JIKINMEDAI – Splendid Alfonsino
Freshly caught splendid alfonsino is steadily arriving even after the New Year.
As we head into spring, the fish will develop richer fat content and improved texture, making it a top candidate for your menu. Whether served as sashimi, simmered, or grilled, it guarantees a satisfying dish
for any occasion.
年明けも日戻りの地金目鯛が安定して入荷しています。
春先に向けてさらに脂が乗り、身質も向上していくため、メニューにぜひ第一候補としてご検討ください。刺身や煮付け、焼き物など、どんな料理にも高い満足感を提供します。
TENNEN BURI – Wild Yellowtail
The peak season for winter yellowtail has arrived! While Hokkaido- sourced yellowtail has been widely available since early autumn due to high sea temperatures, the season for those caught in the Sea of Japan has now begun. Our top recommendation is Ishikawa-sourced yellowtail,
directly delivered from our partners.
With exceptional freshness, rich fat, and firm texture, now is the perfect time to enjoy it. Ideal for sashimi and hot pot dishes like buri shabu.
寒ぶりシーズンの到来です！
今シーズンは水温の影響で初秋から北海道産が長期間流通していましたが、これからは日本海産が本格化します。一押しは弊社直送の石川県産で、鮮度、脂のり、身の弾力すべてが最高クラスです。寒さが深まる今がまさに旬！刺身やぶりしゃぶなどでご活用ください。
TENNEN HIRAME – Wild Fluke
January marks the height of the season for winter flounder!
Our supply covers a wide range of regions, from Hokkaido to Nagasaki, allowing us to meet your specific size and quality needs quickly. This time of year, flounder is particularly popular served as sashimi, kobujime (kelp-marinated), or usuzukuri (thinly sliced).
1月はまさに寒平目の絶品シーズン！弊社直送では北海道から長崎まで全国各地から幅広く取り扱い、ご希望のサイズや質に合わせた迅速な対応が可能です。特にこの時期は刺身のほか、昆布締めや薄造りでの提供が人気です。
HOUBOU – Sea Robin
A standout seasonal fish for this winter is the sea robin! Largesized fish weighing over 1kg are plentiful in coastal waters.
Especially from Aichi Prefecture, our sea robin is remarkably plump, with exceptional freshness and fat content. It’s perfect for simmered dishes and hot pot to fully savor its rich flavor.
今シーズンの特筆すべき旬魚、ホウボウ！
近海で揚がる1kg以上の大型サイズが豊富に入荷しています。
特に愛知県産のホウボウは驚くほど丸々と肥え、鮮度、脂のりともに一級品です。煮付けや鍋物で旨みを堪能できます。
HIRASUZUKI – Blackfin Seabass
When it comes to winter white fish, wild sea bass takes the spotlight.
Our premium selection from Goto, Nagasaki Prefecture, is exceptional, with larger sizes offering superior taste. During this season, the fish reaches its peak fat content, making it highly praised for sashimi and poêlé.
Its excellent shelf life also makes it ideal for food preparation.
冬場の白身魚といえばヒラスズキ。弊社直送の長崎県五島産は、特にサイズが大きいほど美味しさが際立ちます。この時期は脂ののりがピークを迎え、刺身やポワレなどで高い評価を得られる一品です。長持ちするため、仕込みにも最適です。
MEJINA – Largescale blackfish
Also known as kan-gure in winter, black porgy is highly valued in Kyushu. Larger fish have a good fat content, delivering exceptional flavor. Pairing it with sweet soy based sauces brings out its best.
Our direct deliveries from Nagasaki and Miyazaki Prefectures ensure peak freshness. Perfect for January menus!
九州地方で親しまれる「寒グレ」は、脂がしっかりのった大型がおすすめです。
甘露系の醤油と組み合わせることで、素材の旨みを最大限に引き出せます。弊社では長崎県や宮崎県から産直で取り扱い、鮮度を重視した状態でお届けします。
AKAYAGARA – Red Cornetfish
The striking trumpetfish boasts a robust and flavorful flesh. In winter, its rich visceral fat makes it ideal for soup stocks. It’s a versatile fish that works beautifully in hot pots or rice dishes. Allowing it to age slightly further enhances its deep umami flavor.
見た目に特徴的な赤ヤガラは、その身の力強さと旨みが魅力です。冬場は特に内臓脂肪が豊富で、出汁としても優れた風味を発揮します。鍋物や炊き込みご飯など、和食全般にご活用ください。熟成させることでさらに旨みが増します。
TENNEN MADAI – Wild Red sea bream
Wild sea bream peaks in freshness from now until spring.
Aichi Prefecture’s 2kg-sized sea bream is especially prized for its rich fat and flavor. Perfect for sashimi or grilled dishes, these carefully selected fish will exceed the expectations of any chef.
春先までが旬を迎える天然真鯛。愛知県産の2kgサイズは、特に脂ののりがよく、刺身や焼き物でその魅力を存分に味わえます。厳選した魚を出荷しており、料理人の期待に応えます。
MENUKE – Big eye rockfish
Known for its rich fat and tender texture, bigeye rockfish is an excellent choice. Sourced from Hokkaido and Chiba Prefecture, it shines best when grilled. As the supply of kinki fish decreases, menuke serves as an excellent alternative. Stable availability ensures consistent quality, making it a popular choice for winter cuisine.
脂の乗りとふっくらとした身質が特徴のメヌケ。北海道産や千葉県産を揃え、特に焼き物でその真価を発揮します。キンキの代わりに使いたいという声にも応えられる安定した入荷が魅力です。旬の味をぜひお試しください。
SAYORI – Halfbeak
Halfbeak is an iconic silver-skinned fish until spring. We offer a range of sizes, from 100g+ (kannuki size) to around 70g, with meticulous selection to maintain quality. Its translucent flesh and elegant sweetness make it ideal for sashimi or sushi.
春までの光り物代表、サヨリ。
100g以上のカンヌキサイズから、70g前後のものまで幅広くご用意しております。細かな選別で品質を維持し、刺身や握り寿司にぴったりで、透明感ある身と上品な甘さが特徴です。
YARIIKA – Halfbeak
January is all about Japanese flying squid! With abundant catches across Japan, this season offers thick, sweet squid of exceptional quality. By February, roe-bearing squid from Aomori will be available, offering even more variety. Perfect for raw dishes, simmered, or stir-fried preparations.
1月といえばヤリイカ！
全国で豊富に水揚げされ、肉厚で甘みの強いものが多い時期です。2月には青森産の子持ちヤリイカも加わり、さらなるバリエーションが期待できます。生食はもちろん、煮付けや炒め物など多彩に楽しめます。