Spring Season Specials

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.

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.

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. 

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

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

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

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

You are probably familiar with Saba, it is commonly seen in bento boxes around Singapore. What you might not know is that it is an extremely healthy fish. Saba contains tons of fatty acids which help to reduce lifestyle risks such as high cholesterol or high blood pressure. They can be simply enjoyed as sashimi with soy sauce, grated ginger, and leeks, or grilled with some salt for a delicious dish to enjoy with rice!

A true seasonal delicacy, Hotaru Ika lights up Toyama Bay once a year to delight locals and tourist alike. 

Tiny but pack-full of flavour, they are not for the faint of heart and is easily enjoyed in a variety of ways such as sashimi, grilled, or over rice.

Source: Wild Caught, Toyama

Cooking: Sashimi, Grill, Cooked

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

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

Also known as the Butterfish due to its delicate meat, the Medai is a unique delicacy in Japanese cuisine. With its small scales and soft bones, it is an extremely easy fish to prepare while still being absolutely delicious! The Medai can be enjoyed as sashimi or carpaccio to showcase its delicate flavours. One interesting thing to note is that its meat does not toughen when cooked, keeping its soft texture, making this fish perfect for shabu shabu, or other heat treatment!

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

If Bonito sound familiar to you, it's because its such a widespread ingredient in Japanese cuisine. Before tuna became the king, it was Katsuo. It can be enjoyed cooked, cured, dried, and most deliciously, sashimi and tataki! First catch Katsuo, or hatsu-gatsuo, was so desired, that there was even a saying “I’d be willing to pawn my wife for a taste of hatsu-gatsuo" in ancient Japan. Rich and refreshing, this fish is waiting to be enjoyed.

Whole or Filleted

Sometimes called Akamutsu, Nodoguro was named for the black colouration on the back of its throat. Often called the toro of white fish, it has an extrodinary amount of fattiness for a white fish, giving it its sought-after buttery texture. Often, these fish are sold exclusively to restaurants with prior relationships to the fishermen making them a rarity in the market. Nodoguro can be enjoyed in many ways, as delicate sashimi, a nice smokey grill, or deliciously broiled.

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

Processing: Whole fish
Cooking: Sashimi, Grilled, Broiled
Source: Wild Caught, Yamaguchi

With its beautiful light pink flesh, Hiramasa is often confused with its cousins. However, true Hiramasa is much rarer. It is most often wild caught, and very rarely do its farmed counterparts make the cut. Its rich clean flavours, coupled with the subtle sweet flavours and firm flesh make it one of the most popular ingredients in the finest sushi restaurants. With its delicious flavours and large flakey flesh, it adapts itself well to many cooking methods.

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

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

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