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Ikijime Hamo

Hyougo-Awaji

活〆ハモ Ikijime Hamo - Daggertooth Pike Conger

Mid-April is the start of fishing season for the pike conger. The

fatty flesh and great texture make this eel a great alternative to

the usual conger eel.

Makokarei

Tokyo Bay

活〆マコカレイ IkijimeMakokarei - Marbled Flounder

The shipment has started. Since it is ikijime, the freshness is

guaranteed. Great for sashimi and grill. The flesh is firm and will

not crumble.

Hanten Ayu

Aichi

半天鮎 Hanten Ayu – Farm Ayu

It is known for having the scent of an incense stick. The cooked

meat will untangle inside your mouth. Only available this limited

season so please try it.

Shimaaji

Toukyo-Kouzusima

天然シマアジ Wild ShimaAji - Striped horse mackerel

Compared to farm raised they are costly, but the wild horse

mackerel has fatty flesh and great texture. Might want to consider

a little upgrade just for this season.

Ikijime kochi

Hyougo-Awaji

活〆コチ Ikijime Kochi - Bartail Flathead

Chiba Bay line caught beltfish is exquisite this season. They are

very fatty and is good use for many recipes.

Awabi

Australia

アワビ Awabi - Abalone

The farm abalone are brought straight from Australia alive. They

have soft flesh which makes a great sashimi as well as grill dish.

We also prepare Taiwan, Chiba as well.

Shiroika

Yamaguchi/Hagi Senzaki

白イカ ShiroIka - Swordtip squid

This squid is to start the early summer. The thick flesh is

concentrate of great umami flavor, every single chew seeps the

sweet flavor out from the squid.

Matsukawakarei

Hokkaido, Nemuro

マツカワカレイ Matsukawagarei - Barfin flounder

Liver and rim side are also delicious to eat.

If marble flounder is too expensive, this is a good alternative.

Tachiuo

Chiba-Takeoka

釣り太刀魚 Tachiuo - Beltfish

Chiba Bay line caught beltfish is exquisite this season. They are

very fatty and is good use for many recipes.

Tsuri Aji

Hyougo-Awaji

釣りアジ Aji – Lined Jack Mackerel

We prepare line horse mackerel from many sources, but Hyogo is

one to recommend. This season especially has the right fat

content and is very tasty.

Suzuki

Sizuoka-Yaizu

スズキ Suzuki – Japanese Sea Perch

Carefully picked and brought in from Shizuoka. The ikijime

seaperch is great for anything!

Katsuo

Shizuoka/Wakayama

カツオ Katsuo - Bonito

The season continues for the bonito and they are at the high

season. The flesh has crisp clean red color and has clean after

taste. Please try Tataki dish with it.

Akayagara

Kagoshima

赤ヤガラ Akayagara - Cornetfish

Sashimi is also good for white flesh fish like this one, but grilled

recipe is also recommended as much.

Sagoshi

Kanagawa-Matsuwa

釣りサゴシ Sagoshi - Japanese Spanish mackerel

From this time around Spanish Mackerel gets better day by day.

The flesh contains the right balance of fat and clean after taste

which is great for sashimi.

Kamasu

Sizuoka-Yaizu

釣りカマス Kamasu -Japanese Barracuda

The time is now a great season for Japanese barracudas, they

have great fat contain. The lined one’s are to start this great

season.

Takabe

Toukyou Hachijoujima

タカベ Takabe – Yellowstriped Butterfish

Yellowstriped butterfish just began to arrive but they are already

fatty and very tasty. They are excellent for grill or cooked style

recipe.

Kanpachi

Mie-Owase

天然カンパチ（ショッコ） Shokko – Wild Amberjack

The size is mainly 2KG down, but they are fatty and great for

sashimi/sushi! The amberjack from Kagoshima is especially

delicious.

Isaki

Oita-Saeki

釣り大イサキ Tsuri Isaki – Lined Grount

Delicious taste like red seabream. Compared to the winter season

the flesh contains fat throughout the body from head to fin.

Inada

Ehime-Yawatahama

イナダ Inada - Young Yellowtail

Compared to adult, the younger ones have clean fatty after taste. The

sweet fat flavor fills your mouth the more you chew. Will suit anything to

sashimi, sushi, grilled, stewed recipe.

Sazae

Chiba-Katsuyama

サザエ Sazae - Turban Shellfish

The turban shell will be in season from now. Good for variety of

dishes but eating whole grill is the best of them all!

May Pick Up!

Cherry blossoms are falling, and it is about to shift from spring to early summer, and it has become a delicious season for fish. Some people may already notice it, but this season’s bonito is an essential piece to the menu. In order to deliver the first bonito of this season in the best condition as possible, our company have partnered with Sasue Maeda Shoten, a supplier based in Yaizu facing the Suruga Bay in order to stock the best bonito of the day We await your orders!