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Coming in a stunning matte blue bottle, with musically inspired art and the title Session adorned across the label, this world blended whisky was created from spirit produced at the Yoichi and Miyagikyo distilleries, masterfully blended together with whisky from Scotland’s hugely famous Ben Nevis distillery.
Nikka Whisky bought Scotland’s Ben Nevis Distillery in 1989, though they had been importing whisky from its parent company, James Burrough, for some time prior to that. These days it’s a pretty open secret that Ben Nevis is a component of many Nikka whiskies. Nikka Session is the company’s first new brand of whisky in six years.
From the tropical rainforests of Indonesia to the orchards of the Mekong Delta, the floating markets of Thailand and the fruit carts of Malaysia; Tarsier takes you on a journey of adventure and discovery.
Inspired by our travels around Southeast Asia, Tarsier Oriental Pink Gin is a light and refreshing fruity gin, bursting with the floral notes of red dragon fruit, the sweetness of lychee and the tartness of raspberry. Enjoy with tonic and garnish with fresh raspberries and mint.
We distill dried Raspberries and Red Dragon Fruit alongside Galangal, Calamansi, and seven traditional botanicals. The distillate is then infused with raspberry and lychee for a fresh, punchy flavour.
Blast frozen Large Hokkadio scallop adductor muscles that are 10 to 20 pcs per pound. Succulent, tasty and tender to the bite. Easy to prepare just season with a little salt and pepper and enjoy them pan seared with butter.
Cooked unseasoned crawfish perfect for that seafood boil. Sweet and succulent little crustaceans you can just mix into your favorite sauces.
43% ABV
Japan has a global reputation for magnificently tender and high-quality domestic wagyu beef. There are many delicious varieties of wagyu, but Gifu prefecture’s local Hida beef is known as one of the very best. The main differences of Hida beef from other wagyu can be found in its muscle and marbling. While all branded A5 varieties feature intense marbling, Hida beef is considered by many to be the ideal wagyu.
Hida cattle are raised on the clean air and pristine water of Gifu prefecture located under the shadow of Japan’s Northern Alps. Although the prefecture originally had several varieties of local cattle referred to as “Gifu beef,” the Hida beef brand wasn’t established until the 1980s when a cattle farmer brought a breeding bull named Yasufuku to Gifu from Hyogo prefecture, the birthplace of Kobe beef. Yasufuku is widely considered to be the patriarch of modern-day Hida beef cattle.
While the Kobe beef brand is internationally recognized, Hida beef has become equally esteemed in Japan since winning the Wagyu Olympics in 2002. Many say that it’s the pure spring water of Gifu prefecture that contributes to the wonderful flavor of Hida beef. In addition, Gifu farmers are highly skilled at raising superior cattle that yield the very best quality cuts.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu please use its own fat to line the pan, griddle or grill you will be using, you may cut off a small piece of fat from the steak to use should it be necessary.
Kaki Furai or Fried Japanese Oysters which are breaded and coated with panko before being fried until golden brown. One of Japan’s most popular oyster dishes can now be cooked and enjoyed at home. These frozen breaded oysters are restaurant quality minus all the hard work, you don’t even have to thaw them. Simply removed the amount you need from the pack, fry in hot oil until golden brown and serve with Tartare or Tonkatsu Sauce and a side of shredded cabbage with salad dressing. Now you can enjoy a restaurant worthy meal at a fraction of the price.
Hamachi is Japanese Amberjack or Yellowtail which is also called Buri once it reaches the adult stage and weighs an average of five to six kilograms. A prized fish because of its fatty and flavorful meat making it a wonderfully delicious fish for sashimi or sushi. This product is a sashimi grade fillet with the bone and skin on that weighs an average of three kilograms each. A product of Japan’s best farms processed, last Frozen and vacuum sealed to retain its quality. Weighs and average of 3kgs per fillet.
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