FROM THE ESSENCE OF JAPAN
TO DAILY LIFE AROUND THE WORLD.
Carefully chosen.
Honestly priced.
Just what we’d want for ourselves —
now delivered to you.
Honestly priced.
Just what we’d want for ourselves —
now delivered to you.
Selected by four Japanese food professionals —
we bring you the very same things we choose for our own kitchens.
WHAT WE OFFER
1. READY-TO-EAT MEALS, CRAFTED BY CHEFS
comforting, convenient frozen ramen, donburi, grilled fish, and more
2. WAGYU THAT’S RICH IN FLAVOR, NOT IN PRICE
high-quality and everyday-friendly
3. SEAFOOD THAT’S CLEAN, FRESH, AND FULL OF UMAMI
scallops, simmered anago, ikura, and more
4. SEASONAL FRUITS AND VEGETABLES
flown in from Japan twice a week, the very same ones delivered to top chefs
1. READY-TO-EAT MEALS, CRAFTED BY CHEFS
comforting, convenient frozen ramen, donburi, grilled fish, and more
2. WAGYU THAT’S RICH IN FLAVOR, NOT IN PRICE
high-quality and everyday-friendly
3. SEAFOOD THAT’S CLEAN, FRESH, AND FULL OF UMAMI
scallops, simmered anago, ikura, and more
4. SEASONAL FRUITS AND VEGETABLES
flown in from Japan twice a week, the very same ones delivered to top chefs
FOR THOSE WHO
want to enrich everyday meals and living
value good ingredients and thoughtful cooking
plan warm gatherings with loved ones at home
BECAUSE WE BELIEVE
It’s not just a purchase.
It’s a way of choosing that lets us imagine the life that follows.
When we know who made it and why,
we appreciate it more.
It feels a little more special,
something we naturally want to share.
There’s thoughtfulness in how it’s packed and delivered,
and a story behind every item trusted and used by professionals.
It’s not about selling just because something is cheap.
It’s about feeling, “Yes, this is worth it.”
And that’s what makes us want to choose it again,
until it becomes part of life.
This is the Japanese heart, valuing the gratitude in saying “itadakimasu,” — a simple word that honours the hands, time, and care behind what we receive.
We share not just the items themselves, but the background, stories, and the makers’ intentions —
through photos we take ourselves, and in our own words, as daily essays for you to experience.
LED BY FOUNDERS
SHO NAGANUMA
A Japanese chef, globally recognized for his culinary experience.
SHINYA KANEKO
A restaurateur and producer behind Kaneko Hannosuke, Tsujihan, and other hit brands.
DAISUKE YAMAZAKI
A third-generation expert in seafood sourcing, from Tokyo’s legendary Tsukiji Market.
YUKI OHATA
Founder & CEO of a Japanese food media platform with 500,000 Singapore members.
At the heart of Japan lies the spirit of gratitude— in the simple word “itadakimasu,” which honors the hands, time, and care behind what we receive.
To write a note of thanks.
To tell a creator that what they made was truly appreciated.
In Japan, such gestures form a culture of rei—mutual respect.
We aims to create a space where use and creation are connected through appreciation, not just transaction.
To write a note of thanks.
To tell a creator that what they made was truly appreciated.
In Japan, such gestures form a culture of rei—mutual respect.
We aims to create a space where use and creation are connected through appreciation, not just transaction.
“A life shaped by beauty and values brings comfort, depth, and respect.”
-JX.TODAY-
by JPassport