Buri (Yellowtail) is a greatly appreciated product in Japan and this is one of the most popular menu choices at sushi restaurants.
CANADA BLACK COD
The sablefish is highly sought-after for its sweet, rich buttery flavour, and high oil content making it ideal for grilling, smoking, frying, and sushi.
Mussel and Scallop
The Miyagi Oyster (also known as the Pacific Oyster) is the most commonly grown oyster in the world. Large oysters with elongated shells, our Miyagi Oysters combine rich and creamy savory flavors with a light brine flavor.
Greenshell Mussels are New Zealand’s most iconic seafood, and are rated by the Monterey Bay Seafood Watch Programme as one of the most sustainable seafood products in the world.
Hokkaido Inshell Scallop
Our Hokkaido scallops hail from the renowned scallop producing area of northern Hokkaido in Japan. This area benefits from waters rich in nutrients and planktons that allow the scallops to thrive.
Scallop Meat – Hotate
Known for their sweetness and firm texture, wild caught Japan Sea Scallops are special for any menu.
Arctic Surf Clam – Hokkigai
Hokkigai is ideally served as sashimi, an exquisite Japanese treat with a distinguished flavor and a mild aroma. It has a unique texture which is better cooked than served raw.
Madako tako is by far the best tasting Octopus found anywhere. Madako is the most common octopus used for sushi and sashimi in Japan. The octopus is steam cooked, giving it a distinct shell fish flavor and tenderness.
Cooked Greenland Shrimps
The cold-water shrimp is a great source of protein and low in fat, making it a healthy and nutritious delicacy.
Seasoned Herring with Capelin Roe
Seasoned Herring with Capelin Caviar (Hareng au caviar de capelin)
Seasoned Salmon Caviar
Ikura is a gourmet food item from cured salmon roe known for its juicy texture and characteristic pop when bitten and a rich flavor that melts in the mouth. It’s one of the most popular sushi toppings.