Featured

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

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. 

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.

With bidding rights in fishing ports, our Japanese contact bids for our Fresh Ootoro and process it and ship it over to us fresh for you to enjoy the finest tuna. Ootoro is the fattiest part of the tuna, and the most premium as well thanks to its rich and luxurious flavours. Be prepared for this melt in your mouth goodness and to wow everyone at the dining table with this delicacy. 

Source: Wild-caught
Processing: Fresh
Cooking: Sashimi, Grilled, Cooked

Nestled in Hachinohe City in Aomori, Voila is a French restaurant helmed by Chef Kei. Using French techniques, Chef Kei transform local seafood bouillabaisse and seasonal vegetables to create the unique Voila Bon Kimchi with a combination of richness, umami, and spiciness.

Sawara or the Spanish Mackerel, goes by many Japanese names depending on the season and its size. The fish is also believed to be an auspicious sign as it ushers in spring! Although it is a mackerel, it has beautiful white flesh without the red parts common in others and is considered the best mackerel due to its rich but not overpowering flavour, commonly attributed to it feeding on sardines and saury. Sawara can be enjoyed as sashimi but is delicious when lightly seared as well.

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.

Check out our recipe for Whole Grilled Sawara with Garlic Parsley Stuffing

Up until recently, Shiro Ebi was an ingredient not familiar even to the Japanese out of the Toyama region. This is because to enjoy them as sashimi, they must be extremely fresh. Thanks to improved shipping conditions, we can enjoy these even in Singapore now! Known as the Jewel of Toyama, these white shrimp are little bites of briny sweetness. Enjoy them as fresh as possible as is, with seaweed, or on top of sushi rice!

Preparation Method: Eaten as is, over sushi rice or over seaweed.

Origin: Toyama 

The collar of a Yellowtail, the Buri Kama is the fattiest part of the fish. A delicious and simple ingredient to prepare, this is something you should always have stock of inside your freezer. All you really need to prepare this Buri Kama is some salt, check out this recipe from Just One Cookbook and always have a delicious meal ready.

Delivered: Fresh Frozen
Preparation Method: Sprinkle salt over the collar and grill for 10-15 mins

Cultivated in Shizuoka in 1994, the Amela Tomatoes are one of the sweetest tomatoes available. They are so sweet, they have been called "fruit" tomatoes due to people being in disbelief at how rich a tomato can be! Balancing out this intense sweetness is the tomatoes natural umami savoury flavours. These concentrated flavours are achieved by restricting the tomatoes access to water to achieve its amazing intense characteristics.

Origin: Shizuoka

Coming from the large Iwate region, these Muki Hotate are processed immediately upon harvesting and shipped fresh to us to ensure that you have the finest produce. Scallops from Iwate are known to be larger and thicker than those from Hokkaido. Sweet and with a firm bite, these delicious Hotate are a delicacy to enjoy. Compared to our frozen sashimi grade scallops, these have a firmer texture for the discerning palate.

Origin: Iwate, 岩手

Storage: Chilled, keep up to 3 days

Pack Size: 500g (12 Pcs)

One of the largest Shiromi (white meat) fishes available, the Kanpachi is a close cousin to the Buri and the Hiramasa. A ferocious predator, the Kanpachi has firmer flesh than its cousins but it still has light coloured flesh with a crisp firm texture. Their clean rich and sweet taste shine through when they are cooked but our Kanpachi is beautiful enjoyed just as sashimi. 

Please note that this item requires a pre-order duration of 7 days.

Origin: Farmed

Cooking: Sashimi, Grilled

Processing: Fillet

Fillet Weight: 1.25 - 1.5kg 

An ingredient originating from Kyoto, Nama Yuba is both healthy and delicious. Made from soy milk, Yuba is high in protein and iron with low cholesterol. Its subtle flavours lend to a variety of of preparations. It can be enjoyed as it is, or with some simple condiments like soy sauce or wasabi. Yuba also takes very well to marinates and the possibilities are endless! Experiment with different flavours and enjoy this guilt-free dish.

Preparation: Ready to eat on it own or with soy sauce, wasabi and ginger

Storage: Keep Chilled in the fridge. To be consumed within 3 days upon date of delivery 

Origin: Tokyo

Amongst the musk melons, the Shizuoka AA Crown Melon is the most premium and sought after. It's well-known for its musky scent, juicy flesh, mellow taste, and smooth texture. The melons are cultivated in the most optimal conditions with a "One Tree, One Fruit" approach that results in its concentrated taste and flavour.

How to check for ripeness:
Gently push the bottom of the melon. If it feels slightly soft, it is ready to be eaten.

Origin: Shizuoka

Storage: Refrigerate at 1-2 degrees

Hamachi is one of the most popular fishes both in and out of Japan. The reason for this is its rich, melt in your mouth, fatty goodness! Although Hamachi is a luxury that can be enjoyed year round, it is best enjoyed in winter, where its fat builds up and gives the most decadent flavours.

Please note that this item requires a pre-order duration of 7 days.

With its beautiful red scales, the Red Sea Bream or Tai is often served during celebratory occasions to usher in good luck. A firm-fleshed white fish with gentle flavours, this fish is a delicacy and easily enjoyed even by those not used to eating fish. Known as the "King of White Fish", this beauty can be enjoyed as sashimi, lightly torched, or even grilled. The possibilities are endless!

Please note that this item requires a pre-order duration of 7 days.

Origin: Farmed 

Weight: Please note that the weight stated is prior to processing

Sawara or the Spanish Mackerel, goes by many Japanese names depending on the season and its size. The fish is also believed to be an auspicious sign as it ushers in spring! Although it is a mackerel, it has beautiful white flesh without the red parts common in others and is considered the best mackerel due to its rich but not overpowering flavour, commonly attributed to it feeding on sardines and saury. Sawara can be enjoyed as sashimi but is delicious when lightly seared as well.

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

Should the fish be severely underweight, we will refund the difference

Check out our recipe for Whole Grilled Sawara with Garlic Parsley Stuffing