Our seafood starts with our fishermen. We source all of our fish from fishermen that have owner, operator businesses. Think small businesses, local to the areas they fish in. We don’t buy from corporate retailers, but rather work with the commercial fishermen who prioritize quality in their catches every step of the way. 

We believe in catching one fish at a time. Each fish gets proper care and attention in the ways it bled, gilled and gutted using a technique called “Ike jime.” The Michelin Guide describes this process as “a Japanese fish preparation method that paralyzes fish and drains them of blood. When done correctly, it not just preserves the fish’s flavor and texture but also allows the flesh to develop an umami dimension when aged.” 

Once a fish has been properly bled, the temperature is neutralized before putting it once ice. Unlike more corporate businesses, the temperatures of each fish is monitored closely and consistently. When the fish has had enough time for the temperature to neutralize and the meat to rest, the fish is carefully laid on ice. 

While on ice, the fish rests in an ice brine that not only keeps the meat cold for a very long time, but it also helps to keep the bacteria out.