KINMEDAI – Splendid Alfonsino
We offer the finest day-caught kinmedai, sourced from the cold waters off Chiba Prefecture. As we continue
strong purchasing through the year-end season, you can choose from a range of grades, from standard to top-tier. Our recommended source is Choshi, where we directly procure the freshest kinmedai.
寒風吹く千葉県沖で水揚げされた最高級の日戻り金目鯛をご用意しております！
年の瀬まで強気の仕入れを続けますので、並品から上物まで幅広くお求めいただけます。一押しの産地は、弊社が産直で取り扱う千葉県銚子の金目です。
ぜひご利用ください！
AKAMUTSU – Blackthroat
The high season continues through early spring! This year, we’ve seen consistently excellent catches nationwide, with our top recommendation being the akamutsu from Tokushima Prefecture, sourced
through our direct partnership.
It arrives in superb condition, making it the perfect choice for the busy season ahead.
ハイシーズンは春先まで続きます！今年は全国的に良型が揚がり続けており、特に弊社が契約する徳島県産
の赤ムツはおすすめです。状態が安定しており、品質にばらつきがないため、繁忙期の仕入れにぜひご検討ください。
KINKI – Broadbanded thornhead
Special-grade kinki from the main production area in Nemuro, Hokkaido, is now available. These fish are
incredibly thick, with a beautiful marbling of fat and exceptional freshness. Notably, Nemuro kinki retains its vibrant color even after cooking, transforming into a stunning vermilion that adds a striking touch to any dish. Don’t miss the chance to try this remarkable fish!
主産地の北海道根室で特上のキンキが揚がっています。身が厚く、脂ののりも非常に良い高鮮度の品ですので、ぜひお試しください。特に根室産のキンキは加熱後の色落ちがなく、赤が美しい朱色に仕上がります！
TENNEN BURI – Wild Yellowtail
We have a wide selection of fish, primarily from Hokkaido and the Sea of Japan region. This season’s catch
has been consistently excellent, and we’re excited to share that the supply from Hokkaido will last longer than
usual, offering a more affordable alternative for those who find Japan Sea buri too expensive. Enjoy the
exceptional quality of this season’s offerings!
北海道産を中心に、日本海側まで幅広くご用意しております。
この時期のぶりは品質が安定しており、期待を裏切りません。今年は例年に比べて北海道産の入荷期間が長いため、日本海産が高値で手が届かないお客様にも、コストを抑えてご提供できるかと思います。
HIRA SUZUKI – Seabass
The hira-suzuki season has come to an end in many areas, marking the beginning of the flathead seabass season. As a classic, white-fleshed fish for winter, flathead seabass boasts a firm texture, making it perfect for aging. Our direct-sourced flathead seabass from Goto Nada is particularly exceptional. Be sure to give it a try!
夏のスズキ漁が各地で終了し、平スズキのシーズンが到来しました。冬場の白身魚の代表格で、力強い身が特徴ですので、熟成魚に最適です。
特に弊社産直の五島灘産は圧巻です。ぜひご利用ください！
AMADAI – Japanese Tilefish
Our recommended amadai from the coastal regions of Tokushima and Ehime Prefectures is now entering its high season! Large-sized fish are being caught consistently, making them a perfect choice for any special menu. Both red and white amadai are at their peak right now—don’t miss out!
徳島県と愛媛県からの、弊社おすすめの前浜甘鯛がハイシーズンに入ります。良型が揚がってきていますので、特に
一品メニューの参考にしていただければと思います。赤甘鯛、白甘鯛ともに最高のシーズンです！
TACHIUO – Beltfish
Stable supplies of tachiuo are arriving from the Edo area all the way down to Kyushu. This versatile ingredient is available through early summer and is perfect for grilled dishes or sashimi. Consider adding it to your menu for a flavorful seasonal option!
江戸前から九州まで幅広く安定して水揚げされています。
初夏まで長く使用できるアイテムですので、焼き物や刺身などメニューの参考にされてください。
SAWARA – Japanese Spanish mackerel
Fishing for sawara has been underway across the country since early autumn, and the sizes are gradually increasing. We’re receiving high-quality sawara from our direct-source locations, with Aichi Prefecture providing the topgrade selections. We carefully select the best sizes for you—be sure to give it a try!
秋口から各地で漁が始まり、小さかったサイズも徐々に大きくなってきました。弊社が産直で扱う各浜から良品が続々と入荷しています。特に愛知県産のサワラは、型の良いベストサイズを選定しておりますので、ぜひご利用ください。
MADAKO – Octopus
With the scarcity of summer now behind us, landings of octopus are stabilizing in many areas.
Prices for both live-killed and shore-killed octopus are beginning to calm down, making it a great choice for end-of-year and New Year’s menus. Consider adding it to your seasonal lineup!。
夏の品薄時期が過ぎ、各地で水揚げが安定してきました。
活締めや浜締めも価格が落ち着いてきていますので、年末年始のメニュー構成にご検討ください。
SURUME-IKA – Pacific flying squid
The rich squid liver from Aomori is in excellent condition this season, making it perfect for preparing shiokara. It’s an ideal time for squid lovers—don’t miss out on this seasonal delicacy!
肝の肥えた青森県産のスルメイカが良好な状態で入荷しています。塩辛作りの季節ですので、この機会にぜひご注目ください。
SUMIIKA – Cuttlefish
The season for fresh squid has passed, and now strongerbodied, more flavorful Sumiika (Golden Cuttlefish) are arriving.
Particularly in Tokyo Bay, where Edo-style day-caught squid is at its peak, we highly recommend it. Please don’t hesitate to choose this excellent product!
新イカのシーズンを過ぎ、身がより力強く、旨味が増したスミイカが入荷し始めました。特に江戸前の東京湾で獲れる日戻りの漁が最盛期を迎えますので、ぜひお試しください。ご注文お待ちしております！