Seafood – Ocean Luxury That Matches WagyuOnly the fattest, cleanest, and rarest seafood makes the cut – because nothing ordinary...
belongs next to A5.Japanese Bluefin Toro Trio
Otoro, chutoro, and akami from Kochi and Oma wild-line catches. Hand-cut sashimi blocks, flash-frozen on the boat.
Hokkaido Uni (Bafun & Murasaki)
Tray-packed or wooden box, briny-sweet and custard-creamy. Straight from Rishiri and Hakodate day boats.
King Salmon Belly (New Zealand Ora King)
3+ grade, sashimi-ready strips. Marbled like Wagyu, melts the same way.
Ora King Salmon Roe (Ikura)
Huge pearls, low-salt cure, bursts like citrus on the tongue.
Live or Sashimi-Grade Hamachi Loin
Kyushu-farmed yellowtail, 15–20 kg fish only. Golden fat lines, perfect for tataki or light sear.
Japanese Botan Ebi (Spot Prawns)
Extra-large, sweet as lobster, heads packed separately for miso.
Wild Ivory King Salmon (Alaska/Yukon)
Rare white-fleshed mutant, buttery and mild – only a few hundred fish per season.
Santa Barbara Uni
California’s best, dive-caught, packed live in saltwater trays.
Everything is air-flown or blast-frozen within hours of harvest, vacuum-sealed, and shipped on gel ice. Slice it, sear it 10 seconds, or eat it raw next to your ribeye cap. When surf and turf stop being polite and start getting real, this is the lineup.
