“Yellowtail big three” includes Buri(yellowtail),

Kanpachi(amberjack), and Hiramasa(kingfish) in

these three, Hiramasa has the least amount of fat,

creating a clean taste. Hiramasa has a distinctive

flavor, well tighten flesh, and has good umami

making it perfect for sashimi.

Around 600g / Hokkaido-Hakodate /Farmed/Ikijime

Farmed Atka mackerel, we want you to teste the

“ikijime” season fish. When order ahead of time,

we can bring directly from source.

300gTR / Toyama Hotaruika in Toyama Bay will be lifted. The grain

is getting bigger. However, because the price is

currently high, I think it is possible to try it from

Hyogo as well. In the case of Toyama designation,

please comment “Toyama” with an order.

5-10kg /Chiba, etc

21pc TR/ Toyama

As mentioned above the price fluctuation is

common but around mid-March the price gets

low. Hotaruika is begging to be used for

French and Italian dishes. Goes very nice with

pasta dishes. Recommended.

Sold per kg / Uwajime-Ehime

Red bream milt season has arrived. During the

time of Hina Matsuri, red bream starts to

spawn. We send by kilo. 500g pack is also

available.

Sold per kg / Uwajima-Ehime

Row only collected from ikijime red bream,

freshness at its best. Sold by kilogram.

200gPK / Karatsu-Saga

Commonly mistaken with whitebait, ice goby

is balloon-packed alive. We pray to it be alive

when you open it. It’s the symbol of Spring.

Although the stock is unstable, let’s use the

privilege of the spring.

Around 2㎏ / Hokkaido

Cherry salmon is now stable. Nemuro,

Hakodate, Aomori and others brings

excellent quality ones as well. Inside these

is the Ita-masu, which has very high fat

mass. If you do not mind the price, choose

ita-masu for those who want to try the rich

taste.

5㎏ UP / Hokkaido-Nemuro

Brought in locally, times to time, then frozen.

When timing is right, we take the inner and will

send it fresh. The king of salmon.

Around 1㎏ / Chiba

We bring in ikejime searobin now. 1kg size

bring lot of portion to eat. Please use as

main till the beginning of Spring.

Asked amount / Iwate-Miyako

Many shade of green, good fragrance, sent all

fresh. Goes great with ponzu!

Around 3kg / Chiba

Line caught, season is starting now! Order in

par with Ji-kinme.

Around 2㎏ / Kumamoto, etc

Shipped via air! The flesh order tends to lose

to its own milt and row but we will certainly

send you the best for the low cost.

9pc PK / Aichi-Mihama

Around 500g / Chiba

The time for cuttlefish is here. The flesh is

thick and sweet this season. The ink from the

cuttlefish has anti-cancer effect, very good

for ika-sumi pasta and other similar dishes.

Around 1.3㎏ / Chiba-Katuura

At the moment the stock is poor and

expensive now, they should be stabilizing

soon.

Around 400g / Suruga Bay, Shizuoka Prefecture

The popular season of seabream are March

to April. Although kasugo is popular,

renkodai can be competitive for its soft

delicious flesh. The Suruga Bay area ones

has bright orange color.

We will start bringing in the cockle. One tray

comes with nine pieces.

1㎏ UP / Nanao Bay, Ishikawa Prefecture

Season most recommended white flesh fish.

The fish with over 1kg is very fatty, has

sweetness, making it popular menu for sushi.

Good for both stew and grill, and the offals

can be used for thin soup.

3㎏ / Kishu Wakayama First ones will be brought in mid-March.

Every spring time, the bonito comes to

Japan with the kuroshio passing through

the Philippine sea. The bonito caught this

time is called `Hatsu katsuo`.

3㎏ / Hokkaido Nemuro

A Skilfish fat contains a glyceride of

unsaturated oleic acid which is close to

vegetable oil of excellent quality. A Skilfish

can be popular easily in America.

3㎏ / Tsushima Nagasaki

Tsushima lined of high season. Packed with

fatty flesh it will melt in your mouth. Since

the price is high please use it with a stabled

price tag.