Fresh:
Tuna Big Eye / Yellow Fin (Maguro)
Tuna Blue Fin (Hon Maguro)
Yellow Tail [Fillet / Whole] (Hamachi) from Japan

Salmon (Sake) from Scotland/ Norway

Sea Bass (Suzuki)
Sea Bream (Tai)
Red Bream (Madai)
Turbot (Hirame)
Flounder (Saboten Hirame)

Mackerel (Saba)
Horse Mackerel (Aji)
Cobia (Kuro Kampachi)
Monk Fish (Ankou)
Lemon Sole (Karei)
Sword Fish (Kajiki)
Halibut (Ohyou)
Brill (Hirame)
Mullet (Bora)
Groupe (Hata)

Whole Cuttle Fish (Ika)

Scallop (Hotate) from Canadian, Japan and Local
Oyster (Kaki)
Lazor Clam (Mategai)
Mussels (Murugai)

Lobster
Fresh Crab Meat (Kanimi)
Hand Picked Crab Meat

Sea Urchin Fresh (Uni)

Frozen:
Super Frozen Tuna/Yellow Fin Saku AAA
Oil Fish (Aburabouzu)
Yellow Tail (Hamachi)
Black Cod (Gindara)
Sea Bass Fillet (Suzuki)

Mackerel Norway (Saba)
Lemon Sole (Karei)

Broiled Eel (Unagi Kabayaki)
Sliced Eel

Deep-water shrimp (Amaebi)
Peony Prawns (Botan Ebi)
Black Tiger Prawn (Ushiebi)
Nobashi Ebi
Sushi Ebi
Cooked Large Prawn
Cocktail Prawn
Mixed Seafood

Squid [whole, sliced, Tube, Baby] (Ika)
Octopus [Whole, Legs, Sliced, Baby] (Tako)
Cuttle Fish

Surf Clam (Hokkigai)
Mussels Meat (Mategai)

Oyster (Kaki)
Scallop (Hotate)
Abalone (Awabi)
Crabstick (Kanikama)
Soft Shell Crab (Yawarakana kara no kani)

Snow Crab Meat

Salmon Roe (Ikura)
Flying Fish Roe (Tobikko/Masago Orange)

Seaweed Red (Aka Tosaka Nori)
Seaweed Green (Aoi Tosaka Nori)
Hiyashi Wakame (Seasoned Seaweed)
Edamame
Udon