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Everything we do is for a more delicious tuna

Logo of T.G. Reil with stylized text and a circular icon.

King of the Ocean

 The taste of Hon Maguro, bluefin tuna, is incomparable. But, until now, it’s been a rarity priced out of reach. We work directly with Torei 東洋, the godfather of tuna in Japan, to bring you Hon Maguro sashimi at great value, with the shortest possible supply chain.

Delicious Tuna

Ranched in the Deep Blue

Juvenile tunas are fattened on sardines and mackerels in wide open pens located at the best sites in the Atlantic Ocean and the Mediterranean Sea, with stable seawater temperatures and good tidal flow. These bluefins are rich and delicious when matured—full of flavour, muscular, and finely marbled with exquisite flavour.

School of sharks swimming underwater.

Tuna freshness is a race against time

At the ranches, the bluefins are harvested and immediately processed on board Torei’s factory ships, deep frozen to -60 degrees Celsius, and shipped to Japan and then to us in Singapore, with unbroken -60 degrees cold chain.

Side-by-side images of a fishing boat with large tuna hanging, and a ship named Lady Tuna on the water under a partly cloudy sky.

Sustainability

Bluefins for the future

Each juvenile bluefin was caught under scientific quota to ensure sustainability of this precious species. Full traceability data is available for each piece of Torei bluefin—from catch to ranch to Torei to us. This traceability programme is maintained by ICCAT, the International Commission for the Conservation of Atlantic Tunas

We also have MSC-certified sustainable wild bluefin tuna from the sole certified ship in the world. Contact us for this rare, delicious crown jewel of the ocean, which represents just 0.1% of the annual bluefin catch.

Close-up of a sharp knife slicing through a thick piece of raw, marbled beef steak.

Hon Maguro (Bluefin Tuna)

The king of the ocean and the only tuna species to produce true Otoro and Chutoro, bluefin tuna is the largest of the tuna species and can grow up to 3m long and 400kg. Its top swimming speed is an incredible 70km/h. With dark red lean meat (abundance of myoglobin) and lots of pink fatty meat, it is considered the highest quality produce. Widely distributed from the world's temperate seas to extremely cold high latitudes, it has more fatty portions to withstand low temperatures. Bluefin represents less than 1% of all tuna

Otoro, fatty belly

  • The fattiest portions of the greatest fish in the ocean, Otoro from Hon Maguro is a wonderful treat. Fragrant fat with a low melting point, deep umami and distinct flavour unique to bluefin tuna

  • Saku cut, skin-on, deep frozen at -60 degrees Celsius. In 2kg bag, with 5-6 saku pieces inside

  • We will store at -60 ultra deep freezer on our end; when you store at -18 regular freezer on your end, the maximum shelf life is 10 days before oxidation sets it, please use the tuna quickly.

    To thaw, place the frozen tuna saku in a room temperature 3% salt water bath for 4 minutes, this re-oxygenates the tuna and gives it a beautiful colour.

    Then wash the tuna saku with tap water, wipe dry, and wrap with paper (ideally green tuna paper) and place in a plastic bag or clingfilm. Thaw in the chiller for a further 3-5 hours.

    Try to use within the same day.

  • Less is more with produce as good as this. Sashimi, or Aburi. Trimmings can be made into a luscious Otoro soup with dashi and burnt leeks

Two pieces of raw tuna fish on a black slate platter, garnished with green leaves.

Chutoro, medium fatty belly

  • Chutoro is the medium-fatty portion of the bluefin tuna, and we love it for being the best of both worlds—the luscious fattiness of Otoro meets the meaty, iron-rich flavours of Akami

  • Saku cut, skin-on, deep frozen at -60 degrees Celsius. In 2kg bag, with 5-6 saku pieces inside

  • We will store at -60 ultra deep freezer on our end; when you store at -18 regular freezer on your end, the maximum shelf life is 10 days before oxidation sets it, please use the tuna quickly.

    To thaw, place the frozen tuna saku in a room temperature 3% salt water bath for 4 minutes, this re-oxygenates the tuna and gives it a beautiful colour.

    Then wash the tuna saku with tap water, wipe dry, and wrap with paper (ideally green tuna paper) and place in a plastic bag or clingfilm. Thaw in the chiller for a further 3-5 hours.

    Try to use within the same day.

  • Less is more with produce as good as this. Sashimi, or Aburi, or a Carpaccio

Close-up of a raw tuna steak on a black slate surface.

Akami, lean red meat (no bloodline)

  • A personal favourite, the deep, metallic, meaty flavours of good Akami, with its slight acidity, is a treasure that you can enjoy without heaviness

  • Saku cut, skin-off, no bloodline, deep frozen at -60 degrees Celsius. In 2kg bag, with 5-6 saku pieces inside

  • We will store at -60 ultra deep freezer on our end; when you store at -18 regular freezer on your end, the maximum shelf life is 10 days before oxidation sets it, please use the tuna quickly.

    To thaw, place the frozen tuna saku in a room temperature 3% salt water bath for 4 minutes, this re-oxygenates the tuna and gives it a beautiful colour.

    Then wash the tuna saku with tap water, wipe dry, and wrap with paper (ideally green tuna paper) and place in a plastic bag or clingfilm. Thaw in the chiller for a further 3-5 hours.

    Try to use within the same day.

  • Sashimi, or as Akami Zuke, with a quick marination in lightened soy sauce. Beautiful lightly seared with olive oil too, with a rare centre, or as tuna tataki with ponzu

More Tuna

Minami Maguro, Southern Bluefin Akami

  • Minami Maguro, or Southern Bluefin Tuna, shares similar genetics with hon maguro but is a smaller (20kg+ vs 120-200kg hon maguro), more affordable fish.

    To us, MInami is much more delicious than Kihada (yellowfin tuna), especially the horrible carbon-monoxide treated “tuna saku” yellowfin on the market that is the colour of watermelon

  • Saku cut, skin-off, no bloodline, deep frozen at -60 degrees Celsius. In 5kg bags

  • We will store at -60 ultra deep freezer on our end; when you store at -18 regular freezer on your end, the maximum shelf life is 10 days before oxidation sets it, please use the tuna quickly.

    To thaw, place the frozen tuna saku in a room temperature 3% salt water bath for 2 minutes, this re-oxygenates the tuna and gives it a beautiful colour.

    Then wash the tuna saku with tap water, wipe dry, and wrap with paper (ideally green tuna paper) and place in a plastic bag or clingfilm. Thaw in the chiller for a further 3-5 hours.

    Try to use within the same day.

  • Sashimi, or as Akami Zuke, with a quick marination in lightened soy sauce. Beautiful lightly seared with olive oil too, with a rare centre, or as tuna tataki with ponzu

Bowl of rice topped with chopped raw tuna, sliced green onions, shredded nori, and white shredded vegetables, with a side of miso egg custard

Premium Negitoro (18.5% Hon Maguro)

  • This has 18.5% Hon Maguro Bluefin Tuna in it, the only negitoro with this luxurious component on the market! Plus Mebachi Maguro and Kihada Maguro, as opposed to the usual Yellowfin and Albacore tuna mix for negitoro. It is also all natural with no preservatives, and has great flavour and texture

  • 500g of negitoro, sealed in a bag

    18.5% bluefin tuna hon maguro, + mebachi maguro and kihada maguro

  • If storing in a regular -18 degrees freezer, do not keep for more than 2 weeks after receiving it; oxidation may happen if kept for longer

    Thaw in chiller for a few hours before using, or thaw un-opened vacuum bag under running water for 10 minutes

  • Over rice, in maki rolls, on top handrolls, or in a luxurious sandwich with soft bread