Three-tiered Osechi box filled with Japanese New Year delicacies.

A traditional Japanese Osechi Ryori feast in red lacquer boxes, featuring various savory and sweet dishes.

Overhead shot of a vibrant Osechi box filled with traditional Japanese New Year foods.

A beautifully arranged osechi ryori, a traditional Japanese New Year feast, in red lacquer boxes.

A traditional Japanese osechi box filled with gourmet delicacies.

Singapore's favorite online seafood supermarket

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Before Toyosu market. No middlemen. We're seafood geeks, fishermen & chefs sharing our pro seafood stash at wholesale prices.

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Featured Collections

Curated selections of our finest offerings

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Toyo Reizo

Japan's premier tuna specialists since 1948

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Premium Tuna

From Otoro to Akami - the finest cuts of premium Japanese tuna

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Sashimi Grade

Premium raw-ready seafood for sashimi and sushi

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From Japan

Direct from Japanese waters and producers

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King Crab

Wild-caught king crab from pristine waters

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Tsukiji Kanisho

Legendary crab house from Tsukiji Market

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Prawns & Shrimp

Divine prawns and sweet shrimp from around the world

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Hokkaido Scallops

Prized Hokkaido scallops - sashimi grade perfection

Culinary Artistry

Crafted with Precision

Every selection is prepared with meticulous attention to detail, honoring traditional techniques while delivering exceptional quality.

A beautiful stacked Osechi box, a traditional Japanese New Year food.

A meticulously arranged Osechi Ryori box for Japanese New Year, featuring various delicacies.

A large, vibrant block of sashimi-grade tuna, featuring rich red akami and beautifully marbled pink chutoro sections, presented against a stark black background.

Overhead view of a vibrant osechi box with various Japanese delicacies.

A vibrant close-up of several fresh whole scallops in their shells, with one prominently open to reveal its plump, pristine meat and golden-orange skirt, resting on a rich wooden surface adorned with green pine-like garnish.

A steaming Japanese hotpot (nabe) filled with vibrant red king crab legs, assorted brown mushrooms, sliced leeks, and fresh green mizuna. The traditional ceramic pot sits on a dark wooden surface, with gentle steam rising, hinting at its warmth.

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