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Japanese Kumamoto Oyster

Enjoyed by beginners and pros alike, Kumamoto Oysters are a popular favorite due to their fruity, sweet, melon-scented flavor and light brininess. Named after its origin place, these native Japanese oysters are mainly grown in the Pacific Northwest and endearingly called “Kumies.”

Aji (鯵 / Japanese horse mackerel)

One of the lighter hikarimono fish, aji’s taste is delicate and sweet yet flavorful. It pairs especially well with akasu flavored sushi-meshiAji can either be served raw or cured with salt and vinegar. It is usually garnished with wasabi, ginger, and scallions to bring out the flavors of the fish. Most of the skin is removed during preparation, leaving a pinkish, appealing flesh.

Live scallops

A supreme delicacy of the ocean.
Never frozen or treated. Naturally organic and simple.
Pacific scallops are known for their sweet, and succulent flavors, they are considered a seafood treat among top oyster bars and omakase sushi.

Kinmedai (金目鯛 / Splendid alfonsino)

Kinmedai has a peculiar appearance; it is a bright red fish with very large eyes due to its preference for deep waters. A typical adult specimen will measure 12 inches in length, but can grow to two feet. It is most commonly fished in the waters south of Tokyo, particularly in Kanagawa and Shizuoka prefectures.
This particular shiromi is generally served with some of its skin still on. The skin is lightly seared (as pictured above) “aburi” style to tenderize it and release umami flavors from the oils. Another preparation method called kawashimozukuri involves splashing the skin with boiling water to tenderize it, then quickly chilling it with ice.
Kinmedai’s flesh is delicate and tender, with good fat content for a shiromi and the taste is mild yet full of umami flavors.