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How can merchants consistently provide their customers with the quantity and grades they want?   The answer is simple to explain but very hard to accomplish.  It's all in the inventory turnover.

Based on the grading system that I outlined in my previous post, Grade #1 is as high as it gets. The perfect scenario is quite simple. Fish is caught, drained of blood, treated and chilled immediately, with no issue and the fish being in perfect undamaged condition with no internal sicknesses, which is not easy. Everything else just gets a little worse from this pristine condition and is either damaged here and there, temperature abused, decomposing, etc. These are the parts that need to be minimized in order to save the fish from being down-graded from a #1 to lets say a #3.  

Whether you are serving sushi or prefer sashimi as a standalone, the question asked most frequently is, “If I don’t want to drink sake, which wine should I serve with my sashimi?” The answer is, “That depends.”

Like any premium product, fresh tuna is priced based on how it is graded.  This is especially true for tuna headed to the sushi kitchens of the world, where appearance and taste are scrutinized with every bite.  Like the 3 C's in diamond, each fish is graded - by experienced tuna grader with fifteen to thirty years experience - based on five indicators.

While Beluga caviar is adored for whetting the appetite and Cristal champagne is a choice elixir to enliven the spirit, there is still no rival for the one delicacy that is quickly becoming the world’s most beloved food when it comes to nourishment, delicate taste, and happiness of mind. We are talking abou sashimi.

Michelin starred Chef Shimazaki of New York City’s Rosanjin uses this blue fin toro in a gorgeous preparation that lets the fish shine-simply sliced and served on ice- it looks just like a jewel.

Sockeye fillets processed using DreamFreeze, a new, revolutionary proton freezing technology are the freshest and most flavorful of all.