Fresh fish - For SUSHI

Gilthead seabream fillet with skin 150-200g Wild


Yellowfin Tuna filet Super Sashimi AAA grade (aged for at least 8 days)

Dry aged Wild pacific salmon fillet with skin (Chinook King) aged for at least 14 days

Dry Aged yellowtail amberjack fillet with skin (Kingfish) 200-500g (aged for at least 14 days)

Dry Aged wild Seabass 1,5-2kg (aged for at least 14 days)

Bluefin Tuna Otoro frozen (belly fat part)

Bluefin Tuna filet Super Sashimi AAA grade

Dry Aged Wild Seabass fillet with skin (aged for at least 14 days)

Dry Aged wild Seabass 600-800g (aged for at least 14 days)

Wild pacific salmon fillet with skin (Chinook King)

Wild pacific salmon gutted 3,7-4,5kg (Chinook King)


Ike-jime Wild Seabass 1,8 - 2,5kg


Ike-jime Wild Seabass fillet with skin


The yellowtail amberjack fillet with skin (Kingfish) 300-500g


Wild Seabass fillet with skin

Scotish salmon fillet with skin (Label Rouge)

Yellowfin Tuna filet Super Sashimi AAA grade

