A Tale of Two Unis: Bafun vs. Murasaki
We have an incredibly special Uni lineup this week — a rare opportunity to taste and compare the two most prized varieties of Japanese sea urchin side by side.
Bafun Uni (Large Boxes): Known for its deep, vibrant orange hue, Bafun Uni delivers an intensely sweet, rich, and creamy umami flavor that coats the palate.
Murasaki Uni (Small Boxes): Sporting a delicate mustard-yellow color, Murasaki Uni offers a lighter, more refined profile. It delivers a clean, sweet oceanic minerality that melts effortlessly without being overpowering.
Reservation Note: We have a very limited number of these boxes available this week. Reserving yours through our online shop is highly recommended.
In the Seafood Case This Week
Buri (Yellowtail): A spectacular addition to the case. Buri is the fully mature stage of the Yellowtail — known for its remarkably rich, buttery fat content and deep, savory flavor. An absolute showstopper for sashimi.
Kinmedai (Splendid Alfonsino): A brilliant balance of rich fat and delicate sweetness. Lightly searing the skin (aburi style) releases its savory aromatic oils.
Hokkaido Scallops: Plump, sweet, and perfectly tender.
Arriving Thursday — Tokishirazu Salmon: The legendary "Time-ignorant Salmon" — a rare, premium variety of wild Pacific salmon caught in early summer, outside the usual salmon season. Because it stores extra fat for its unexpected journey, the flesh is exceptionally rich and buttery.
Sweet Arrival: Royce Nama Chocolates
We received a few boxes of highly coveted Nama Chocolates — silky, "raw" Japanese chocolates famous for their incredibly smooth, melt-in-your-mouth texture. A perfect finish after your savory seafood meal.