Crustaceans & Shellfish

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

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

Sourced from the seas of Iwate, our Karatsuki Hotate (whole scallops with shell) are larger and thicker than their Hokkaido counterparts. Coming from the Hirono supplier, these Hotate share the seas with top grade uni. Sweet and firm, these whole scallops can be enjoyed as sashimi or grilled with a dab of butter and some garlic, just like how they enjoy them in Japan! 

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

Also known as whelk, Tsubugai is beloved for its crunchy texture and sweet umami flavours. As sashimi, it can be sliced thinly and enjoyed simply with soy sauce to bring out its sweetness. It can also be enjoyed as shabu shabu or with some aburi to firm it up to give it a texture similar to abalone. It is sweet and savoury at the same time, perfect for sashimi or a chirashi bowl!

Source: Hokkaido

Processing: Live

Cooking: Sashimi, Grill, Cooked

Available all year round, our Honbinosu are an affordable delicacy. Sweet yet briny, these delicious clams are versatile and easy to prepare. In a soup, the lend their delicious flavours to the broth even with a short cooking time. Grilled or steamed, their natural sweetness really shines. In spring and autumn when the clams are starting to spawn, they are especially declious and plump!

Source: Farmed, Chiba 
Suggested cooking: Grill, Cooked, Steamed

Sweet with a flavour similar to abalone, Sazae are a sought for both sashimi and grilled dishes. Crunchy, sweet, and briny, these shellfish are found in the waters of Japan and Korea. Enjoy them thinly sliced as sashimi, or throw the whole shell onto a grill with some sake, butter, and garlic for a tasty treat!

Source: Hokkaido
Processing: Live
Cooking: Sashimi, Grill, Cooked

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

Also known as basket clams, Shijimi are a unique clam that grow the best in certain bodies of water in Japan where salt and fresh water mix, proving nutritious water for them. Intensely umami, these clams have a delicious crunchy texture with a sweet finish. They are best in the summer months before they spawn but are tasty all year round. 

Source: Hokkaido
Processing: Live
Cooking: Sashimi, Grill, Cooked