TOKISAKE – Chum salmon
Tokisake is the same species as autumn salmon (shirozake), but it’s caught from spring
through summer—before it begins to spawn. Since it doesn’t contain roe or milt, its fat is especially rich and flavorful. It’s delicious raw as sushi, but lightly searing or grilling it really brings out its
deep, savory taste.
秋鮭と同じシロザケですが、春から夏にかけて水揚げされるのが“時鮭”です。
産卵期前に捕れるため、卵や白子が入っておらず、身の脂がしっかりとのった逸品。鮨でもお楽しみいただけますが、香ばしく炙ったり焼いたりすると、より濃厚な旨みが引き立ちます。
KATSUO – Bonito
The first bonito of the season, or hatsu-gatsuo, is now steadily arriving. The season starts in
Okinawa and Kagoshima and moves north to the waters off Kochi and Wakayama. These fish,
caught using the traditional “kenken” method, are incredibly fresh. With a lighter fat content,
they’re especially tasty as tataki (lightly seared) or paired with condiments.
“初カツオ”が安定して入荷する季節になりました。
沖縄・鹿児島から始まったシーズンが高知、和歌山あたりの海域に到達し、ケンケン漁による高鮮度品が続々と入荷中。脂控えめでさっぱりとした初鰹は、薬味やたたきで楽しむのがおすすめです。
TAKABE – Yellow striped butterfish
Takabe, which migrates around the Tokyo Islands, is now at its seasonal best. Though small –
similar in size to sardines or horse mackerel—it’s surprisingly rich and fatty. It’s versatile, too: perfect for sushi, grilling, or a quick sear. A rising summer favorite for good reason.
東京の離島周りを回遊するタカベが旬に突入。イワシやアジのような小ぶりな姿ながら、驚くほど脂がのった味わいが魅力です。鮨や炙り、焼き物など、どんな調理法でも美味しく仕上がり、夏場の“隠れ主役” になること間違いなしです。
AINAME – Greenling
Though often associated with winter, Ainame really shines from early to mid-summer. Its thick skin softens beautifully this time of year, making it ideal for dishes that highlight texture – like soups or seared preparations. The flavor is mild, refined, and elegant.
冬のイメージが強いアイナメですが、実は初夏から夏にかけて身質がよくなります。分厚い皮がこの時期は柔らかく歯切れも良いので、皮目を活かした炙りや汁物、椀物にぴったり。クセのない上品な旨みをぜひ味わってください。
KASAGO – Rockfish
Both the offshore Ukkari-Kasago and the more localized Hon-Kasago are in peak season. Their lean white flesh works beautifully in both Japanese and Western dishes.
From sashimi and poêlé to simmered dishes and soups, Kasago offers a wide range of options – plus it makes a great broth.
沖合で獲れる“うっかりカサゴ”と、根付きの“本カサゴ”がハイシーズンへ。
淡泊な白身は和洋どちらの調理法にも合い、出汁を取るにも最適です。ポワソンや煮付け、お椀、造りなどバリエーション豊かなアレンジでお楽しみいただけます。
MAKOGAREI – Marbled sole
Unlike other fish in the flounder family, marbled sole are in season between May and summer!
This fish is considered a luxury as they come in small catches, and sashimi of marbled sole caught at this time of year and prepared “ikejime” (method of killing meant to preserve freshness) are particularly exquisite.
We’re waiting to take your orders for marbled sole, which is a perfect fish for simmered dishes, deep-fried dishes, and many other recipes!
他のカレイ類と違い、5月から夏にかけて旬を迎えるマコガレイ！漁獲量が少なく高級魚として扱われ、この時期の活〆マコガレイの刺身は特に絶品です。
煮付けや唐揚げなど多様な料理に適しているマコガレイのオーダーお待ちしております。
ANKIMO – Monkfish liver
Summer ankimo from Funka Bay is starting to arrive. Its creamy fat and rich color are on par with the highly prized winter version—and prices are more stable now.
Luxurious and buttery, ankimo is perfect in liver paste or as a decadent sushi topping.
噴火湾で水揚げされる“夏肝”の走りが到来。脂や色味が冬場に負けないクオリティになっており、価格も安定してきました。
濃厚な味わいのあん肝は、和え物や鮨ネタなど、ちょっとした贅沢にぴったり。
TACHIUO – Beltfish
Tachiuo, or cutlassfish, is peaking now along Japan’s coast—from Kagoshima up to Tokyo Bay. Its silvery skin and delicate flavor, paired with just the right amount of fat, make it ideal for grilling or simmered dishes. With supply looking steady, it’s a great time to enjoy it.
西は鹿児島から東京の江戸前まで、各地で近海ものの太刀魚が最盛期に。銀色に輝く身は上品
な淡白さが特徴ですが、脂がしっかりとのり、焼いても煮ても大満足の食材です。安定した量の入荷が見込めますので、ぜひこの時期にご利用ください。
SUMIIKA – Cuttlefish
If Aori-Ika is the “Louis Vuitton” of squid, then Sumi-Ika is the “Gucci”—more affordable, but
still refined. It has a smooth texture and a natural sweetness that stands out. With stable
availability right now, it’s a reliable and delicious choice when other squid varieties are harder to find.
イカ類の中で手頃ながら、上質な歯ごたえと甘みが魅力のスミイカ。アオリイカを「ルイ・ヴィトン」と例えるな
ら、こちらは“グッチ”のような存在感。比較的安定した入荷が見込め、イカが少なくなる時期の貴重な一手としてぜひご検討ください。
ENSUI UNI – Saltwater sea urchin
Ensui uni season kicks off in mid-May with purple uni from Otaru, followed by catches from Yoichi and the Shakotan Peninsula (including America and Furubira) in early June. Summer uni is known for being top-tier—rich, creamy, and consistently high quality. Don’t miss out during May and June, when it’s at its absolute best.
5月中旬から始まる小樽の紫ウ ニをはじめ、余市や積丹半島 （美国、古平）も6月初旬に出 漁予定。初夏の塩水ウニは「ハ ズレなし」と言われるほど品質 が高く、濃厚でクリーミーな甘 みが楽しめます。5月〜6月のこ のシーズンは見逃せません。