Nagasaki Bluefin Tuna — core cuts
Full cuts guide →
Goto Islands, Nagasaki · Hosei Suisan
Akami
赤身 — Lean Red Meat
Deep ruby color, concentrated umami, clean finish. The purest expression of the fish and the ideal entry point.
Goto Islands, Nagasaki · Hosei Suisan
Chutoro
中トロ — Medium Fatty Belly
The balance cut — fat and lean in equal measure. Our first-time recommendation. Rich, silky, and more complex than either extreme.
Goto Islands, Nagasaki · Hosei Suisan
Otoro
大トロ — Fatty Belly
The fatty belly — Jabara, Marbling Otoro, and Kamatoro. Multiple sub-cuts available. Tell us your preference at pickup.
Goto Islands, Nagasaki · Hosei Suisan
Sujitoro
筋トロ — Backfin Tartare Cut
Sinew-threaded meat from sections around the backfin. Not suitable for sashimi slices — best scraped into pure Negitoro tartare or worked into Hagashi Chutoro.
Nagasaki Bluefin Tuna — rare cuts
Full cuts guide →
Goto Islands, Nagasaki · Hosei Suisan
Kama
カマ — Collar
The fattiest bone-in cut of the Nagasaki Bluefin. Outstanding grilled as Kama Shioyaki. Available fresh, never frozen.
Goto Islands, Nagasaki · Hosei Suisan
Hohoniku
頬肉 — Cheek Meat
Two small medallions per fish. Dense, meaty, intensely flavored — a character closer to premium beef than any other cut on the fish.
Goto Islands, Nagasaki · Hosei Suisan
Zuniku
頭肉 — Forehead Meat
The rarest cut on the fish. Uniformly soft, fat-rich, found even at fine Japanese markets only rarely.
Goto Islands, Nagasaki · Hosei Suisan
Nakaochi
中落ち — Rib-Scraped Meat
Hand-scraped from between the ribs. Soft, spreadable, concentrated flavor — the classic base for Negitoro. No seasoning needed.
Other sashimi-grade fish
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Kagoshima, Japan · US exclusive
Sasshu Salmon
薩州サーモン — Kagoshima
Farm-raised on Chiran tea and mineral-rich groundwater. Clean, layered flavor. The only place outside Japan where this salmon is available.
Hokkaido, Japan · Wild
Hokkaido Uni
北海道ウニ — Sea Urchin
Sweet, oceanic, no bitterness. Bafun and Murasaki varieties seasonal. What uni is supposed to taste like.
Kagoshima, Japan · Daishin · FSSC22000
Unagi Kabayaki
鹿児島産うなぎ蒲焼 — Grilled Eel
Kagoshima eel on an industry-unique 90-meter steam line. Additive-free tare. FSSC22000-certified. Our best-selling product by volume.
Toyama · Hyogo, Japan · Seasonal
Hotaruika
蛍烏賊 — Firefly Squid
Bioluminescent squid from Toyama Bay. Available March–April only. Boiled at source, versatile — sumiso, tempura, pasta, takikomi gohan.
Hokkaido, Japan
Hokkaido Scallops
帆立貝 — Hotate
No phosphate treatment. Two peak seasons: summer (Okhotsk) and winter (Funka Bay). Sashimi-grade adductor muscle.
Shizuoka, Japan
Fresh Wasabi
本わさび — Wasabia japonica
Real wasabi — not horseradish paste. More aromatic, gentler heat. Grate just before serving; flavor dissipates within an hour.