The Hamachi commonly known as Yellowtail, is a prized, rich, and flavourful fish in the jack and pompano family.  It is a unique fish that changes in name depending on its size & age. These names are also given to make clear distinctions of its taste, and to easily recognize what kinds of food preparations are most optimal for each type.
 

The Hamachi is included in a group of sushi fish called the “Big Three Yellowtails”. They consist of yellowtail, yellowtail amberjack, and amberjack. These three fishes are classified as a luxury fish in Japan.

Hamachi is rich, smooth, and buttery fish with a deep smoky taste, but not overpoweringly fatty.

Quality Assurance
From harvesting, processing, to the actual the departure time, all the fish are kept under strictly controlled temperatures using the shortest routes available with pin-point accuracy in flight schedules.

The Kanpachi commonly known as Amberjack, is a prized fish also in the jack and pompano family. Like its cousin the Hamachi, it is also a fish that changes in name depending on its size and age.

The Kanpachi is a carnivorous fish that feeds on other smaller fish and can grow up to 7 ft and weigh over 200 lbs.

The Kanpachi is one of the rare fishes that taste great throughout its whole life. 

During its infant stage, the Kanpachi has a pattern similar to the Japanese kanji  “八” in the middle of its forehead, thus the name KAN meaning "center" and HACHI meaning "eight" was given.

Quality Assurance
From harvesting, processing, to the actual the departure time, all the fish are kept under strictly controlled temperatures using the shortest routes available with pin-point accuracy in flight schedules.
 

Shima-aji or Silver Trevally is one variety of Aji (Horse Mackerel) family.  It is also commonly known as "Striped Jack".

The Shima-aji is known as the “Jack” of the “Aji” family, quite widespread in tropical and warm temperate areas between 40°N and 47°S, in the Atlantic, Mediterranean and Pacific Oceans.

It has a wide body, and a slight greenish colour with metallic overtones, a dark spot above the gills and yellow fins.  They normally swim in schools and are often found in the southern parts of Japan. 

It is a very popular fish amongst the experienced “sushi connoisseur”.

Quality Assurance
From harvesting, processing, to the actual the departure time, all the fish are kept under strictly controlled temperatures using the shortest routes available with pin-point accuracy in flight schedules.

The Madai (Japanese Red Snapper) has been a symbol of good luck in Japan for its beautiful colors. It is also dubbed as the “King of fishes” in Japan and considered a luxury fish. It has a turgid flesh, is high in moisture content, and has a delicate sweet aroma.

2 unique ways to prepare Madai sashimi:

• Matsukawa-zukuri is a way in preparing the Madai so that only the skin is cooked and the flesh underneath remains raw.  This method is performed exclusively for Madai.  Boiling water is carefully poured on the skin side of the fillet and then immediately placed in ice water to prevent the heat to spread deeper into the flesh of the Madai.

• Kobu-jime (infusing kombu extracts) is prepared by laying the fillet on moist piece of kelp to infuse the flavours into the flesh. The result is a concentrated flavour of the Madai enhanced with kelp.

Quality Assurance
From harvesting, processing, to the actual the departure time, all the fish are kept under strictly controlled temperatures using the shortest routes available with pin-point accuracy in flight schedules.

Hirame literally translates to “flat eyes”. The Hirame has a flat body and both of its eyes are on the left side of the body. 

The Hirame also has sharp teeth which are used to eat prey that live beneath the sand floors. The Hirame is a nocturnal fish and usually hides on the sand during the day, by blending its skin with the background.

Hirame is a very popular fish for sushi in Japan and it is usually ordered in the beginning of the meal because of its light taste.  It is very delicate in taste and the sashimi style preparation is prized in Japan.

Hirame has its famous engawa, which is the thin muscle tissue of the dorsal fin which is located on the side. This part of the Hirame is very developed compared to the rest of the body and unlike the regular fleshy area, it has a higher fat content which makes it a delicacy.  It is very soft yet plump and has a more concentrated flavour.

Quality Assurance
From harvesting, processing, to the actual the departure time, all the fish are kept under strictly controlled temperatures using the shortest routes available with pin-point accuracy in flight schedules.

The Aji (Horse Mackerel) is available year round, but it is especially good during the summer.  The fat content is highest during this period since it gets ready to mate.  It is often enjoyed as a tataki or a sashimi that is flavoured with condiments.

The word Aji is phonetically identical to the word “taste” in Japanese. The Aji family is distinct for having a unique zipper like scale (zeigo) that runs along its long side.

The small size of the Aji makes it possible to keep many of them alive in small water tanks at sushi restaurants in Japan, thus they can be prepared in its freshest form. It is considered best when it is plump and has a mild oily texture.

The Aji is usually accompanied with fresh grated ginger, and sliced scallions to bring out the sweetness while counteracting its rather rich oils to leave a light aftertaste.

Quality Assurance
From harvesting, processing, to the actual the departure time, all the fish are kept under strictly controlled temperatures using the shortest routes available with pin-point accuracy in flight schedules.

Caught, harvested & process in the cold deep waters near Hokkaido, Japan, these all natural, chemical-free, wild Japanese Hokkaido Sea Scallops are renowned for their freshness and high quality.

Sought after by world renown chefs, they are great whether they are served raw as sashimi, seared, steamed, pan-fried, or pretty much anyway you can imagine.

They contain less than 13% water which means you get plump, moist yet firm scallops that hardly shrink even when you cook them.
 
Quality Assurance
This cold currents around Hokkaido brings winter drift ice, pure waters, and rich nutrients, creating a unique environment that is perfect for some of the finest seafood in the world.