Monthly Miyako Letter
September 2026 Newsletter
Past Newsletters
New Items
MIYAKO BLACK SUSHI NORI
A premium roasted nori that is a step above Gold Sushi Nori. It offers a rich, natural seaweed flavor and a pleasantly crisp texture. Ideal for sushi, onigiri, hand rolls, and other dishes where the quality of the nori truly makes a difference. Give it a try and experience the difference.
NANBU BIJIN SAKE MIRAI JUNMAI DAIGINJO
Part of Nanbu Bijin’s “Beauty Series,” this elegant Junmai Daiginjo is crafted entirely from the rare Sake Mirai rice. It offers a refined ginjo aroma with notes of sweet, ripe pear, balanced by clean acidity and a smooth, refreshing finish. The mystical blue label, inspired by nature’s blessings and delicate falling snowflakes, beautifully reflects the sake’s graceful character.
Monthly Highlights
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TSUJIRI MATCHA
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REIKYU UJI MATCHA
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MATCHA WARABI MOCHI
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MATCHA CHEESECAKE
Recommended Items
BENI SHOGA
Bright, tangy flavor and vibrant red color make Beni Shoga (pickled red ginger) a perfect accent for both flavor and presentation. Ideal for classic dishes such as yakisoba, okonomiyaki, and gyudon, as well as a topping for stir-fries, fried dishes, rice bowls, and more.
TAKUAN
A classic Japanese pickled daikon with a crisp texture and a pleasant balance of sweetness and saltiness. Enjoy it alongside rice, as a side for bento boxes and set meals, or as a flavorful filling for sushi rolls and onigiri.
BAKED SWEET POTATOES
Made with sweet potatoes from Miyazaki Prefecture, known as “Japan’s Sunny Place,” and aged for over three months using a unique maturation process. Slowly roasted to bring out their natural sweetness, then flash-frozen to preserve their flavor. Enjoy their rich, syrupy sweetness and exceptionally smooth texture.
GOLDEN KING CRAB CLUSTERS
Golden King Crab offers rich, savory flavor with a delicate natural sweetness. Each cluster includes meaty legs and shoulder portions, providing a satisfying presentation and generous bite. Serve simply to showcase the crab itself, or use for grilling, steaming, hot pot, and other seafood dishes.
Retail Items
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ITO NOEN JUICE
HASSAKU 100% -
ITO NOEN JUICE
MIKAN 100% -
ITO NOEN JUICE
SHIRANUI 100% -
KAWAKAMI NOEN APPLE JUICE
Beverage & MTC Kitchen Highlights
Explore a diverse array of sake meticulously crafted from the finest rice and pure water sources, showcasing the harmonious blend of traditional brewing methods and innovative techniques. Indulge in the nuanced flavors and cultural richness of our premium sake selection, curated for enthusiasts seeking the pure essence of this exceptional Japanese beverage.
KIRIKO GLASSES
Enjoy the beauty of traditional Kiriko glassware at an affordable price. Delicate cut patterns catch the light beautifully, creating an elegant sparkle that adds a refined touch to any table. Perfect for everyday use or for making sake, cocktails, and other drinks feel a little more special.
#54901 KIRIKO KISHO OLD BL TK-417 9Dx8.6H CM/250ML
#54907 KIRIKO KISHO OLD RD TK-418 9Dx8.6CMH/250ML
#54910 KIRIKO KISHO OLD HSBL TK-419 9Dx8.6CMH/250ML
#54913 KIRIKO ROUND GLASS BL TK-411 5.4Dx4.8H CM
Tsukiji Ohta’s Seasonal Fresh Fish
Featured Fish for September
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Fall
Sanma or Pacific Saury is a fish that becomes widely available in fall, and it literary means “autumn swordfish” in reference to sanma season and its body shape resembling a katana sword. Sanma is mostly enjoyed by simply grilling with salt, but super fresh sanma is great for sushi and sashimi!
Sanma (Pacific Saury)
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Early Fall
A seasonal delicacy prized for its tender yet pleasantly crisp texture and delicate, honey-like sweetness. Young cuttlefish has a light, clean flavor and subtle richness that shines in sushi and sashimi, while also working beautifully when lightly grilled or fried. A wonderful way to highlight the flavors of the season.
Shin Ika (Baby Cuttlefish)
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Fall ~ Winter
Kamasu (Barracuda) is in peak season from Fall to Winter. Fresh Kamasu is delicious as sashimi, or when grilled with salt to bring out its natural sweetness. For Western-style preparation, we recommend pan frying or deep fried in batter.