Types of Seafood Cuts
Get to know the precision behind every piece.
Whether you’re a home chef or a sushi connoisseur, understanding these cuts deepens your appreciation of Japanese seafood. Explore the distinct personality of each slice and elevate how you serve, pair, and enjoy the ocean’s finest.
Saku (サク)
Thick, rectangular sashimi blocks, often used for tuna, ideal for slicing at home or in sushi bars. These blocks preserve freshness and structure.
Hira-zukuri (平造り)
Thick, rectangular sashimi blocks, often used for tuna, ideal for slicing at home or in sushi bars. These blocks preserve freshness and structure.
Hira-zukuri (平造り)
Thick, rectangular sashimi blocks, often used for tuna, ideal for slicing at home or in sushi bars. These blocks preserve freshness and structure.
Japanese Wagyu Marbling & Grading
Japanese Wagyu is graded with precision by the Japan Meat Grading Association, upholding the highest standards of quality. This rigorous process guarantees authenticity, consistency, and the exceptional reputation of Japan’s most prized beef.
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