³f¸¹ ³f«~¤º®e ¥]¸Ë ³æ¦ì
¹Ï¤ù1509B1¦h¬K³½ (170G)(¥ÕºÐ)(30¥]) (170§J)8±ø/30¥]/½c ¥]
SHISHAMO (170G)  
¹Ï¤ù1509D¦h¬K³½ (120G)(¥Õ²°) 120§J/30¥]/½c ¥]
SHISHAMO (120G)  
¹Ï¤ù1512A÷«³½¬ó(2KG) 2¤½¤ç/6¦X/½c ¦X
TARAKO (2KG)  
¹Ï¤ù1516A¥Í¬î¤M (55±ø) 55±ø/¦X ¦X
NAMA SANMA (55 PCS)  
¹Ï¤ù1516C¥Í¬î¤M(¬ù70~80±ø) 70~80±ø/½c ¦X
NAMA SANMA (70~80PC)  
¹Ï¤ù1516D¬î¤M³½ (100~120±ø) 100~120±ø/¦X ¦X
NAMA SANMA (100~120PC)  
¹Ï¤ù1518B¶}Ãä¥ÍÄJ³½¬h (80~110G) 1¤½¤ç/10¥]/½c ¤½¤ç
SABA (MACKEREL)FILLET (80~110G)  
¹Ï¤ù1528B¤é¥»¾{³½µ© 8¤½¤ç/½c ¤½¤ç
SURUME YARI IKA  
¹Ï¤ù1529L1¦³¥Ö¤T¤å³½¬h(4¶ô)(­iøW)(280G) 280§J/20¥]/½c ¥]
SALMON SLICE(4PC)(280G)  
¹Ï¤ù1532H¬Éªá¾{³½ (KG) 1¤½¤ç/10¥]/½c ¥]
FROZEN MONGO IKA (KG)  
¹Ï¤ù1537¶}Ãä¨FÀ@³½(20~50±ø)(¤Ñ°üù¥Î) 550§J/10ªO/½c ªO
KISU(FROZEN)(20~50PC)TEMPURA USE  
¹Ï¤ù1701¤Ó¤l¨©(31~40) (¦|¥ß¨©¦×) 1¤½¤ç/10¥]/½c ¥]
BOILED HOTATE (31~40)  
¹Ï¤ù1701B¤Ó¤l¨©(51-60)(¦|¥ß¨©¦×) 1¤½¤ç/10¥]/½c ¥]
BOILED HOTATE (51-60)  
¹Ï¤ù1701B1¤Ó¤l¨© (60-80)(¦|¥ß¨©¦×) 1¤½¤ç/10¥]/½c ¥]
BOILED HOTATE (60-80)  
¹Ï¤ù1701D¤Ó¤l¨©(21~25) (¦|¥ß¨©¦×) 1¤½¤ç/10¥]/½c ¥]
BOILED TOTATE (21~25)  
¹Ï¤ù1701E¤Ó¤l¨©(26~30) (¦|¥ß¨©¦×) 1¤½¤ç/10¥]/½c ¥]
BOILED HOTATE (26~30)  
¹Ï¤ù1703¦|¥ß¨©(¥b´ß)(¬ù160~200°¦) 10¤½¤ç/½c ½c
HALF SHELL HOTATE GAI(160~200PC)  
¹Ï¤ù17031¥b´ß¦|¥ß¨©(120~150°¦) 10¤½¤ç/½c ½c
HALF SHELL HOTATE GAI(120~150PC)  
¹Ï¤ù17031A¥b´ß¦|¥ß¨©(¥]­p)(12~15°¦) 1¤½¤ç/10¥]/½c ¥]
HALF SHELL HOTATE GAI(12~15PC)  
¹Ï¤ù17032¥b´ß¦|¥ß¨©(¬ù8~9°¦)(10~12CM) 1¤½¤ç/10¥]/½c ¥]
HALF SHELL HOTATE GAI(10~12CM)  
¹Ï¤ù1703A¥b´ß¦|¥ß¨© (¬ù210~250°¦) 10¤½¤ç/½c ½c
HALF SHELL HOTATE GAI(210~250PC)  
¹Ï¤ù1703A1¥b´ß¦|¥ß¨©(¥]­p)(16~20°¦) 1¤½¤ç/10¥]/½c ¥]
HALF SHELL HOTATE GAI(16~20PC)  
¹Ï¤ù1703A2¥b´ß¦|¥ß¨©(¥]­p)(21~25°¦) 1¤½¤ç/10¥]/½c ¥]
HALF SHELL HOTATE GAI(21~25PC)  
¹Ï¤ù1703D1¶Àª÷ÖK±a¤l (10¥uÉÜ) 10¥u/10¥]/½c ¥]
BAKED GOLDEN SCALLOP (10PC)  
¹Ï¤ù1703D2ÖK¶Àª÷±a¤l(¥b´ß) (100°¦) 100°¦/½c ½c
