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Frozen Ootoro and Frozen Chutoro, the Frozen Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night. Our Frozen Akami is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it!

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

The finest Bafun Narabi Uni coming from the shores of Hokkaido, our professional auctioneers only bid for the finest lots ensuring you get the sweetest and most delicious uni delivered to you. 

These "Beyond" A Grade  are perfect and pristine, and cannot be categorised together with the general Grade A uni.

Origin: Hokkaido, 北海道
Grade: Sashimi Grade A
Processing: Fresh, Chilled
Recommended for: Sashimi, chirashi, nori

Our Ootoro come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Ootoro is the fattiest part of the tuna, and the most premium as well thanks to its rich and luxurious flavours. Our Frozen Ootoro is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it and get ready to be blown away.

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

Our Chutoro come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Chutoro is a medium fatty cut of the tuna belly and is often sought after by those who think Ootoro is too rich. Our Frozen Chutoro is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it and get ready to be blown away.

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

The finest Bafun Bara Uni coming from the shores of Hokkaido, our professional auctioneers only bid for the finest lots ensuring you get the sweetest and most delicious uni delivered to you. The criss cross patterns are sure to wow your guests at the dining table.

These amazing Grade A uni are tender and melt in your mouth delicious. Perfect for a sushi night!

Origin
Hokkaido, 北海道

Grade
Grade A Bara

Processing
Fresh, Chilled

Recommended for
Sashimi

Also known as the Red King Crab, our Tarabagani comes from a supplier in Hokkaido with over 50 years of experience with Taraba crabs. We only purchase Grade 1 Tarabagani which has over 90% meat to shell ratio. Sweet and juicy, these crabs taste great and look beautiful as well. A definite centerpiece, they can be enjoyed as is or on top of rice or with chawanmusi!

Listed below are the different grades of Taraba crabs for you to compare!

Grade 1: Hardshell (meat 90%) 
Grade 2: Softshell (meat 80%-90%)
Grade 3: Soft younger, shell (meat 60%-70%)
Grade 4: Molted shell (meat below 50%)

Origin: Russia, Hokkaido
Processing: Boiled, Frozen

Real fresh wasabi is nothing like the tubed wasabi (which is just coloured horse radish). Freshly grated wasabi is delicate and floral with a much less aggressive kick, it truly is a whole different level. Our Wasabi Root comes from the Nichihara Farm in Shimane, which has been around since the 1800s. They are known for their high quality wasabi which has a stronger taste and thicker texture compared to wasabi from Shizuoka.

Origin: Shimane
Delivered: Chilled
Approx. Weight: 110g
Age at harvest: 2 years

Renowened in Japan for their sweet flavours and soft texture, Hokkaido Scallops are a prized premium ingredient in any Japanese restaurant. All scallops can be cooked or grilled, but not all can be had as sashimi! Our scallops are harvested and flash frozen to preserve their freshness so that you can enjoy them any way you'd like, Simply pick out the number of pieces you'd like and thaw them gently before enjoying them however you want.

Source: Hokkaido
Processing: Fresh Frozen
Cooking: Sashimi, Boil, Grill

Larger Hirame have a better balance of fat and amber colouration. Our fishermen in Japan only catch the finest Aomori Hirame, which is a type of shiromi (white-fleshed fish) and usually referred to as Olive Flounder. Rarely seen outside of authentic Japanese restaurants, Hirame is considered a classic sushi/sashimi dish and is truly in season during winter. It is most commonly enjoyed as sushi or sashimi where its gentle sweet flavours allow all the ingredients to shine. 

Whole or Filleted
This fish is available whole or filleted. Whole fish may weigh slightly less than listed with the innards removed. Filleted fish weights are nett flesh yields with the head, bones and innards removed.

Source: Farmed
Processing: Ikejime, Fillet, Chilled
Cooking: Sashimi, Grill 

With bidding rights in fishing ports, our Japanese contact bids for our Fresh Akami and process it and ship it over to us fresh for you to enjoy the finest tuna. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Fresh Ootoro and Fresh Chutoro, the Fresh Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night.

Named due to their similarity to the colour and shape of chilli, Nanban Ebi are one of the best shrimps that can be enjoyed. Frozen directly on board once they are caught, the Nanban Ebi's freshness is assured. Larger and sweeter than the already highly regarded Amaebi, their sweet melt in your mouth meat is perfect for sashimi and sushi where you can enjoy their delicate flavour. 

Origin: Wild-caught, Niigata, Hokkaido,  北海道新潟
Processing: Fresh Frozen
Cooking: Sashimi

Also known as Surf Clams, Hokkigai are a delicacy enjoyed in many authentic Japanese restaurants. With their delicate but sweet flavour, they are most often enjoyed as sushi or sashimi. But don't afraid of giving them a quick cook, it'll concentrate their flavours and give them a firmer bite, resulting in a delicious savoury dish!

Source: Hokkaido
Processing: Live
Suggested cooking: Sashimi, Grill, Cooked

Spring messenger-Sakuramasu. The salmon trout caught in the spring are migrating in the North Sea in search of food in preparation for a long journey back to their home river, which was born in the fall. It grows into a firm meat quality.

Source: Wild-caught

Known as sweetfish out of Japan, Ayu is a freshwater delicacy. They only inhabit the cleanest rivers and they live on a diet of algae and moss, giving their flesh its unique clean and sweet flavours. With its soft bones, our Ayu can be eaten whole from head to tail. The best way to prepare them is Shioyaki, or grilled with some salt to bring out its natural flavours.

Check out this recipe for a simple, delicious way to prepare. (It's in Japanese, but just give the video a watch.)

Source: Farmed aquaculture
Recommended for: grilled, fried, tempura