Hokkaido scallops are some of the most coveted shellfish due to their excellent flavor and scarcity. The secret to excellent seafood is terroir: these scallops are caught in the clear waters of Hokkaido, shucked on the boat, and super frozen. This process keeps the scallops in their peak condition resulting in exceptionally sweet and umami rich meat with smooth, decadent texture. Hokkaido scallops are best served raw or very minimally cooked to preserve their natural sweetness. Simply slice and enjoy with wasabi, soy sauce, and a dash of yuzu juice.