Lineup

Wild Salmon

The wild salmon Showa Shokuhin handles. Tokishirazu, sockeye, Nanbu-hanamagari shio-biki, extra-dry sockeye. The lineup changes with the season and the catch.

Wild Salmon

Wild Tokishirazu SalmonWild Tokishirazu Salmon

Signature—

Young wild salmon, caught before their first spawning run. The fat is rich, the flesh tender and refined. Works grilled, as saikyozuke, or sliced for sashimi.
Wild Sockeye (Benizake)Wild Sockeye (Benizake)

Signature—

Bright crimson flesh, firm to the touch. Grilled until fragrant, then tucked into the center of plain rice or an onigiri.
Nanbu Hanamagari Shiobiki SalmonNanbu Hanamagari Shiobiki Salmon

Signature—

Slow-cured salt-pickled fish, rested until the flavor deepens. Each bite releases the quiet aroma of age. A companion for drinks, the centerpiece of ochazuke.
Extra-Salty SockeyeExtra-Salty Sockeye

In-store—

One slice, salted the old way—with a firm hand. A small piece is enough. Clean, direct flavor that pushes rice down your throat.

Prices vary by season and market—please ask in-store. Filleting and gift wrapping are free. Cash only.