Now in season
Crab
Japanese crab is graded on the sweetness and condition of the meat rather than on size alone. Kegani and zuwaigani are the two most asked for across the Toyosu floor, each with its own season and its own following among chefs.
Flavor
Sweet and fine-stranded, with a clean finish and no metallic note. Body meat is subtler than leg meat, and the tomalley carries a concentrated richness that many kitchens treat as an ingredient in its own right.
Sourcing
One Ocean buys on the Toyosu and Fukuoka floors directly, through long-standing relationships with Ueken and Daiso. Selection happens at the auction rather than from a standing list, which is why availability moves day to day and why the day's list is published rather than a fixed catalogue.
Shipping Information
Packed at the market and flown overnight, held at temperature from the auction floor to the kitchen door. Next-day delivery runs to New York, Los Angeles, Miami, Atlanta, San Francisco, Orlando, Washington D.C. and Philadelphia. Other cities are quoted case by case.
