Sushi-grade tuna — fresh, never frozen, with virtually no fishy flavor whether eaten raw or seared.

Tuna is one of the few fish that’s genuinely better eaten raw — cooking reduces the depth of flavor you get from a high-quality piece. Our sushi-grade tuna is handled with the same care as the best sushi counters: minimal time between water and your plate. When fresh and properly handled, the difference between this and grocery store tuna is immediate.

Clean, lean, and deeply savory with a firm, dense bite and a rich, meaty finish. This is what tuna is supposed to taste like.

For sashimi: slice against the grain, ¼-inch thick. For tataki: sear a whole block on all four sides for 30–45 seconds per side in a screaming-hot pan, then slice thin and serve with ponzu and fresh ginger. For tartare: dice fine and dress with soy, sesame oil, and a drop of sriracha.

Pairs Well With: Ponzu · Soy & Sesame · Avocado · Yuzu · Wasabi · Pickled Ginger