BAKED GOLDEN SCALLOP (HALF SHELL)  
¹Ï¤ù1705B¤é¥»¥ÍÄ®¦× (¼s®q)(L) 1¤½¤ç/10¥]/½c ¥]
FROZEN KAKI MEAT (L)  
¹Ï¤ù1705B1¯S¤j¤é¥»¥ÍÄ®¦× (¼s®q)(LL) 1¤½¤ç/10¥]/½c ¥]
FROZEN KAKI MEAT (LL)  
¹Ï¤ù1706A1¯S¯Å«æ­á®üÁx (*800G~1.3KG) 800G~1.3KG/¥] ¤½¤ç
FROZEN UNI (SEA URCHIN)  
¹Ï¤ù1706A2«æ­á®üÁx (500G) 500§J/10¥]/½c ¥]
FROZEN UNI (500G)  
¹Ï¤ù1707L1¯S¤j¤Ñ°üù½¼ (¥Íªê½¼)(20°¦)(13CM) 20°¦/30¥]/½c ¥]
TEMPURA YO NAMA EBI (20PC)(13CM)  
¹Ï¤ù1707T4ÄÆ¿S½¼¤¯ (71-90) 1¤½¤ç/10¥]/½c ¥]
FROZEN COOKED SHRIMP (71-90)  
¹Ï¤ù1707Y«æ­á»ñ§À½¼ 1¤½¤ç/10¥]/½c ¥]
FROZEN SHRIMP W/TAIL(¬ù36~44²É/KG  
¹Ï¤ù1720CÅøÀYÁFµNÀj³½ (6ÀYÉÜ) 425§J/24Åø/½c Åø
AWABI ISONI (CAN) (6 PC)  
¹Ï¤ù1720C1ÅøÀYÁFµNÀj³½ (2ÀYÉÜ) 150§J/50Åø/½c Åø
AWABI ISONI (CAN) (2 PC)  
¹Ï¤ù1720EÁFµN¦N«~Àj³½(±a´ß-10°¦) 10°¦/30¥]/½c ¥]
AWABI ISONI (BOILED)(20~25G/°¦)  
¹Ï¤ù1720KAÁFµN¦N«~Àj³½(²b¦×)(6°¦ÉÜ) 150§J/50¥]/½c ¥]
AWABI ISONI (BOILED)  
¹Ï¤ù1720Y2A¦N«~°®Àj³½(7-9§J/°¦)(1¤çÉÜ) 1¤ç/10¥]/½c ¥]
KIBIN AWABI (7-9G)  
¹Ï¤ù1720Y2B¦N«~°®Àj³½(7-9§J/°¦)(100§JÉÜ) 100§J/50¥]/½c ¥]
KIBIN AWABI (100G)  
¹Ï¤ù1720Y3¦N«~°®Àj³½(9~11§J/°¦) 500§J/10¥]/½c ¥]
KIBIN AWABI (9~11G) (¬ù50°¦/¥])  
¹Ï¤ù1720Y4¦N«~°®Àj³½(11§JUP/°¦) 500§J/10¥]/½c ¥]
KIBIN AWABI (11G UP) (¬ù40°¦/¥])  
¹Ï¤ù1744A¦³´ß¸Ã(¯uªÅ) 500§J/20¥]/½c ¥]
ASARI  
¹Ï¤ù1744C¼ô¸Ã¦× (KG) (300/500) 1¤½¤ç/10¥]/½c ¥]
FROZEN COOKED CLAM MEAT  
¹Ï¤ù1826A«æ­á­»³½ (‘m³½) 1¤½¤ç/10¤p¦X/½c ¤p¦X
FROZEN AYU(¬ù10~12±ø)  
¹Ï¤ùPX13C3ªø¸}Ãɸ}(÷«³õÃÉ)(¼ô)(¯S¿ï) (AAA) ¬ù7¤½¤ç/½c ¤½¤ç
RED KING CRAB (BOILED)(AAA)  
¹Ï¤ùPX13C6ªø¸}Ãɸ}(÷«³õÃÉ)(¼ô) (SS) ¬ù7¤½¤ç/½c ¤½¤ç
RED KING CRAB (BOILED) (SS)  
¹Ï¤ùPX14A¼ôÃɦ×(ÅøÉÜ)(§NÂéó2-6«×)(¤j­ì²É) 1½S/12Åø/½c Åø
CRAB MEAT(LUMP)(CAN)¤Å©ñ§C·Å­áÂd  
¹Ï¤ùPX14CªQ¸­ÃÉ´Î(¹Ø¥q¥Î)(500G) 500§J/10¥]/½c ¥]
ZUWAIGANI BONNIKU(SUSHI)  
¹Ï¤ùPX14C2¯S¯ÅªQ¸­ÃÉ´Î(¹Ø¥q¥Î)(1 KG) 1¤½¤ç/10¥]/½c ¥]
ZUWAIGANI BONNIKU(SUSHI)(40~45PC  
¹Ï¤ùPX14JªQ¸­ÃÉ¥ó (¼ô) 500§J/12ºÐ/½c ºÐ
ZUWAIGANI BONNIKU (BOILED)