Japanese Fish

About
Farmed Japanese yellowtail is characterized by its flavor, outstanding white-to-light-pink flesh, and bright red bloodline appearance.

About
There are many sea breams in Japan, however only madai is called the ‘King of Fish’’. Sushi bars reserve its white flesh for the highest quality shiromi (white fish) and it plays an auspicious role in cultural celebrations.

About
Also known as White Trevally or Striped Jack, Shima Aji is a premium fish with a clean, delicate, and slightly sweet flavor profile often described as “umami-rich.” It is prized in sushi and sashimi for its sweet, clean taste and well-balanced oiliness.

About
Our scallop offerings include Japan’s coveted Hokkaido scallops, which are reserved for the highest quality hotate in sushi bars. Hokkaidos are celebrated for their generous size, exquisite texture, and sweet taste – having 2x the natural sugar content compared to their Atlantic counterpart.

About
A true delicacy in Japan and around the world, uni is the edible part of sea urchin.

About
Closely related to snapper and is highly prized for its superb eating qualities. Particularly revered in Japan as a sushi fish.

About
Omakase translates to ‘chef’s choice’ servicing high-end restaurants and sushi clientele looking for variety. Our Omakase Mixed Boxes are a hallmark of sustainability and unmatched quality, characterized by clear eyes, bright and shiny scales, and clean ike jime flesh. Species are chosen as in-season and best available from the Fukuoka and Toyosu markets in Japan.