Tuna & Seafood Store SUZUKI SUISAN
We are managed directly by a Misaki tuna wholesaler. We offer wild tuna and other fresh seafood from Miura.
We can offer high quality and reasonable prices because we buy the entire tuna catch from a single fishing vessel.
We offer not only akami (red tuna) and toro ( fatty tuna), but also rare parts of tuna you seldom see at the super market such as tail (which is very good fried in soy sauce and butter), the uniquely textured top of the head and cheek, and parts around eyes full of collagen.
While in our store, ask the staff for cooking techniques and give the different parts of tuna a try. You will definitely be able to discover the appeal of tuna outside of sashimi.
Our sales point is our lively staff and our energetic and handsome owner
|Shop Name||Tuna & Seafood Store SUZUKI SUISAN|
|Address||238-0005 view map
6 Shinkoucho, Yokosuka
|Opening Hours||10:00 - 19:00 (Mar. - Oct.)
10:00 - 18:00 (Nov. - Feb.)
We sell clean-flavored red tuna and high-quality medium-fatty tuna (chu-toro) as whole loins or fillets. Ask for details at our shop.
Our wild tuna has distinguished freshness, color and fat distribution because it is selected by a connoisseur of tuna wholesale. The vivid color ranges from crimson to pink.
Our wild caught tuna has superb freshness, color and fat distribution that can only be achieved because we buy directly from a wholesale tuna expert.
In addition to red tuna and fatty tuna, we sell more unusual cuts such as kama (the meat around the gills), tail, and meat from the top of the head and cheeks.
Our sales point is fresh seafood from the Miura Peninsula and Misaki tuna.
We offer Misaki tuna with excellent freshness, color and fat distribution. We also have fresh seafood, fish eggs and dried fish caught from Yokosuka and the Miura Peninsula.
Our tuna is safe because we are directly managed by a Misaki tuna wholesaler. We sell high-quality tuna at reasonable prices because we purchase one fishing vessel’s entire catch.
We offer rare parts such as kama (the part of the fish beneath the gills and around the pectoral fins), tuna fat, and thinly sliced tail. If you have any questions about how to cook such parts, feel free to ask our staff.