Enjoy Nature’s Bounty Directly From Its Source

Take your senses to new heights with taste that travels 6500 miles from the Sea of Japan! All our whole fish are harvested in the current season off the coast of Japan and transported to Toronto at their freshest.

Join the ritual of turning a whole fish to a whole experience!


Scroll down to see fish
selections and choose
your own fish here.

(Book your seat in the link above. You will have the option to specify the name of your chosen fish after payment is confirmed)


Leave it up to our chef

Witness as your fish transforms
into delicious dishes at
the hands of a master chef

Enjoy nature’s delicious offering

Kinmedai, the ballerina of the sea, is a must-have for various rituals and celebrations. It has large bright eyes that adapt to the darkness in the 500-meter deep sea. Its beautiful body turns into a gorgeous red when exposed to oxygen on the ground.

The Kinmedai’s flesh is delicate, tender, and lightly pink. A juicy layer of fat adds to the umami flavour that makes for top-grade sashimi.

4 and up

Among over a hundred types of sea breams in the Sea of Japan, only the Red Sea Bream has earned its place as “the King of Japanese Fish.” For the locals, the Red Sea Bream is also best known as the “Auspicious Red” due to the bright red colour of their bodies that are believed to bring joy and delight.

The fish is best served as sashimi. Our master chefs have worked the skills to bring out the fullest flavours, the elegant sweetness, and the springy texture that reflect the blessings of the season.

4 and up

A harbinger of summertime, the Shima-aji signifies the coming of June when its body is plump with white eggs. It is often caught off the Japanese coast in warm water with fine examples from Izu Islands to Okinawa.

The Shima-aji is best known for a perfect balance in flavour and texture. Its firm fatty flesh gives a melt-in-your-mouth smooth sensation. The soothing sweetness stands out the most when served in thick pieces. The flavour profile is even better when paired with soy ginger sauce.

4 and up

Like a ship in full sail, the Tengudai roams the rocky drop-offs at 120 meters deep. Its dorsal fin, long and steep, cuts through the current on a striped body of beautiful colours. They school together and spawn in pairs, feasting on brittlestars only at night.

Sweet, moist, soft with a lovely texture, the flesh of a Tengudai opens the door to the ultimate culinary delicacy. Pamper your senses with this crisp and clean experience.

2 - 4

The Managatsuo, with its greenish silver body, darts like a floating mirror in the waters off coastal bays. They swim under jellyfishes, where they find shelter and feast on small invertebrates entangled in the tentacles. Subject to fatal stings by these tentacles, the Managatsuo swims a thin line between life and doom.

The flavours of Managatsuo reach their fullest in spring and summer. Explore the varied texture of its flesh in servings of sashimi, or as salt-baked and boiled dishes.

6 - 8

Sayori, beautifully long and slender with an elongated lower jaw, gives a metallic shine off its almost transparent body. It peaks in quality in early spring and gets extremely picky on the conditions to keep itself fresh.

Best served as visually striking pieces of nigiri, the Sayori releases the most intoxicating aroma with a clean and soothing taste.


Kurodai, the magician of the sea, is a fascinating fish full of surprises. Recognized by their oval shape, the males change from silvery into a darker colour with vertical white bars, while females grow a horizontal white bar on their body during the breeding season.

Chewy and delicious, the flesh of Kurodai contains big flavours in one small package. The wonderful clean taste and the satisfying meaty texture spell out the most memorable experience of the season.

2 - 4

The brilliant red colour and a long sweeping tail complete the splendid attire of this deep-sea creature. Down at 200-450 meters, the rare beauty of Onaga ripens from fall to spring. Its limited availability calls for a lofty price of over 2000 Yen per kilo.

Onaga’s delicate sweet flesh makes possible a whole range of top-grade dishes. When served raw, it captivates the most adventurous eater with a beautiful pinkish appearance, a creamy texture, and a mild sensation.

