The Fresh

The fresh ingredients we use are by seasonal, sustainable, and local available in the market. Some Japanese fish are treated with kombu-curing, aging, etc. Most of local and some worldwide fish varieties have to be treated in freezing temperature for a certain period to make sure the safety.

Here is the list of our suppliers and relationship to practice sustainability.

Main Suppliers:

Wulfs Fish, Mullaney's Fish Market, American Unagi, Martinez Seafood

Wulfs Sustainable Program


Featured Sustainable Fish

Loch Duart Salmon

New Local Relationship

Eating with the Ecosystem

Recent Activity

Watch "B.C. spot prawns: A sustainable delight all Canadians should taste | We Are The Best" on YouTube

The Fresh of the Week of 9/29 - 10/1


Bluefin Tuna* (Maryland) Atalantic Bluefin has been sustainable since 2019

Bluefin Tuna* (Gloucester, MA) Atalantic Bluefin has been sustainable since 2019

Black Sea Bass* (Dennis, MA)

Jonah Crab (MA)

Uni* (Maine)

American Unagi (Maine)

Green Crab (East Coast)



Bigeye Tuna* (Brazil)

Loch Duart Organic Salmon* (Scotland)

Villa Seafood Organic Salmon* (Norway)

Hiramasa / King Fish* (New Zealand)

Dorado / Sea Bream* (Spain)

Botan Ebi / Spotted Prawn* (BC, Canada)


Shiokko / Baby Kampachi* (Toyosu)

Suma-Gatsuo / Eastern Little Tuna* (Miyazaki)

Shima Aji / Striped Jack* (Fukuoka)

Masuno-Suke / King Ocean Trout* (Hokkaido)

Kinmedai / Premium Alfonsino* (Chiba)

Umeiro / Yellowtail Blue Snapper* (Fukuoka)

Aodai / Blue Snapper* (Toyosu)

Ainame / Fat Greenling* (Toyosu)

Azukihata / Slender Grouper* (Fukuoka)

Mikan Saba / Orange Mackerel* (Ehime)

Tsuri Aji / Line Caught Premium Horse Mackerel* (Fukuoka)

Iwashi / Saradine* (Toyosu)

Aori Ika / Bigfin Reef Squid* (Toyosu)

Hotate / Scallop* (Hokkaido)

Ishigaki (Ishikage) -gai / Bering Sea Cockle (Iwate)



Yuzu Tobiko* All Natural (USA)


Marinated Ikura* (BC, Canada)

White Sturgeon Royal Caviar* (USA)

Bottarga* (Spain)

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Please do not hesitate to ask questions to Instagram @shyun_washoku or email to