GYOREN

Singapore

Great seafood, the shortest way from Japan to your kitchen.

Direct from source, often before Toyosu. Fewer middlemen, fewer mark-ups.

Handled by chefs and fishermen who love the fish.

Let’s work together

Whatsapp for catalogue

Fresh from Fukuoka, every Friday.

Thursday auction at Fukuoka's landing market. Flown that morning. In your kitchen Friday.


No Toyosu in between. A day younger than anything else in Singapore.

See The Fish

In Season Now

October is 戻りガツオ, the katsuo return run with fat on it, tachiuo before winter, and the tail end of reef grouper season. Every month we tell you what's right and what to wait for

Every Fish, Every Ground

Twenty-three species with the Japanese, the Chinese, where it's landed and what size we buy. Managatsuo from Amakusa. Amadai from Kanezaki. Kensaki-ika from Yobuko.

同一片东海，纬度更高

The same East China Sea, eleven degrees north of Hong Kong. The fish you know, fresher and fatter — pomfrets, red groupers, 带鱼. Being sashimi grade means they are even better when cooked.

  • Amadai Sashimi

    Fresh Sashimi Fish (Fukuoka Uoichiba)

  • Bluefin Tuna Hon Maguro

    Bluefin Tuna Hon Maguro (Toyo Reizo)

  • King Crab (Tsukiji Kanisho)

  • Kami no Ebi 'Divine' Prawns

    Kami no Ebi 'Divine' Prawns (Toyo Reizo)

Our difference

At the source

We have bought at Fukuoka's Uoichiba market for a decade.Toyo Reizo and Tsukiji Kanisho, first in tuna and king crab in Japan, supply us exclusively in Singapore. Relationships you can't airfreight.

No middlemen

Producers supply us directly. No traders, no consolidators, no stacked margins.

What you pay reflects the fish, not the chain.

Fishermen and Chefs

We're in the water and in the kitchen.

We love and respect this produce, and know what you want from it.

Let’s Work Together

Han Bin +65 8168 2948

hello@gyoren.sg