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Wild Kurosoi can be caught in the Seto inland sea, Hokkaido, and Aomori. Fresh ones are best as sashimi, but if stewed or fried it’s as tasty. Prices are very appealing! ROCKFISH (KUROSOI) 黒ソイ
SOI1100
1 LB/PC
LINE-CAUGHT/NET IN AOMORI, HOKKAIDO, AKITA
DIVING CAUGHT IN AOMORI, HOKKAIDO Wild Sea squirt’s unique texture and avor like the ocean is like no other. Pairing with cucumber and sanbai-zu(equal portion of soy sauce, mirin, and vinegar) is delicious. An interesting fact is that Hoya contains a mineral to make Sake sweeter, therefore it is recommended for sake pairing. Since it’s full of vitamins, calcium, iron, and other minerals, it is said to be good for the kidney and skin. SEA SQUIRT (TENNEN HOYA) 天然ほや 2 PC/LB ough suzuki’s a white-meat sh, the meat itself is clear and aky, containing a unique umami. Besides sashimi during the summer, it can also be served in carpaccio. It is a sh that changes it’s name as the size gets bigger, growing from Fukko, Seigo, to Suzuki. We mainly choose the live ike-jime, but the non ike-jime ones are also available at a better price. Fukko is still available if ordered. SEA BASS (SUZUKI) 天然スズキ 4-5 LB/PC Renkodai (kidai) is one of the preferred ingredients in sushi/sashimi because of its avor. Since its appearance is also bright and appealing, it stands out amongst other shes. It is recommended to leave the skin on and yubiki (brie y pour some hot water on the skin to semi-cook the skin side) since the sweetness lies right under the skin. It's also delicious when grilled whole. SEABREAM (RENKODAI) レンコ鯛 1-2 PC/LB HOY1001 DIVE-CAUGHT IN HOKKAIDO Please trying this Ensui uni, which best preserves the avor and aroma of fresh uni. Making a uni donburi with just the ensui uni is a luxury that can’t be expressed in words! With such di erence in avor from the wooden trays, using Ensui can stand out from other restaurants! Ensui from Yoichi is also available and delicious, but more expensive. SALTED SEA URCHIN ROE (UNI) 塩水ウニ 100 G/TR UNI4000 LINE-CAUGHT/NET IN SHIZUOKA, KANAGAWA, AICHI, MIE, ETC. SUZ1100 NET-FISHED IN SHIZUOKA, KYUSHU SHK1100 During the beginning of the harvest each year, the price skyrockets due to high demand. Since four or ve llets are used for one nigiri, these petite shes are a lot of work but a restaurant that does such work is acknowledged for its crasmanship. In Tokyo, fall used to be its season, but since transportation from Kyushu or Shikoku region has improved, end of June is considered the beginning of the season. SHAD (SHINKO) シンコ 3-6 PC/1 KAN Shin-ika size is getting bigger. Shin-ika is known for its tenderness and sweetness. ough the import started last month, they’ve grown to a better size now for sushi. In Edomae sushi, Shin-ika is treasured for its history. erefore, if you would like to try this limited seasonal item, please note that it is a product on high-demand. SQUID (SHINIKA) 新イカ 6-9 PC/LB LINE-CAUGHT IN FUKUOKA, NAGASAKI, SHIMANE REN1100 NET FISHED IN KAGOSHIMA, KUMAMOTO SHN1000
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