<span>Overcoming nearly 10,000km, the 'King Salmon' from the South Pole of the world has landed at Sushi Hokkaido Sachi</span>

Overcoming nearly 10,000km, the 'King Salmon' from the South Pole of the world has landed at Sushi Hokkaido Sachi

 

https://youtu.be/6EG9yPdyzDg

 

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

 

When development of the King Salmon strain first began in New Zealand, the Big Glory Bay area of ​​Stewart Island was identified as the site for the development of the best 'King Salmon' in the Pacific.

 

Only 4000 tons of salmon are carefully produced each year, at Big Glory Bay each fish is hand-selected and guaranteed to meet strict standards so that King Salmon 'docks' in perfect condition with 100% consistency.

 

 

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

 

Stewart is New Zealand's southernmost island serving as a showcase of unspoiled natural beauty with more than 85% of the area surrounded by primeval forests and a single approach by sea. That is the ideal place for nurturing and developing the King Salmon according to nature.

 

King Salmon was raised in pristine and isolated waters on a remote farm near Antarctica on STEWART Island, BIG GLORY Bay, NEW ZEALAND.

 

With the constant renewal of nature by cold currents and icy areas from Antarctica, the isolated geographical position on Stewart Island and a population of only 380 people are the conditions for King Salmon to develop sustainably, guaranteeing the original quality of wild-caught salmon at the most remote aquaculture farm in the world.

 

Sushi Hokkaido Sachi restaurant directly imports whole King Salmon by plane from New Zealand.

 

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 origin by Oritain is a leader in using science to verify product provenance, protect the reputation of the Bay Area's unique King Salmon line and protect consumers.

 

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

 

Natural and sustainable are two of the many factors for King Salmon to be eligible to dock in the world's top 'food capitals'. The choice of gourmets and 5-star chefs is one time conquering the taste of 'King Salmon - King Salmon from Big Glory Bay, New Zealand' - because reputation and quality are expected.

 

 

At Sushi Hokkaido Sachi, King Salmon is imported directly by plane, always kept at a temperature of 5 degrees Celsius to ensure the best quality fish. 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.

 

 

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

 

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