Supa Summer Sale

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.

Popular in Japanese cuisine, octopus legs or Tako Ashi are widely seen. They are plump and tender, with a delicate sweet flavour. They are versatile and can be enjoyed as sushi, shabu-shabu, in salads, or even deep fried! We highly recommend lightly boiling our Nama Tako Ashi as ours come raw, to bring out their sweetness and to tenderise them. Bringing them in raw allows you to season the liquid with whatever flavours you want to customise the flavours of your Tako Ashi!

Best Season for consumption: May - Sep
Origin: Wild-caught, Aomori, Hokkaido
Processing: Cut, Fresh
Preperation: Sushi, Shabu Shabu, Grilled, Deep Fried

Recommended Serving Instructions:

1. Rub two to three times to remove the slime.
2. Boil for 5-6mins.
3. Cool in ice water.
4. Slice thinly or to preference.

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

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

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! 

Our Akami 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. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Frozen Ootoro and Frozen Chutoro, the Frozen Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night. Our Frozen Akami is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it!

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

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

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

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

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

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

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

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

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

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 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

Not as well known in Singapore, Maguro Nodo is widely appreciated in Japan. Known for its rich fatty texture, this creamy and delicious cut is not to be missed out on. Coming from the throat portion of Maguro, it is a flavourful portion of bluefin tuna at a fraction of the price! Enjoy it simply with some salt and grilled, or try this rendition of it by the Kyoto Foodie Sake Kasu Zanma.