Delivering top-level Japanese culinary-grade Sashimi to households outside of Japan
This is due to the intricate nature of serving raw fish, which demands a certain expertise and skill to navigate.
Here’s how we’ve achieved to deliver you to savor seafood of the same quality even acclaimed by Japanese celebrity chefs in Singapore.
Even More Delicious
than Raw Seafood
Michelin Chef Approved Frozen Technology
A cutting-edge freezing machine known as "Artlock Freezer" is being used to freeze delicacies like Nianago from Yamago. This advanced freezing method goes beyond traditional approaches. For instance, with fish like red snapper, it successfully recreates the firm and crunchy texture that is often compromised during conventional freezing. After thawing, the texture is remarkably close to the raw state. Furthermore, this technique enhances the umami flavor by over 25% compared to raw fish.
Procuring the Best Catch from Across Japan
Every day, hundreds of seafood items gather from all over Japan at Toyosu market. Naturally, the "best" tuna, varies daily. Without the discerning eye of each seafood buyer, it would be impossible to procure these high-quality items at a reasonable price. Our seafood is carefully selected by the expertise of various seafood masters through auction, ensuring that we offer the highest quality and best-priced products.
The Importance of Prompt Processing
To preserve the freshness with odorless seafood acquired at an auction, it is crucial to process it promptly by cutting and freezing it instead of freezing it whole. Seafood is a living organism, and over time, oxidation and bacterial growth can cause its quality to deteriorate. Freezing the seafood whole would take time for the internal temperature to decrease, leading to a faster decline in quality. However, by cutting the fish and immediately freezing it, the internal temperature drops rapidly, effectively slowing down the degradation of its quality.
The Vital Role of Toyosu Seafood Experts
Who processes seafood is of utmost importance. Japan is globally renowned for its expertise and experience in handling seafood, particularly the skilled masters in Toyosu who possess exceptional techniques. They have inherited traditional methods to preserve freshness and employ the perfect cooking techniques that match the seafood's characteristics, allowing them to bring out the maximum flavor of the ingredients.
Innovative Cold Air Cooling
Unlike the traditional method of cooling with strong cold air from a single direction, which caused quality deterioration such as drying, cracking, oxidation, and discoloration, we now use a special freezing technique. This gentle cold air surrounds the food and cools it rapidly, minimizing damage to the ingredients and preventing drying, oxidation, and discoloration. As a result, numbers of Michelin-starred restaurants rely on this technique to maintain the quality of their dishes.
Exploring Toyosu and Ota Market
Featured Frozen Seafood
![[Sashimi Grade] Yamada Bay Oyster (12pcs) with whole shell](http://shop.jpassport.asia/cdn/shop/products/151018137_o2_1_270x270_crop_center.jpg?v=1669114784)
![[Sashimi Grade] Yamada Bay Oyster (12pcs) with whole shell](http://shop.jpassport.asia/cdn/shop/products/AaSyLdnnFF_270x270_crop_center.jpg?v=1669113439)
[Sashimi Grade] Yamada Bay Oyster (12pcs) with whole shell
Takowasa - Thick Sliced Octopus seasoned with Wasabi root
![[Sashimi Grade] Seared Bonito from Kochi Prefecture](http://shop.jpassport.asia/cdn/shop/products/18_270x270_crop_center.png?v=1667820736)
![[Sashimi Grade] Seared Bonito from Kochi Prefecture](http://shop.jpassport.asia/cdn/shop/products/17_270x270_crop_center.png?v=1667820736)
[Sashimi Grade] Seared Bonito from Kochi Prefecture
![[Sashimi Grade] Chutoro (Medium Fatty Bluefin Tuna) from Misaki Fishing Port](http://shop.jpassport.asia/cdn/shop/products/chutoro_8a6cd683-046f-429c-a9b1-dcec51a0f9db_270x270_crop_center.jpg?v=1663317639)
![[Sashimi Grade] Chutoro (Medium Fatty Bluefin Tuna) from Misaki Fishing Port](http://shop.jpassport.asia/cdn/shop/products/chutoro_sq_270x270_crop_center.jpg?v=1663317639)
[Sashimi Grade] Chutoro (Medium Fatty Bluefin Tuna) from Misaki Fishing Port
Freshwater Shijimi Clam (300g)
Premium Soy Sauce marinate Ikura (Salmon Roe) from Iwate
![[Sashimi Grade] Steamed Abalone from Iwate, Japan (Frozen) (around 50g)](http://shop.jpassport.asia/cdn/shop/products/1_a84c7b2b-8e65-4074-9175-1720e4dfcdbd_270x270_crop_center.jpg?v=1661740774)
![[Sashimi Grade] Steamed Abalone from Iwate, Japan (Frozen) (around 50g)](http://shop.jpassport.asia/cdn/shop/products/2_270x270_crop_center.jpg?v=1661740773)
[Sashimi Grade] Steamed Abalone from Iwate, Japan (Frozen) (around 50g)
Members experience
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Frozen tech
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