What We Export

Fresh and frozen wild-caught fish from Japan's coasts and fishing ports. Includes sea bream (tai), yellowtail (hamachi), mackerel (saba), horse mackerel (aji), flounder (hirame), and seasonal varieties from Kyushu and beyond.

Premium aquaculture-raised fish from Japan's regulated farming regions. Consistent quality, year-round availability, and excellent fat content. Includes Kagoshima amberjack, Ehime sea bream, and more.

Live export is our specialty. Sea urchin (uni), spiny lobster (ise ebi), abalone (awabi), snow crab, mud crab, and live finfish shipped in specialized water systems with oxygen management for arrival alive.

Japanese oysters, clams, scallops, and ark shells. Available fresh, chilled, frozen, or live depending on species. Popular with high-end seafood restaurants and specialty retailers.

Whole squid (ika), swordtip squid, octopus (tako), and cuttlefish. Available fresh, frozen, or processed. Popular across Asian, Mediterranean, and North American markets.

Southern bluefin, Pacific bluefin, bigeye and yellowfin tuna in various formats. Whole fish, loin blocks, saku (sashimi-ready), and frozen toro cuts. Sourced from Toyosu and Fukuoka auctions.