Sushi and Sashimi
You like fresh raw fish ? We like it to. Our sushis & sashimis are made with the same day morning arrival. We partner with several fishing corporation that deliver us on a daily basis with the finest quality of sea products.
1pc/serve Unakyu is a common expression used for sushi containing eel & cucumber. Due to the health hazards of eating raw freshwater fish, eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as...
Hokkigai red clam
2pcs/serve The surf clam, or Hokkigai, belongs to a species of edible saltwater clam found in the waters of Great Britain. They are one of many types of shellfish, commonly considered as the member of the trough shells group. It often goes by several names, including surf clam, ark shell clam, or...
Ikura salmon egg
Ikura (イクラ) - Salmon roe. ... Since salmon eggs are also used as bait, first-time sushi eaters who have experienced fishing may be taken aback when served ikura. It is a loan word from the Russian, "икра" (soft-shelled eggs, in this context caviar)
Inari bean curd
Inari Sushi (Deep-fried Bean Curd Pockets) This is a great way to use up left-over sushi rice. ... Split the bean curd pouches, then squeeze gently to remove any excess liquid.
2pcs/serve Maguro (mah-goo-roh) or hon-maguro, is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining. ... Tuna sushi is further broken up into subtypes, based on the fat content.
Salmon flavor is mild to taste, slightly oily, but moist with large flakes. Snapper, Red — The raw meat of Red Snapper is white with a pinkish tinge and always has the red color skin. Red Snapper is mildly sweet with a lean, firm moist texture. ... Similar to Snapper or Flounder, the flavor is...
2pcs/serve Though seen here raw, saba is often cured with salt and vinegar before being served as sushi. Mackerel (saba) Mackerel has the longest history in [traditional] edomae-style sushi. It is rich and has a strong flavor
2pcs/serve Sake, which is the Japanese word for salmon, is a sweet and succulent fish loaded with omega-3 fatty acids and protein. Unlike the majority of sushi items, salmon sushi does not originate from Japan. ...
2pcs/serve Tako (Octopus) Tako (Octopus) is daunting for those new to sushi or to making sushi as home. It looks strange to those unaccustomed to eating it, and has a chewy texture that requires thin slicing in order to be served as a sashimi dish.
Tamago egg custard
2pcs/serve Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg.
Tobiko flying fish egg
2pcs/serve Tobiko (とびこ) is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe).
2pcs/serve The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae. It is native to the northwest Pacific Ocean, from Japan to Hawaii. ... They are then sold to aquaculturists, who grow them until they reach 3 kilograms called hamachi, or 5...
Amaebi sweet shrimp
2pcs/serve Amaebi (sweet shrimp) Amaebi, or spot prawns, are cold water northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness.
Escolar white tuna
2pcs/serve. A bycatch of tuna, escolar is often referred to as “white tuna” on sushi menus, as is the more common albacore. But the buttery fish is actually a kind of snake mackerel, a deep-sea bottom-feeder full of a wax ester that accounts for its dreamy velvety texture.