Yama Seafood
Seafood wholesaler · Jersey City ·
Premium seafood supplier for Michelin-star restaurants and home cooks
Premium seafood supplier for Michelin-star restaurants and home cooks
"Mentioned as an excellent and reasonably priced sushi takeout option with locations in West LA and the San Gabriel Valley, notable for quality and value." - Eater Staff
"One contributor listed it among places they returned to via third-party delivery, marking it as a reliable delivery option." - Eater Staff
"A specialized seafood wholesaler that sources high-quality tuna from around the world and supplies New York’s top restaurants. An Emmy-featured episode follows the team as they handle albacore, bigeye, yellowfin, and bluefin tuna, showing every step — breaking fish down, examining the meat, filleting precisely, and packing cuts strategically to meet specific restaurant needs. The coverage emphasizes rigorous quality control and tailored preparation that enables the business to sell 8,000 pounds of tuna to NYC’s Michelin-starred restaurants, and the episode has attracted wide attention with over 1.8 million YouTube views." - Eater Staff
"A high-volume seafood vendor that supplies tuna—around 8,000 pounds—to New York City’s Michelin-starred restaurants, with much of the processing performed in the pre-dawn hours (starting at about 3 a.m.). The feature follows the team as they break down whole tuna and prepare orders for distribution, showing their meticulous, time-sensitive workflows and explaining why they handle product the way they do to meet the needs of top fine-dining clients." - Eater Staff
"Serving many of New York City's two- and three-star Michelin restaurants, this Jersey City–based seafood vendor, led by director Nobu Yamanashi, specializes in top-grade albacore, bigeye, yellowfin, and bluefin tuna. Operations start at 3 a.m., when the team readies hauls for delivery by inspecting incoming fish, running them through scaling machines, and butchering and packaging customer-specified premium cuts — often including 400–500 pound bluefin imported from Spain. Yamanashi stresses that tuna is very difficult, since every fish differs in color, texture, and fat content, so the crew will keep cutting until they find the right sections; quality is prioritized above all. The business follows principles set by founder Kingo Yamanashi over 40 years ago — honesty, hard work, and simple courtesies — which has produced a loyal workforce that often stays for decades." - Terri Ciccone