Techniques and cuts
Pillars of the process
Care at every step, from catch to cut.
Ikejime and bleeding quality
The work starts the moment the fish leaves the water.
Every technique we use has a purpose: to respect the fish, protect its quality and bring out its best flavor. We keep the cold chain unbroken from the catch to your table, and we cut each piece the way the dish calls for: fillets, portions or whole-fish butchery.
01
Ikejime
A fast, ethical Japanese technique: a single precise motion that spares the fish from stress. No lactic acid builds up, so the flesh stays firm and the flavor stays intact.
02
Bleeding
We drain the blood right after the kill. It takes with it the impurities that dull flavor and color, and each species keeps its character: cleaner, brighter flesh that lasts longer.
03
Sukibiki
We remove the scales with the knife, in thin sheets, without harming the skin or the flesh. This prevents the moisture that causes odors and the damage that changes texture. It is the step before aging.
04
Dry-aging
It is only possible if the fish was properly killed, properly bled and never left the cold chain. As it ages, the fish’s own enzymes work on the proteins: the texture becomes more tender and the flavor of each fish, deeper.
Our aging room
Aged in house.
