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Reserve Tasting Seat
Ruby red chutoro tuna marbling, close-up macro shot under cool light
Translucent shima-aji fish skin catching light, iridescent scales
Single lobe of Santa Barbara uni resting in wooden tray, golden orange
Yanagiba blade mid-slice through fresh tuna, moisture beading on steel
Fresh sushi-grade bluefin tuna loin, deep crimson flesh with fat marbling
Hamachi yellowtail fillet cross-section showing clean white flesh
Ice-packed whole fish in waxed paper parcel, cold mist rising
Chef hands arranging fresh sashimi slices on hinoki wood board
Tsukiji fish market auction floor at dawn, rows of whole bluefin tuna
Tsukiji-Sourced · Cold-Chain Delivery

Omakase

Hon-maguro, hamachi & uni — at your back door before prep begins

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01 / Craft

The fish arrives as it left the water — cold, taut, and already on its way to the plate.

Our buyers hold standing bids at Toyosu and maintain direct relationships with the day-boat captains who work the Pacific bluefin grounds off Oma. Every lot is assessed by hand — density, temperature, lipid content — before it earns a number.

From auction floor to your walk-in: forty-eight hours. No exceptions.

Professional chef breaking down a whole bluefin tuna on stainless steel counter, clean kitchen setting
Lot #2602 · Hon-Maguro · Oma, Aomori

"The otoro alone justified the entire season's sourcing contract."

Kenji Watanabe · Executive Chef, Sora Omakase, New York

Extreme close-up of chutoro tuna marbling, ruby red with white fat striations

Chūtoro

Pacific Bluefin · Lot #2602

Hamachi yellowtail skin texture macro, translucent scales catching fluorescent light

Hamachi

Farmed · Kagoshima · Lot #2598

Santa Barbara uni sea urchin roe in wooden tray, bright orange lobes

Uni

Santa Barbara · Lot #2604

Otoro fatty tuna belly texture, extreme marbling visible in macro photography

Ōtoro

Pacific Bluefin · Lot #2601

02 / Provenance

Forty-eight hours from auction floor to walk-in.

Every parcel carries a lot number traceable to a specific boat, a specific tide, and a specific buyer's hand. No intermediaries. No cold-storage holding periods.

Oma, Aomori

Day-boat catch, pre-dawn

03:00

Toyosu Market

Auction floor, lot assessment

05:30

Omakase Buyer

Hand-selection, temperature check

06:15

Cold-Pack Station

Waxed paper, slurry ice, lot tag

08:00

Air Freight

Direct cold-chain, 34°F hold

10:45

Your Back Door

Before morning prep

05:00+1

48hrs

Auction to delivery

34°F

Cold-chain maintained

100%

Lot-traceable parcels

6

Cities served weekly

03 / Allocations

Weekly lots. Seasonal windows. No stockpiling.

We release allocations on Monday. By Friday they are gone. Each lot is numbered like a vintage — because that is what it is. Tuesday's fish is not Wednesday's fish.

Chutoro tuna marbling close-up, ruby red with visible fat striations
Active
Lot #2601–2608 · Grade A+

Hon-Maguro

Oma, Aomori · Oct — Feb

3 of 12 weekly slots remaining

Oma winter bluefin at peak lipid content. Remaining weekly slots fill by Wednesday.

Hamachi yellowtail fillet cross section, clean white flesh with golden skin
Active
Lot #2595–2610 · Grade A

Hamachi

Kagoshima, Japan · Year-round

7 of 20 weekly slots remaining

Pen-raised in Kagoshima straits. Consistent fat content, clean flavor profile.

Santa Barbara uni sea urchin lobes in wooden tray, bright orange color
Limited
Lot #2603–2605 · Grade A+

Uni

Santa Barbara, CA · Mar — Sep

2 of 8 weekly slots remaining

SB red urchin, harvested same morning. Two trays remain for this week's allocation.

"The chūtoro arrived at 4:47 AM. By 11:30 PM it was the best piece I'd served all year."

Professional chef Marcus Chen in white chef coat, confident expression

Marcus Chen

Chef-Owner, Hana Omakase · San Francisco

"We rebuilt our entire raw bar program around Omakase's allocations. The lot traceability alone is worth it for our guests."

F&B Director Elena Vasquez in business attire, professional headshot

Elena Vasquez

F&B Director, The Ritz-Carlton · New York

Omakase chef arranging sashimi on dark stone counter, intimate restaurant setting
Live-Cutting Showcase · 2026

Reserve Your Tasting Seat

Evaluate product firsthand. Our buyers will break down a whole Oma bluefin — hon-maguro, chūtoro, ōtoro — while walking through the sourcing chain behind each piece. Twelve seats per event.

Whole bluefin breakdown demonstration

Blind tasting: our lot vs. current purveyor

Allocation access for attending chefs

Tasting Seat Application

Twelve seats per event. Confirmation within 24 hours. No charge to attend.

Allocation Access Request

For qualified buyers ready to order without attending a showcase. Response within 48 hours.

Ready to order without attending?

Request allocation access directly. We qualify based on volume, kitchen type, and alignment with our sourcing standards. Not every kitchen is the right fit — and that's intentional.

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