2 - 4

The Mejina pride in their impressive endurance for temperature changes. Thriving in conditions from 8℃ to 33℃, they are able to move cross a wide latitude. Even the cold streams of winter don’t kill their passion for journey which lures the anglers to take their boats off rocky shores in a wild chase.

Mejina’s flavours peak after it takes on a lot of fat in the winter. The rich sweetness and pleasantly firm texture spell out a rare culinary excellence enjoyed only by a few due to the difficulty of harvesting the spawns from bottom of the ocean.


Hobo is a beautiful rare creature with large pectoral fins that open and close like bird’s wings in flight. They are “drummers on the ocean beds,” able to make a distinctive sound by beating muscles against their swim bladder. A mature fish can grow to a length of 40 centimetres at 25-615 metres deep.

When served fresh, Hobo can surprise the eater with a smooth mild taste and firm crisp texture. A distinct blend of white and pink flesh is subtly flavoured to reflect the nuance of the changing season.

2 - 4

A summer delight for both the eaters and anglers, the Suzuki lives in a unique environment where two worlds meet and mingle. The mixture of salt and freshwater in the estuaries and inland seas makes an ideal spot for breeding. They are fierce hunters of small fish and shrimps, taming the waves throughout Japanese waters.

Suzuki’s flavour ripens to its best in midsummer. The belly cuts make a very soft mouthfeel, while the meat from other parts tastes firmer with a wonderful sweetness.


As a rarely caught high-class delicacy, Kue earns its name of “the phantom fish” among local Japanese anglers. They make home near the rocky reefs at 20-200 meters deep north of Nagasaki prefecture. The harvest season starts from fall to winter, when Kue rivals the pufferfish in tastiness.

The Kue is best served as thinly sliced pieces of fresh raw meat. Its white meat gives a clean shine with a light sweet flavour.

2 - 4

A stout body, a large mouth, and crushing tooth plates allow Hata to charge forth like the Goliath in the ocean. Their mouths and gills form powerful vacuum that pulls the prey from a distance. They make home under the big rocks in the temperate waters, jetting out sand through the gills.

From sashimi and nigiri to grilled, there are endless ways to enjoy a Hata. The cooked white meat forms a firm and flaky texture. When served raw, its mild flavour with a light sweet taste never fails to give your heart a gentle lift.

2 - 4

The long and slender body of Tachiuo resembles the sword worn on the belt of a samurai. They are available year-round and found throughout Japan’s waters. The fish ripen with overflowing flavours in the summertime, when they gather off the coast of Japan to breed.

The flesh of Tachiuo offers a pleasant texture and mild taste. The fine silvery scales on their skin give a silky smooth shine when illuminated. Tachiuo of this grade is best served as nigiri for guests to appreciate the full splendour.

6 - 8

The Hirame chases a nightlife with eyes turned constantly up. During the day, they hide almost completely in the sandy mud, adapting their body colour to the sea floor to camouflage against predators. When the night falls, they hunt. The taste of naturally sourced Hirame gets better in cold weather.

Their snow-white flesh is often appreciated for its beautiful translucency, a mild taste, a firm and elastic texture. From grilled, pan-fired, boiled, to raw, the Hirame leaves endless possibilities for talented chefs and imaginative eaters.

4 - 6

The Kanpachi wins the hearts of Japan with its diversity of flavours. The texture of its flesh evolves with the seasons, so that a talented chef is able to extract a whole range of tastes from a single fish. A must-have for Japanese weddings and ceremonies, the Kanpachi sits like a culinary treasure chest full of surprises for the senses.

Its mild sweet flavour, firm texture, and pink translucent flesh always excel in sashimi presentations. When cooked, a clean rich taste shines through to make your heart smile.

10 and up

The Hiramasa, a royal giant of the sea, can grow beyond 8 feet in length and 200 pounds in weight. It is a fast and strong swimmer that challenges the anglers to a wild chase. The rarity of its culinary excellence is celebrated in reverence at high-end restaurants in Japan.

The flesh of Hiramasa produces sophisticated flavours with a lovely sweetness and a pinkish hue. It has a flaky and firm but moist texture when cooked.

10 and up