Every day our Japanese staff members, residing in local fishing communities, select and purchase almost 200 individual Yellowfin Tuna. The tunas are fished by the pole-and-line method, and each weighs over 40kg.

Trained and equipped with sampling rods, our expert Japanese staff members verify freshness by examining the tail and interior of the fish, including the coloring, looking out for any potential blemishes or burn damage.

We keep extensive records on each tuna we sell.
At the processing facility, every fresh slice and Saku (frozen sushi-grade tuna) is numbered, enabling us to track the product through the manufacturing and distribution processes.

To assure that every tuna for process is clean, the whole fish is properly washed from its inside leading to its outside portions using sanitized brush with running potable water. Time and temperature is closely monitored thus, the clean tuna is quickly slid on to the holding tank with temperature-controlled potable water at 3.3 oC.

In our on-site laboratory, three monitoring machines automatically inspect the cleanliness of our 150 processing stations. We wash our cutting boards and knives every 20 minutes, and stop the line to sanitize the equipment every two hours.

Processed using Japanese knife technology.
High-tech cutting devices produce the highest quality Saku and tuna slices, allowing us to separate the premium sections from less desirable parts and from bone.

From sections of fish containing gristle, including middle cuts, we use knives and spoons to completely remove the material, turning the remaining flesh into Negitoro and Tekka Stick.

We utilize an antifreeze liquid with thermal conductivity 20 times that of air, to speed-freeze the products to -40°C. This procedure maintains cell quality and preserves freshness.