Seasonal Collection

Also known as horse mackerel, Aji is known to everyone as a delicious and fatty fish. They are best in spring to early summer, right before their spawning season where they are exceptionally fatty and delicious. Delicate and sweet, these can be enjoyed in a variety of ways, as sashimi, grilled, or traditionally, lightly cured with salt and vinegar. Don't miss out on this beauty!

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: 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

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

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

These young green onion shoots might look simple but they are full of flavour.

Menegi can be enjoyed as a topping, especially on fattier fish which help to cleanse the palate and to increase the umami of the dishes. They are, however, delicious enough to be enjoyed on its own as sushi.

A popular Japanese aromatic, the Oba Shiso Leaf is seen in almost any fine dining restaurant. Part of the mint family, it adds a refreshing flavour to any platter.

Enjoyed on its own, they can also be enjoyed as tempura.

Caught from the Hokuriku seas, the Surume Ika is a seasonal delight. Good to enjoy year round, these Flying Squids are in constant demand by the connoisseurs. With its naturally sweet flesh, they can be enjoyed in many ways. Have them as sashimi, simmer them, roast them, or even fry them! You can enjoy every part of the squid (sans the fin inside the head), making this a great catch. Of course, don't forget to reserve the ink sack for a delicious pasta dish.

Source: Wild-caught
Preparation: Sashimi, Teriyaki, Grilled
Weight: 300g/pc

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.

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

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

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

Considered the King of Squids in Japan, Aori Ika is one of the most popular and best tasting squids. Due to its rarity and high demand, prices may seem high, but many find it hard to say no to this amazing dish. If you've never tried it, the crunch and the sweetness of it might surprise you, but resist the temptation and keep on chewing. With each chew, more and more of its delicate sweetness surfaces and you'll be amazed by what such an unassuming piece of sashimi can taste like.

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

Processing: Fresh Frozen
Cooking: Sashimi
Source: Wild Caught, Yamaguchi

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 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