Pick Your Omakase
Otoro for the bold. Uni, scallop, and kinmedai for the refined. Choose your level.
Bluefin Otoro. At Home. If You Can Handle it.
This is the final boss of sashimi - from the pioneer who brought it to America. Michelin-grade omakase at home - for those who know their way around a knife. The same Otoro served at the best New York City restaurants is now yours - if you’re ready.
These chef-curated kits (for 4, 6, or 8) deliver precision cuts are now yours to command. Dinner party or private tasting—either way, this is your moment. Slice. Serve. Impress chefs in the room.
Kingo Yamanashi
In the 1970s, Kingo Yamanashi didn’t just import fish—he brought Bluefin Otoro to America and rewrote the rules of sashimi in the process. His cuts became the benchmark for NYC’s elite sushi counters.
Today, that legacy lives on in every -70°F super-frozen piece—no chemicals, no shortcuts, just pure, chef-grade perfection once reserved for the best. Now it’s your turn.
The Art of Premium Sashimi
The Super-Frozen Advantage
Yama's -70°F storage preserves seafood at its peak, maintaining natural color and texture without the carbon monoxide commonly used in retail settings.
Professional Standards
Quality indicators include vibrant color, translucent flesh, and clean ocean aroma. Premium fish shows distinct fat lines with firm yet yielding texture.
Simple Preparation
Let exceptional quality shine with minimal intervention. For sashimi, use a sharp knife and slice against the grain. Remember: the finest seafood needs little more than quality salt, fresh citrus, or a hint of wasabi.
