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Saga beef is esteemed as one of the best Wagyu beef brands in Japan. The cattle used for our meats are fattened in adherence to the regulations of the Japan Agriculture Co-operative, and we use only Japanese black cattle registered with their cattle traceability system. According to the Japan Meat Grading Association our Saga beef is rated a 4 or above for meat quality and has a BMS of 7 or above.
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 Beef 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.
Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While Iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.
Belly filet (Secreto Barriguera) is an irregularly shaped strip of belly meat with much of the exterior fat trimmed away. Belly fillet’s intense marbling gives it an extremely luxurious taste.
Like the Iberian secreto (or extra secreto), the Iberian belly secreto does not need much preparation and it is advisable to prepare it in a simple way (grill or barbecue) to better appreciate its taste and texture.
The secret of Iberian belly has a lot of infiltrated fat and has a very characteristic marbled appearance. It is a juicy meat with excellent flavor.
Since the 13th century, Seki city has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the maker of fine cutlery. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled artisans produce blades of unparalleled quality and beauty.
Kai Corporation was founded in 1908 in Seki city, Gifu, Japan and is headquartered in Tokyo, provides over 10,000 products worldwide, ranging from housewares and fine cutlery to beauty care products and medical supplies.
Aburaage is twice fried Tofu pouches that are used in many Japanese dishes like miso soup, hot pot, topping for udon or soba and even sushi. Often made into Inari Age which is simmered in a mixture of dashi, soy sauce and mirin this version is one that is used in making Inari Sushi and as toppings for noodle soups. These are sold in packs of three pieces.
20% ABV
Based in Yamaguchi, Choshu Shuzo is one of Japan’s newest sake producers, brewing only since 2020. Tenbi is one of their first releases, utilizing a state-of-the-art brewing facility operated by Toji, Miki Fujioka and has been the hype among sake lovers since it’s 2020-2021 release. It is extremely hard to find her sake in Japan due to its massive popularity.
The expression combines a gentle sweetness and refreshing acidity, with plenty of citrus fruits. It is delightfully structured with juicy, alluring acidity and pleasant effervescence notes that make drinking exceptionally enjoyable. It has a bright aroma of muscat grapes and orange on the nose. Flavor characteristics change beautifully after a few days of opening.
Hamachi Kama is the Collar of the Japanese Amberjack or Yellowtail. A prized part of the fish because of its fatty and juicy meat but also because there are only two in each animal. Traditionally grilled or broiled this brings out the best qualities of its tender meat. Each pack contains 10 collars.
This specially designed bottle of Hibiki Japanese Harmony – Master’s Select highlights the traditional Japanese symbols of the Sakura flower (cherry blossom), Goshoguruma (royal carriage) and Ryusuimon (streaming water).
During Japan’s Edo period (1603-1868), these elements were regarded as the highest design codes of the shogunate. This bottle honors the artistry of Japanese culture and celebrates the fact that Hibiki is a harmony of Japanese nature and craftsmanship.
Hibiki Harmony Master’s Select is a special release of Hibiki Harmony blended whisky available only in select retail stores world wide.
A light and vibrant single malt busting with fresh flavours. The Macallan Triple Cask Matured 12 Years Old forms part of our Triple Cask Matured range; a series of single malt whiskies crafted in a triple cask combination of European and American sherry seasoned oak casks and American ex-bourbon oak casks. This complex combination of oak casks delivers an extraordinarily smooth and delicate character, full of citrus fruits, vanilla and fresh oak.
Supports Liver Health, Supports Detoxification, Improves Metabolism, acts as an Anti Hangover drink and helps reduce Fatigue.
For best results take Hepalyse Drink II before drinking alcohol or before going to bed.
Twice fried tofu pouches that are seasoned in a sweat and savory sauce. Exactly what you’ll need for making quick and easy Inari Fried Tofu wraps, Inari sushi, and Kitsune udon.
Two species of agave are used to produce Derrumbes Michoacan: agave Cupreata brings mature fruit aromas, while agave Cenizo brings more herbal notes. Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood which adds to the herbal character.
True to the tradition of mezcal production in this area, Derrumbes Michoacan is distilled using the Phillipino method, which predates copper-pot distillation. This technique requires the body of the still to be made from wood, with the alcohol vapours condensed by a copper pot full of water that sits at the top of the trunk. This process adds to the unique character of Derrumbes Michoacan, which after distillation is 46% ABV and is rested in large glass bottles before the final bottling.
Blast Frozen Large Whole Vannamei Shrimp for Export with an average weight of 30-35grams per piece or about 30-40 pieces per kilo. They are roughly the size of small prawns. Sold in 1kg packs and since its blast frozen you know it stays fresh longer. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Known as the Foie Gras of the Sea, Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake.Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. Perfect as an appetizer and accompaniment to beer, sake or sochu.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World’s 50 Best Foods compiled by CNN.
The Nikka Tailored, a premium blend of the historical Japanese whisky maker, is a worthy ambassador of the Japanese knowhow and culture as well as Nikka’s expertise.
Blended with precision and delicacy, this whisky is a blend primarily of malted barley from Miyagikyo in Honshū and Yoichi in Hokkaidō, along with Coffey Still grain.
The result is a perfect symbol of balance, roundness and softness, so many adjectives that characterize Nikka.
From the white sands of Boracay to the street food of Bangkok, the bustling streets of Saigon and the majestic temples of Angkor Wat, Tarsier Gin takes you on a journey of adventure and discovery.
Inspired by the cuisine of Southeast Asia, Tarsier is a citrus forward gin with aromatic & savoury mid-notes and a long peppery finish. Tarsier gin is smooth and moreish, equally enjoyable on the rocks or served in a G&T with lime or grapefruit and ginger.
Juniper, Coriander Seed, Cassia, Angelica, Orris Root, Liquorice Root and Bitter Almond provide a solid foundation for our five signature Southeast Asian botanicals:
Calamansi, Thai Sweet Basil, Galangal and Kampot Pepper deliver a flavour unlike any other. An authentic taste of Southeast Asia.
The excellence of Nikka’s Coffey distillates has been widely recognized through our Coffey Grain and Coffey Malt whiskies.
In 2017, a new gin and vodka joined Nikka’s Coffey range to further show the uniqueness and beauty of this traditional type of column still – the Coffey Still. These expressions are the integration of Nikka’s Coffey Stills, expertise in distilling gin and vodka since the 1960s and blending skills inherited from the founder.
Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels.
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