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Maru-aji and ma-aji are two of the most popular and widely-caught species of Aji. Caught in...
Seasonal Guide
Seasonal Guide
Sayori (Japanese Halfbeak)
Fresh seasonal ingredients are key for kaiseki-ryori or traditional Japanese multi-course dinner. In Japan, Sayori is associated with the...
Seasonal Guide
Hon Maguro (Bluefin Tuna)
Maguro Zukushi is a great way to enjoy the different flavors and textures of Tuna (Image Source)
Hon-Maguro or...
Seasonal Guide
Kinmedai (Splendid Alfonsino)
Kinmedai Shabu Shabu
Celebrate winter season with Kinmedai! Also known as splendid alfonsino, Kinmedai has a very distinctive look for...
Seasonal Guide
Saba Mackerel
1. Sashimi | 2. Shabu Shabu | 3. Sushi | 4. Misomi (Saba Simmered in Miso) | 5. Shime...
Seasonal Guide
Baby Hotate (Scallops) & Ozeno Yukidoke Junmai
Baby hotate scallops are some of the most coveted delicacies in Japan. Freshly-caught baby hotate scallops from Mutsu Bay in...
Seasonal Guide
Iwashi (Sardines) & Otokoyama Tokubetsu Junmai
Seasonal Guide
Kensaki Ika (Squid) & Amabuki Sake Series
Yobuko, Saga prefecture is famous for its fresh and delicious Kensaki Ika squid. Traditionally, Kensaki Ika is served as sashimi...
Seasonal Guide
Katsuo (Bonito)
Katsuo or more commonly known as bonito, has been a perennial favorite in Japan. Traditionally, Katsuo is served as tataki...