Special Seafood Bundle
Limited to 4 Sets!

Utilization of the Best of Japan's Advanced Freezing Technology

This bundle collections employs cutting-edge freezing technology, which is particularly advanced in Japan.
Through the use of freezer with specialized techniques, the ingredients are rapidly frozen without losing their umami components.
Surrounding the food with cold air, it cools at high speeds, preserving its high quality without causing any damage.
As a result, when thawed, the food retains its remarkably fresh flavour, allowing you to enjoy a truly delectable experience.

The freezer used is the result of a French chef, who honed his skills at a two-star restaurant, conducting research on over 500 ingredients at a special freezing lab.
He supervised the development of optimal freezing techniques tailored to each ingredient.
It has been introduced in numerous restaurants, including those in Japan that have been awarded stars, and the high-quality specialized freezing technology has received much acclaim.

1. NIANAGO - Michelin-Trusted Simmered Conger Eel from Yamago

Surprisingly, there's no hint of any muddy taste.

The secret recipe for the simmering sauce, passed down since their establishment, adds flavours that even professionals trust.

2. Sashimi-grade Negitoro (200g)

Negitoro is highly regarded as one of the best sushi toppings in Japan.

This delectable ingredient is derived from the "Nakaochi" section of the tuna, which surrounds the middle bone and remains attached to it.

Known for its rich and fatty texture, Negitoro is a true delicacy.

3. Miyagi Boiled Scallop (4pcs)

4. Sashimi-grade Seared Bonito (300g)

When grilled, the bonito's skin takes on a savoury and delightful flavour, while the interior remains rare and tender, akin to sashimi.
The fusion of these two distinct flavours in the mouth creates an irresistible and truly delicious experience.

5. Takowasa seasoned with Wasabi root (150g)

6. Sashimi-grade Hokkaido Kitamurasaki Uni (100g)