Bestsellers

Only softer young Hokkaido salmon roe is used in the production of our Ikura Shoyu. Marinated in artisan roasted soy sauce, our Ikura is delicate but packs a delicious burst of flavour. With its thinner skin, you won't have any tough membrane left after eating! Pair this with a large variety of dishes, pasta, rice bowls, chawanmushi, and many many more.

Origin: Hokkaido, 北海道

Delivered: Frozen

Photos for illustrative purposes

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

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 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

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

With bidding rights in fishing ports, our Japanese contact bids for our Fresh Chutoro and process it and ship it over to us fresh for you to enjoy the finest tuna. Chutoro is a medium fatty cut of the tuna belly and is often sought after by those who think Ootoro is too rich. Be prepared for this melt in your mouth goodness and to wow everyone at the dining table with this delicacy. 

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

Different from Unagi which is a freshwater eel, the Anago is a saltwater eel that is mostly wild caught. Anago is generally sweeter and has a more delicate flavour, making it perfect for tempura or simply eaten on top of some rice after grilling it. Soft and melt in your mouth, the Anago is a delicacy to be enjoyed any day. Best in summer, they are still delicious all year round.

Source: Wild-caught
Recommended for: tempura, grilled, teriyaki

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 

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

Hirame 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. 

Kindly note that this item is only available for Friday deliveries. 

Should the fish be underweight, we will refund the difference

Fillet Total Weight: 1.5 - 2kg                                                                                                Source: Wild, Yamaguchi
Processing: Ikejime, Fillet, Chilled
Cooking: Sashimi, Grill