Saboten Hirame / Olive Fluke

Saboten Hirame is one of our signature fish from a clean aquatic environment of Jeju island at the end of South Korea. The name came from its feeding that is a flower bud of cactus, called Saboten. In this way, the fish has less odour and maintain its crystal clean skin and exquisite texture with subtle flavour. This breeding has...

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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...

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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)...

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Red Seabream / Madai / Red Snapper

The most popular tai (Sea Bream) is called Madai/真鯛, or True Seabream, which is widely appreciated raw as sashimi in the Japanese style. In Japan, Pagrus major is prized both for its flavor and for its traditional use as an auspicious food often served at New Year’s and festive occasions such as weddings. It means “celebration fish”, “king of white...

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Sea Bream / Tai

Many varieties of Seabream/Snappers/Tai/鯛 are in Japan: Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc. When tai is young it is called kasugo, and is considered a silver fish (hikarimono). As the sea bream matures and reaches three or more pounds the flesh lightens in color, firms up in texture, and a rich, sweet The love of seafood has deep roots in...

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Sea Bass / Suzuki

Seabass is a fish so popular with anglers all over the world that it is also an extremely popular for sashimi and sushi in Japan. Seabass is first called koppa when very young, then seigo at about 1 year in age, fukko as it ages another year and grows to about 3 pounds, and finally suzuki as it reaches full...

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Hamachi Yellowtail

Hamachi is one of our signature fish from Japan, farmed professionally and vacuum packed immediately to ensure the freshness after harvest when 2-3 years old. It is also available in vacuum packed frozen fillet as well as whole fish itself.

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Yellowfin Tuna

We purchase our yellowfin and big eye tuna from sustainable sources. Our tuna is processed into a several format, i.e. in super frozen and chilled and different cuts, i.e. loins, blocks, diced in our depot warehouse in London. Our superfrozen tuna is frozen on boat in -60C temperature to maintain the quality and the colour at its best.

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Bluefin Tuna Hon Maguro

Our Bluefin tuna from ICAAT approved sustainable farms, arrives at our production table within 48 hours from the harvest in the best possible condition twice a week. The fish is handled by our tuna filleting experts and cut into loins i.e. Akami, Chutoro, and Otoro, or the whole part. Then it is packaged and delivered as soon as possible. Our...

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Salmon

Our premium salmons are raised in strictly monitored farms in Scotland and Norway to meet the highest standard of our customers for Japanese and fine dining. It is delivered as quickly as possible after the harvest to our London warehouse and ready to deliver next day to your business.

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Our Seafood products