Our Wild Japanese Hokkaido Scallops represent the highest tier of scallops available on the market. Harvested from the cold, clean waters off Hokkaido, Japan, these scallops are prized for their large size, natural sweetness, and pristine texture.

Unlike inexpensive mini or bay scallops, these are full-size scallops with substantial body and depth. Each scallop is hand-selected for size and quality, delivering a meaty bite and clean, ocean-sweet finish that smaller scallops simply cannot match.

Hokkaido scallops are increasingly rare due to strict harvesting controls and limited supply, which directly impacts availability and price. These are the same scallops used in high-end sushi bars and Michelin-level kitchens—offered here without compromise.

Why Hokkaido Scallops Cost More

Hokkaido scallops command a premium because:

They are wild-caught, not farmed

Harvest volumes are tightly regulated

Only large, intact scallops qualify for export

Demand from top restaurants far exceeds supply

You’re paying for size, purity, and rarity—not filler or yield loss.

Size Matters (Important)

These scallops are:

Large, intact muscles

Thick and meaty

Ideal for sashimi, crudo, or perfect searing

They are not:

Mini scallops

Bay scallops

Chopped or processed pieces

How to Enjoy

Exceptional raw as sashimi or crudo

Sear quickly over high heat for a golden crust

Season simply—salt, butter, or citrus

Avoid overcooking to preserve tenderness

Large scallops reward minimal handling.

Product Details

Species: Japanese Scallop

Origin: Hokkaido, Japan

Harvest Method: Wild-caught

Size: Large, premium grade

Condition: Frozen to preserve quality

Packaging: Vacuum sealed

Storage Instructions

Keep frozen until ready to use

Thaw slowly under refrigeration

Pat completely dry before cooking or slicing

Consume promptly after thawing