Hon-Hamachi (Yellowtail) Steaks

17 total reviews


Species: Yellowtail
Scientific Names: Seriola quinqueradiata
Japanese Names: Hamachi, Buri
Alternative Names: Japanese Amberjack
Cut: Filet, Skin-on, Center bone-in
Flavor: Rich, clean, sweet and slightly nutty
Texture: Semi-firm to firm
Source: Japan
Sustainable: Yes
Responsible: Yes
Shipping Packaging: Fresh (not frozen) or Superfrozen
Sushi Grade: Yes
Recommended Preparation: Sashimi, Sushi, or Grilled


Fresh Hon-Hamachi Yellowtail must be stored in the refrigerator immediately upon arrival. For raw consumption, eat within 1-2 days. Any longer, the portion will be searing, poke, or cooking grade.

You can also freeze these portions immediately upon arrival and store for up to one week for sashimi use or 10 days for poke, searing, and cooking preparations (keep in mind that freezing sashimi grade fish diminishes the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within 1-2 months of arrival.


Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Cut and enjoy within 24 hours.

Our Japanese Hon-Hamachi Yellowtail are not your standard yellowtail. These fish feature exceptional fat distribution throughout resulting in rich, crisp, and slightly sweet flavors with soft & luxurious textures greeting you with every bite. Hon-Hamachi Yellowtail are raised in low density pens 48x larger than traditional pens allowing the fish to grow stronger, healthier and tastier.

Individually packed and shipped using overnight express delivery. Our Hon-Hamachi Yellowtail is sushi & sashimi grade, sustainable and responsible.

Can expect tail cuts in this specification.

Time your defrost process to a couple of hours before your meal for the optimal outcome.

Yes and no. Yes, you can refreeze it for a future cooking preparation. No, if you plan on using it for raw preparation.

Yes! We suggest that most super-frozen products may be stored in a conventional freezer for up to 2 months upon usage.

The United States is late to the game... Many countries, including Japan, depend on this technology to assure minimal loss in quality and maximum gain in shelf life.

Customer Reviews

Based on 17 reviews

Hon Hamachi

david nguyen
The Hon-Hamachi cut we got are in the end of the tail and is a bad cut

We order 1 lb of Hamachi along with some otoro and chutoro tuna. The Tuna and 1 8oz piece of hamachi is ok but the other 8oz piece at the end of the tail and is not of sashimi quality and. we threw away 1/2 of the it away. Probably will not order hamachi again in the future.

Thank you so much for your feedback. We have gone ahead and made changes to this product to reflect your feedback.

Andrew Weil
Excellent Hamachi

Very fresh delicious fish

Charles Gregory
Hamachi and Toro

The hamachi is excellent and the otoro (frozen) was incredibly delicious. I’ve bought fish from many other providers and between the packing, smaller available sizes, and the amazing flavor, this place will become my go-to. For these prices, the quality is amazing and I can’t recommend this enough to those who want to take the art of sushi or sashimi into their own hands.

Joseph Levi

Hon-Hamachi (Yellowtail) Filet

Ronald Sidorsky

Hon-Hamachi (Yellowtail) Filet

Kathy Ho
Tasty but on the small side

They are very yummy! I just put them under the broiler with some salt and pepper and serve with ponzu. When I bought it, the description had said from 8oz to 16 oz, and the two I got were right at 8 so I was a little disappointed. At this price point, I could just order from my local Japanese restaurant and it would have been bigger.

Ivy C.
Best hamachi around

I've tried sashimi-grade hamachi from other vendors but Riviera's Hon-Hamachi is the best! The taste is fresh, clean and sweet with the perfect texture.

Very fresh

Very fresh sashimi-grade

Charles Lulley
Perfect ..."Ensalada De Mariscos"

I love this fish in my Central American cooking...(I love it in Sushi as well)......I cut in cubes and steam for one minute ...then add to my "Ensalada".....texture stays good with the other ingredients...Usually Shrimp...Scallops...Crab..and baby squid..Calamares. I don't like octopus....My base is a clam juice .....mixed with a shrimp dipping sauce....some diced and seeded sweet tomatos....Diced jalapenos...diced poblanos...fresh lime juice(NOT LEMON)...Diced onions and cilantro......Salt to taste...Serve with a garnish of Sliced avocado....a dash of cilantro again...Adjust the "Sauce" to taste....seafood should be almost sushi raw but very soft. A cold Negro Modelo...and happiness.