5
Takabe is a buttery sh that is exceptional when grilled. If it’s fresh, it is also delicious in sushi. e meat is so and fatty, so it matches well with sushi rice when made into a nigiri. BUTTER FISH (TAKABE) タカベ
TKB1100
2 PC/LB
NET-FISHED IN CHIBA, TOKYO, KANAGAWA
LINE-CAUGHT/NET INNAGASAKI, KOREA It’s considered one of the main traditional ingredients in sushi and a must have for high-end sushi restaurants in Japan. Can be served grilled into a bo-zushi(stick sushi) or stewed inside a nitsume (sauce made from the head and bone of the eel). Some restaurants seem to even tempura and serve in sushi these days. CONGER EEL (ANAGO) 穴子 5 PC/LB - 1.5 LB/PC ere’s a tradition to eat unagi in Japan on the “cow day” during the summer and that day is coming up! ough the price is still high, there are still many that want a taste of fresh cooked unagi. Fresh grilled unagi is totally dierent from anything you’ve tasted. Unagi sushi is also exceptional! EEL (IKEJIME UNAGI) 活〆ウナギ ANA1120~1190
UNA1100~UNA1150
1-2 PC/LB
FARMED IN AICHI, CHINA
Kochi is at its prime during summer. It goes well with sushi rice to bring out its natural umami. e best ones are the live ike-jime, but ones that aren't are also available. Meat contains a so texture and a hint of umami, therefore it is for a seasonal special. FLAT HEAD (MAGOCHI) コチ
MAG1100
1.5-3.3 LB/PC
LINE-CAUGHT/NET IN SHIZUOKA, CHIBA, MIE
Amongst the ounders, one of the most popular neta used in sushi is the Makogarei. It’s prime is during Summer and the imports are steady! ough a white meat sh, there is a de ned umami within itself. It is in season from now up until Fall. FLOUNDER (MAKOGAREI) マコガレイ
MAK1100
2.2 LB UP/PC
LINE-CAUGHT/NET IN AOMORI
e most reasonably priced ones are troll-caught, but the line-caught or net caught ones are also available. We will pick out the best ones available. FLUKE (HIRAME) 天然平目
HRA1100
4-5 LB/PC
LINE-CAUGHT/NET IN CHIBA, SANRIKU
Kihata oers ne white meat with a sweet oily content. By letting the loin age, the umami increases in the meat. e meat can be stored longer than other white meat, so please enjoy the change in avor. Also can be used in stew or any other dishes. GROUPER (KIHATA) キハタ
HAT1104
1.5-3.3 LB/PC
LINE-CAUGHT IN NAGASAKI
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