Loch Duart Scottish Salmon Center Portions Skin-On
Premium Frozen Salmon Portions
PHP 999.00
Hamachi Sashimi
Where Buttery Meets Briny
PHP 1,280.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
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Sashimi-grade and expertly cut, this Hamachi Sashimi offers pristine yellowtail richness—delicate, velvety, and beautifully balanced for the true raw experience.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Hamachi Sashimi
Where Buttery Meets Briny
Sashimi-grade and expertly cut, this Hamachi Sashimi offers pristine yellowtail richness—delicate, velvety, and beautifully balanced for the true raw experience.
PHP 1,280.00
1
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes Of The Curator
This is Hamachi in its purest form. Each slice reveals a blush of pale rose, marbled with just enough fat to deliver that sought-after buttery mouthfeel. What makes Hamachi sashimi truly special is the quiet complexity it brings: a tender, almost creamy bite that never overwhelms, complemented by a clean oceanic sweetness and a soft mineral undercurrent. The texture is lush but structured, yielding effortlessly to the knife and the palate alike. It’s the kind of sashimi that invites slow appreciation—served chilled, untouched by heat, so that every nuance can unfold. Dip it in shoyu, kiss it with yuzu kosho, or simply enjoy it unadorned with a brush of wasabi. However you savor it, Hamachi sashimi doesn’t need flourish—it is the flourish.
Pairings And Suggestions
To honor the purity of Hamachi Sashimi, serve with intention and simplicity. Let each element elevate without overpowering—the beauty lies in restraint.
Traditional Presentation: Serve chilled with soy sauce, freshly grated wasabi, and pickled ginger. Pair with finely sliced daikon and shiso leaves for contrast and aromatic lift.
Citrus-Forward Crudo: Drizzle with yuzu or sudachi juice, a touch of olive oil, and scatter microgreens for a bright, modern interpretation.
Minimalist Tasting Plate: Present alongside maguro and salmon sashimi, accented with grated daikon, tobiko, and a touch of ikura for bursts of texture and brine.
Pair with:
Dry sake—especially ginjo or junmai daiginjo varieties
Light white wines like Chablis or Sancerre
Delicate accompaniments such as steamed rice, cold soba, or a lightly dressed seaweed salad
The Ritual Of Raw
In Japanese cuisine, sashimi is not just food—it’s a sacred offering of the sea’s essence. Hamachi, with its velvety richness and clean finish, holds a revered place on the sashimi platter. A favorite in both winter and spring, it symbolizes balance: the soft embrace of fat with the clarity of ocean waters. Preparing sashimi is a ritual of stillness, sharp knives, and quiet respect. Serving it is an invitation—to slow down, to taste deeply, and to connect with a tradition shaped by precision, patience, and nature’s rhythm. With every translucent slice of Hamachi, you taste not just fish, but care.
Storage Instructions
Keep frozen at -18°C or below. Thaw gently in the refrigerator and consume within 24 hours. Do not refreeze once thawed.
This is Hamachi in its purest form. Each slice reveals a blush of pale rose, marbled with just enough fat to deliver that sought-after buttery mouthfeel. What makes Hamachi sashimi truly special is the quiet complexity it brings: a tender, almost creamy bite that never overwhelms, complemented by a clean oceanic sweetness and a soft mineral undercurrent. The texture is lush but structured, yielding effortlessly to the knife and the palate alike. It’s the kind of sashimi that invites slow appreciation—served chilled, untouched by heat, so that every nuance can unfold. Dip it in shoyu, kiss it with yuzu kosho, or simply enjoy it unadorned with a brush of wasabi. However you savor it, Hamachi sashimi doesn’t need flourish—it is the flourish.
To honor the purity of Hamachi Sashimi, serve with intention and simplicity. Let each element elevate without overpowering—the beauty lies in restraint.
Traditional Presentation: Serve chilled with soy sauce, freshly grated wasabi, and pickled ginger. Pair with finely sliced daikon and shiso leaves for contrast and aromatic lift.
Citrus-Forward Crudo: Drizzle with yuzu or sudachi juice, a touch of olive oil, and scatter microgreens for a bright, modern interpretation.
Minimalist Tasting Plate: Present alongside maguro and salmon sashimi, accented with grated daikon, tobiko, and a touch of ikura for bursts of texture and brine.
Pair with:
Dry sake—especially ginjo or junmai daiginjo varieties
Light white wines like Chablis or Sancerre
Delicate accompaniments such as steamed rice, cold soba, or a lightly dressed seaweed salad
In Japanese cuisine, sashimi is not just food—it’s a sacred offering of the sea’s essence. Hamachi, with its velvety richness and clean finish, holds a revered place on the sashimi platter. A favorite in both winter and spring, it symbolizes balance: the soft embrace of fat with the clarity of ocean waters. Preparing sashimi is a ritual of stillness, sharp knives, and quiet respect. Serving it is an invitation—to slow down, to taste deeply, and to connect with a tradition shaped by precision, patience, and nature’s rhythm. With every translucent slice of Hamachi, you taste not just fish, but care.
Keep frozen at -18°C or below. Thaw gently in the refrigerator and consume within 24 hours. Do not refreeze once thawed.
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