Our sashimi are air-flown from Japan 4 times a week so you can be sure you’re getting the freshest and the best available.
Some of these sashimi items are also available frozen, so if you’re more inclined to slice and prepare yourself, please order from the Frozen category below.
Otherwise, our Ready-to-Eat section features all fresh, sliced and beautifully presented with accompanying condiments like purple seaweed, lemon, cucumber, radish and sometimes even fresh flowers! Wasabi and shoyu included as well.
Size: One Size Maguro is tuna, a tender yet oily fish. You can find many different cuts of maguro, but otoro offers fatty flesh that melts inside the mouth. You can now enjoy 3 different parts of Maguro at the comfort of your home. *Do note that the photos are for illustration purpose only
Premium Sushi Box
Stay safe at home and pamper yourselves with our Stay-Home Premium Sushi Box! Our chefs specially put together this delectable combination of your favourite Sushi types such as: Bafun Uni on Ohba Leaf, Negitoro, Engawa Aburi, Siberian Caviar on Snowcrab leg and Ikura Ohba Gunkan. Every piece is made with the freshest premium ingredients suitable […]
Air-flown from Japan up to 4 times a week, specially prepared by our in-house Sashimi Chef. Akami can be found around the spine of bluefin tuna. The flesh is deep red and firm, which is lean and low in fat, making it beefy in texture and flavorful in taste. *Do note that the photos are […]
Jumbo Hotate Scallop Sashimi
Hokkaido Wild-Caught Scallops are different than the others you will find elsewhere because they are wild-caught off the cold pristine waters of Hokkaido, hence they have the sweet taste of the sea and are really succulent. These scallops are from Hokkaido. These scallops are sashimi-grade. These scallops are wild-caught. As the word ‘jumbo’ implies, these […]
Mekajiki Premium Swordfish Belly
There is Swordfish Belly and then there is Premium Swordfish Belly (Seafrozen at -60 deg Celsius – Superfrozen). Of course, Sashimi Grade is not just about being free of parasites. The fat content of the fish, quality of the fish itself, how soon it was frozen after being caught, how it was bled, stored, packed, […]