Sashimi-grade Fish

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Sashimi grade is a protocol, not a slogan: cut within the hour of landing, then either blast-frozen to −60 °C or held on ice with the chain never once broken.

Bluefin tuna, otoro

The fattiest cut of the belly

2 450 000 IDR per kg ≈ $138

Bluefin tuna, chutoro

Medium fat, the balanced cut

1 480 000 IDR per kg ≈ $83

Yellowfin tuna loin

Local catch, longline

385 000 IDR per kg ≈ $22

Norwegian salmon fillet

Chilled, skinned, pin-boned

620 000 IDR per kg ≈ $35

Hamachi loin

Japanese yellowtail, skin off

890 000 IDR per kg ≈ $50

Coral trout, live

Plectropomus leopardus, 800 g – 1.5 kg

720 000 IDR per kg ≈ $41