Tuna

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 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 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

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.