<span>Sushi Hokkaido Sachi is the first restaurant to import “King Salmon” from New Zealand.</span>

Sushi Hokkaido Sachi is the first restaurant to import “King Salmon” from New Zealand.

 

https://www.youtube.com/watch?v=27RhwPaUseQ

 

Sushi Hokkaido Sachi is the first restaurant to import “King Salmon”, is raised in the pristine and isolated waters of Big Glory Bay, on Stewart Island, New Zealand. King Salmon is imported directly by plane, always kept at a temperature of 5 degrees Celsius to ensure the best quality fish.

 

King Salmon lives in the area "Nearest to Antarctica"

 

With an isolated location on a less populated island, following the cold currents and passing icy areas are the conditions for King Salmon to develop sustainably & ensure the quality of the best 'King Salmon' in the Pacific.

 

Only 4,000 tons of salmon are carefully produced each year for King Salmon to arrive in perfect condition with 100% consistency.

 

Big Glory Bay - A peaceful bay that nurtures King Salmon is sought-after of the world

 

King Salmon was raised in the pristine and isolated waters of Big Glory Bay, on Stewart Island on the most remote aquaculture farm in the world.

 

King Salmon in Big Glory Bay is raised in natural conditions, pursuing a sustainable philosophy of no antibiotics, no chemicals, using non-GMO food sources and ensuring traceability source.

 

For the first time in Vietnam, King Salmon from Big Glory Bay is imported directly to Sushi Hokkaido Sachi

 

At Sushi Hokkaido Sachi, our Japanese chefs always choose the best ingredients to serve customers.

 

Under the hands of Japanese chefs, King Salmon was created to create a new menu, nutritionally balanced and beautifully decorated to please Sushi Hokkaido Sachi's customers.

 

The texture of the meat is thick and smooth like cream, the fat is as thick as a large block of buttermilk, passing through layers of salty-sweet-fatty-fragrance, the edges of the fish have a fatty vein with an abundant source of Protein, a good high Omega-3 content for the heart and brain - King Salmon deserves to be named as one of the best 'King Salmon' lines in the Pacific.

 

King Salmon Mentai Yaki: Grilled salmon topped with seasoned cod roe, chewy scallop meat, covered with a brilliant orange color from Mentaiko mix, fatty caviar split.

 

King Salmon Sashimi: Bright orange flesh with white greasy veins, fragrant and rich in ocean flavor.

 

Toro King Salmon Sashimi: Immerse yourself in Toro's 'world' - the fatty fish belly melts, the most expensive 'King Salmon' meat, is sought after by gourmets and is ready to conquer all senses.

 

Miso is sweet and salty, fatty cheese is covered with fresh salmon, grilled until the sauce melts and blends into the fish meat to bring out a rich taste.

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