Preparing Future Delights: Himeji Borako for Karasumi
This week we received fresh mullet roe (Borako) from Himeji, Hyogo. We are now meticulously working on the first steps of preparing traditional Karasumi — carefully removing blood, followed by salting and drying in the coming weeks. We are aiming for these coveted delicacies to be ready by the end of the year.
Bluefin Tuna: The "Nettori" Texture Confirmed
Our premium Bluefin Tuna from Goto, Nagasaki, continues to be a highlight. As you know, truly high-quality Bluefin exhibits a "ねっとり" (nettori) texture — what we refer to as "Nebari" — a sign of exceptional richness and depth in the fat that only the best fish possess.
🎣 Mirai Salmon from Fukuoka — Sampling This Weekend Our new Mirai Salmon from Fukuoka has been incredibly well-received. To give more of you a chance to experience its unique taste, we are providing sampling opportunities at the storefront this Friday, Saturday, and Sunday. Come by and try it for yourself.
Beyond the Bluefin and Mirai Salmon, we have Hokkaido Bafun Uni in large and small boxes and Kinmedai in stock.