Faroe Islands are well-known for producing the world’s finest salmon. Faroe Islands salmon never receive antibiotics or hormones, feeds are exclusively sourced in the Faroe Islands, and are free from contaminants.
The flesh is firm, moist, and oily. Its flavor is delicate. It is considered the sushi chef’s favorite salmon because it has a higher fat content.

There are several species of tuna around the world, but the bluefin is the king of them all.Bluefin Tuna has the darkest and fattiest flesh of all tuna. It has a distinctive medium-full flavor and firm, “meaty” texture with large flakes.

We use gold grade nori (seaweed). in Japan there are 9 grades. grade their nori by colour, shininess, weight, thickness, spots (holes), and also if the nori contains any other seaweeds. The highest grade is gold grade.

We use imported pure rice vinegar from Japan to create our own vinegar blend for sushi—it delivers the perfect balance of sweet, salty, and sour.