This Week's Fish
Available this week: Hokkaido Uni in both small and large boxes — this is one of the last weeks we'll carry it as a regular item this year, so if you've been meaning to order, now is the time. Fujisan White Salmon and Ikura are both available (Ikura from Friday). Kanpachi (Greater Amberjack) joins the lineup this week as well — a fatty, firm fish with excellent flavor for either raw or seared preparations.
Nagasaki Bluefin Tuna is available as always in all cuts.
Uni Season Is Ending for 2024
From next week, we will not be carrying Uni as a regular weekly item. This is not a supply disruption — it is the natural close of the Hokkaido Uni season.
Uni season in Hokkaido runs roughly from June through October, tied to the kelp growth cycle that the sea urchins feed on. As water temperatures drop into November and kelp productivity slows, both the quality and the available supply decline. Rather than carry Uni that doesn't meet the standard we've maintained all season, we close out regular imports and wait for the season to return in 2025.
What this means practically: if you want Uni this year, this week and possibly next are your last reliable opportunities. After that, we'll carry it occasionally when an exceptional allocation becomes available, but it won't be on the weekly menu until summer 2025.
Kanpachi — Greater Amberjack
Kanpachi (カンパチ), known in English as greater amberjack, is one of the most versatile fish we carry. It has a firm, dense texture, a clean and slightly sweet flavor, and a fat distribution that makes it excellent both raw and torched. As the weather cools and the fish feeds more actively, the fat content in Kanpachi rises — autumn and early winter Kanpachi is notably richer than summer fish.
For sashimi, slice slightly thicker than you would Bluefin — the texture holds up to a more substantial cut. For aburi (seared), leave the skin on if possible and torch the skin side until it crisps and releases its aroma. The difference between plain Kanpachi sashimi and skin-on torched Kanpachi is significant — the heat unlocks a nuttiness that isn't present in the raw fish.
If you've never had Uni: This week is a low-risk moment to try it — end-of-season Hokkaido Uni at a competitive price. Start with a small box. Eat it at room temperature over warm rice with nothing else. The flavor is unlike anything else and the experience of tasting it for the first time tends to be decisive — either you understand immediately what the fuss is about, or you don't. Most people understand.