🆕 The Ultimate Bluefin Tuna Breakdown It took an agonizingly long time for the FDA to clear this highly specialized shipment, but we are thrilled to announce that the wait is finally over. We are officially carrying some of the rarest, most sought-after cuts of Bluefin Tuna in the world — the butcher's cuts, the hidden gems that rarely make it past the sushi counter in Japan.
The Rare Cuts Now Available
Cheeks (Hohoniku 頬肉): Only two small medallions exist on each Nagasaki Bluefin. This cut is celebrated for its unique, meaty fiber structure and deep umami profile. Unlike the buttery melt of Toro, Hohoniku offers a fascinating, slightly firm texture remarkably similar to a premium beef tenderloin. Our favorite preparation: a quick sear transforms it into a juicy, savory tuna steak that defies traditional seafood expectations. Ikejime treated.
Forehead Meat (Zuniku 頭肉): Known as the "crown jewel" of the fish — one of the most elusive cuts available. Prized for its incredibly soft, tender texture and high fat content. A rare find even in the top markets of Japan. While it can be enjoyed as sashimi, Zuniku truly shines with light cooking: a gentle sear caramelizes the exterior while maintaining a succulent, buttery center. Ikejime treated.
Collars (Kama カマ): The single fattiest bone-in cut of the tuna, located directly adjacent to the Otoro belly. A masterpiece of marbling that rivals the finest Wagyu. Because our Bluefin is never frozen, the natural oils remain intact, ready to be unlocked by heat. When grilled, the exterior becomes crisp and golden while the interior stays dripping with fatty umami. The gold standard for Kama Shioyaki (salt-grilled collar). Ikejime treated.
Scraped Rib Meat (Nakaochi 中落ち): Succulent meat found between the ribs of the tuna. Because it stays attached to the bone until the very last moment, it develops a bold, intense flavor and rich ruby color. Our Nagasaki Nakaochi is meticulously hand-scraped by expert processors. Processed in Miyazaki and flown Fukuoka–Haneda–IAD, never frozen, this "rib meat" offers a natural sweetness and soft, spreadable texture that is pure umami. Perfect for negitoro. Ikejime treated.
Also in the Case This Week
- Premium Bafun Uni in small boxes
- Tokishirazu Salmon: The prized "Time-ignorant Salmon" with exceptional fat content
- Kanpachi (Greater Amberjack): Crisp texture, clean sweet flavor
- Kinmedai (Splendid Alfonsino): Rich fat and delicate sweetness
- Hokkaido Scallops: Plump and sweet
Logistics Update: You can now schedule your exact delivery hour within the same day at checkout.
Chef's Pantry & Knife Services
Fresh Japanese Wasabi roots and Shiso leaves available. Bring your knives to the store and we will professionally sharpen them for you.