Industry Transparency: Tariffs & Price Adjustments
Starting next week, our overall fish prices will see a slight increase. The US government is implementing a new import "reciprocal" tariff rate, raising the tax on imported Japanese goods from 10% to 15%. When combined with the high logistical costs of flying fresh fish across the globe, this forces a slight adjustment in our retail pricing. We are absorbing as much of this cost as possible to continue offering world-class sashimi at reasonable, accessible prices.
Supply Chain Alert: FDA Customs Delays
Our shipment is currently facing another prolonged customs process, pending final FDA release at the airport. While these bureaucratic delays are frustrating, our strict cold-chain logistics ensure the fish remains in perfect, pristine condition while it waits for clearance.
Environmental Impact: The Uni Market & The Russian Earthquake
In addition to high summer water temperatures and seasonal typhoons in Japan, the recent major earthquake in Russia has heavily impacted the northern Pacific waters. These turbulent conditions make it incredibly difficult and dangerous to dive for wild sea urchins.
- Uni Availability: Very limited number of small boxes available this week — reservation through our online shop is highly recommended
- Large Boxes: Due to elevated market prices and extreme scarcity, we will only be importing large, auction-grade boxes of Uni by pre-order only until the global situation eases
In the Seafood Case This Week
Fujisan White Salmon: Raised in the pristine, mineral-rich spring waters of Shizuoka Prefecture — remarkably firm and juicy texture, flawless for sashimi. Low-temperature searing yields a wonderfully fluffy, soft bite.
Tokishirazu Salmon: The highly coveted "Time-ignorant Salmon." Harvested out of season, this wild young salmon retains all of its energy, resulting in luxurious, buttery fat content that melts on the palate.
Kinmedai (Splendid Alfonsino): A brilliant balance of rich fat and delicate sweetness. We highly recommend searing the skin (aburi style) to release its aromatic oils.
Hokkaido Scallops: Plump, sweet, and perfectly tender.