Exquisite Sashimi Platter for 2 (6 types Sashimi - Parrotfish, Flounder, Amberjack, Octopus, Squid & Ikageso)

Exquisite Sashimi Platter

Delivering top-level Japanese Culinary-grade Sashimi to household

It is not easy to discover and relish the raw sashimi of top chef quality within the confines of a Singaporean home.

This is due to the intricate nature of serving raw fish, which demands a certain expertise and skill to navigate.

In order to present such exceptional dishes in Singapore, the fish, freshly caught on the very same day, is dispatched from Japan to a sushi restaurant.

These establishments are staffed with skilled Japanese chefs who possess the proficiency to meticulously handle and expertly prepare the fish.

However, this practice inherently limits the availability of Japanese chefs abroad, leading to challenges in upholding the requisite quality.

Through the effort working with Toyosu buyers and their connoisseur, handling skills, we've achieved offering  this exceptional quality can be savored within the households of Singapore

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6 Kinds of Sashimi You Can Savor

1. Parrotfish / イシダイ

Parrotfish has firm, resilient flesh with a juicy texture when chewed.
The meat is dense and has a pleasing texture in the mouth.
It has a sweet yet elegant flavor.
The fat content is moderate, but the delicate flavor and delicious taste can be enjoyed.

2. Flounder / ヒラメ

Flounder is characterized by its delicate flavor and low fat content.

When you put it in your mouth, you will enjoy its refreshing texture and light flavor.
It requires a good eye for freshness.
A skillful buyer selects the freshest one based on appearance and texture to provide the best sashimi.

It is attractive for its delicate flavor and freshness.
It is often enjoyed as an entree in Japanese cuisine, and goes well with soy sauce and wasabi (Japanese horseradish).

3. Great Amberjack / カンパチ

Great Amberjack is a fatty fish, and the fat gives it a rich flavor. When eaten as sashimi, the fat melts in the mouth, giving it a rich, full flavor.
Its flesh is dense, firm, and elastic. When eaten as sashimi, you can enjoy its firm texture.
Its sashimi also has a rich flavor and sweetness.
The richness of the fat in the Great Amberjack can be fully appreciated from just one slice of sashimi.

4. Octopus / タコ

Octopus sashimi is characterized by its characteristic elasticity and crunchiness.
The flesh is firm and elastic, with good resistance when chewed.
It has a unique sweet and savory taste.
Fresh octopus has a sweet taste in the mouth, which is complemented by a deep umami flavor.

5. White Squid / 白イカ

White squid sashimi has a moist texture.
Because it is soft and tender, you can enjoy the texture of the fish as it unravels in your mouth when you bite into it.
The meat itself is not too assertive, and its unique flavor and umami are moderate. This makes it refreshing and easy to eat.
Freshness is very important for white squid sashimi, as it is a delicate material. Fresh white squid has a firmer and more flavorful sashimi.

6. Ikageso Sashimi / イカゲソ,エンペラー(つめつき）

The flesh of ikageto sashimi has a delicate and tender texture. It is so tender that when you bite into it, it melts easily in your mouth.
It is light, yet rich and has a distinctive aroma.
It is this flavor and deliciousness that makes ikageso sashimi so special.

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. 

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. 

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.