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Since the 13th century, Seki city has been the heart of the Japanese cutlery industry. It has also been home to Kai Corporation, the maker of fine cutlery, for more than 100 years. 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 and is headquartered in Tokyo, providing over 10,000 products from housewares and fine cutlery to beauty care products and medical supplies worldwide.
The Iwatani Butane Torch has become the standard for kitchens everywhere. Easy to use it features adjustable flame size and shape to concentrate the flame as much or as little as you need, one touch piezo ignition, and stabilizing plate for your safety. It is perfect for roasting and charring vegetables, glazing ham, browning and crisping toppings, melting cheese and of course producing the sugary crust on crème Brulee, meringues and pastries. This professional model torch has a maximum flame temperature of approximately 2700 °F/1500 °C, with and Anti-flare feature and easy to use Push’n Twist gas cylinder attachment. Made in Japan.
Before the ever-popular Nikka Coffey Gin, came the Wilkinson gin. Featuring an assortment of Japanese botanicals, as well as ones used traditionally in gin, this expression will give you a wonderful taste of Japan and its first large steps into gin-making.
Salmon Trout is not exactly Salmon and it comes from Trout family. However, It is very similar to Salmon. It is also called “Fjord Trout”. Norwegian Fjord Trout is raised in the pure and cold Norwegian Fjord where seawater and fresh water from the glaciers meet, and therefore gains a rich taste and a pure aftertaste. Boneless and skinless they are perfect for Sashimi or Sushi but equally great grilled or baked.
40% ABV
Smooth and perfectly balanced. Scotland’s favorite blend of the finest malts and exceptional grain whiskies. First produced in 1860 (when it was just ‘The Grouse’), The Famous Grouse has been the No. 1 whisky in Scotland since 1980.
Superior taste. Our malt blend is rested longer for smoothness and filtered at a higher temperature for richness
Unrivalled quality. Every cask is nosed prior to blending to ensure the highest quality and consistency batch to batch
Unquestionable expertise. An uncompromising dedication to the mastery of the blend, and a unique investment in wood quality
This blended whisky is one of Nikka’s most popular selling expressions since it initially launched in 1962. Nikka Super Rare Old contains a high proportion of malt whisky distilled at Yoichi and Miyagikyo distilleries.
Ungraded US Ribeye that’s worth a try. Well marbled and specifically cut for Shabu Shabu and Sukiyaki at 3mm thick. Tender and flavorful. You may enjoy it as a Yakiniku cut too. Each pack weighs an average of 300gms.
The Iwatani portable mini butane stove model ZM-1M features a compact yet powerful design thats almost 30% smaller than regular portable grills with a powerful 2.1 KW capacity. Aluminum body design for easier cleaning with a solid brass burner, a convenient ignition switch, heavy duty pan support, and an automatic safety shut off device. Includes a sturdy plastic case for easy carrying and storage. Perfect for table top and out door cooking. Expanded its capabilities with the various Iwatani grill attachments available on our site. Product Dimensions are 20.4 x 24.6 x 8.9 cm.
41% ABV
…but in the late 1990s, in a pub in a small post-industrial Welsh valley town, a group of friends drank and chatted about establishing the first whisky distillery in Wales in over a century. They dreamt of creating a whisky as pure and precious as Welsh gold, represented today by Penderyn’s ‘gold seam’.
The friends had a location in the historic village of Penderyn on the southern tip of the Brecon Beacons, chosen because of the site’s own supply of fresh natural spring water. They also had a unique copper single-pot still designed by Dr David Faraday, a relative of the great 19th-century scientist Michael Faraday. Penderyn Whisky was launched on St David’s Day 2004 in the presence of HRH Prince Charles.
The still produces spirit at an industry high of 92%, which means Penderyn whiskies are fresh, fruity and flavoursome. This spirit is recognised worldwide as one of the finest single malt whiskies. The majority of our spirit goes into ex-Bourbon casks with the remainder used to craft award-winning gins, vodka, cream liqueur and rum.
With investment, inspiration, hard work, attention to detail, the finest barley, expert distillers (our distilling team are all women), and the best American oak bourbon casks, Penderyn Whisky has quickly gained a worldwide reputation winning over 50 Gold Medals en route, and our whiskies are now available in over 40 countries.
Derrumbes San Luis Potosí is an incredible example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí.
Made from the region’s wild agave Salmiana, it gives the mezcal a unique, vibrant flavour. Despite its abundance, this agave has a very low yield, needing up to four times as much to create an equal amount of spirit when compared to the blue agave used in the tequila region. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavour profile.
Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled at 43.5% ABV.
Wild caught whole Jumbo Cuttlefish for export, blast frozen and packed individually. Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
Kagoshima prefecture is the largest producer of Wagyu beef in Japan. Their beef became the overall winner of the Zenkoku Wagyu Noryku Kyoshin-kai also known as “The Wagyu Olympics” in September 2017.
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 provided in the pack to line the pan, griddle or grill you will be using. In the case of steak cuts that do not include a portion of fat in the package you may cut off a small piece of fat from the steak to use to line your cooking vessel should it be necessary.
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.
The A5+ has the highest marbling score of the A5 grade a Perfect 10.
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.
Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above. Miyazakigyu has won the “Wagyu Olympics” in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards. They have also won the Prime Minister’s Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards. Our Miyazakigyu Ribeye Steaks are cut 1/2 to 3/4 inch thick each.
Whiskey making and entrepreneurship has been in the Teeling genes as far back as 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane in the industrial heart of Dublin City.
Since 2012, Jack and Stephen Teeling, the latest generation of Teeling Whiskey makers, have been putting their own mark on Irish Whiskey and came full circle in 2015 when they proudly opened the new Teeling Whiskey Distillery just down the road from where the original family distillery once stood. The Teeling Whiskey Distillery today is the first new distillery in Dublin for over 125 years.
Teeling Single Malt is the third Irish whiskey of the Premium range of Teeling expressions. It is a blend of various ages of whiskeys from a single distillery, made from 100% malted barley. In this expression, whiskeys distilled as far back as 1991 can be found.
The richness and perfect balance of this expression come from whiskeys matured in five different types of oak barrels: Sherry, Porto, Madeira, white Burgundy and Cabernet Sauvignon. This amazing combination accounts for the delicate aromas and softness of this Irish Whiskey.
Teeling Single Malt has been bottled with no chill filtration, at 46%, which helps to retain all the flavours of the whisky.
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