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Caviar should be stored in the refrigerator at 0-4°C (32-37°F) to preserve its freshness.

An unopened tin of caviar typically lasts 3 weeks to a month. For the best experience, consume as soon as possible.

Caviar pairs wonderfully with champagne, vodka, or dry white wine. Non-alcoholic options like sparkling water or NA spirits also complement caviar's flavors. Drink responsibly!

Quality caviar should have intact, shiny pearls that are not oily, and should easily separate without breaking.

"Caviar" refers specifically to salted sturgeon eggs, while "roe" includes eggs from other fish, like trout or salmon.

Truffles are rare, aromatic fungi that grow underground, typically near tree roots, prized for their unique and intense flavor.

Their rarity, the difficulty of cultivation, and the need for trained animals to harvest them all contribute to their high cost.

Wrap truffles in a paper towel, place them in an airtight container, and refrigerate. Change the towel daily and use it within a week for best quality.

Use black truffles throughout cooking, while white truffles should only be used as a finishing touch, shaved over dishes like pasta or risotto.

Look for labels that specify "real truffle" or "natural aroma" and list the percentage of truffle content to ensure authenticity.

Japanese Wagyu is renowned for its exceptional marbling, tenderness, and rich flavor. A5 Wagyu, in particular, has the highest degree of marbling, making it a truly luxurious cut.

Wagyu is best cooked medium-rare to preserve its rich, buttery texture. It can be seared, grilled, or even served raw in dishes like tartare.

Our Wagyu comes with a Certificate of Authenticity (COA) that details the prefecture, age, and other factors ensuring its premium quality.

A dry red wine, like an aged Cabernet Sauvignon or Shiraz, is an ideal match for Wagyu's rich, buttery flavor.

The high cost is due to its labor-intensive farming process, the specialized feed given to the cattle, and the limited supply of authentic Japanese Wagyu.

Foie gras is a delicacy made from the liver of a specially fattened duck or goose. Known for its buttery, melt-in-your-mouth texture, it is a symbol of French gourmet cuisine.

Traditionally, foie gras is produced by a process called "gavage," where ducks or geese are fed a nutrient-rich diet to promote liver growth. Ethical practices vary by farm.

Foie gras can be served cold on toast or brioche, or lightly seared. It pairs well with fruits, nuts, caviar, or wine, and is often enjoyed as part of a luxury tasting menu.

Foie gras is available as whole pieces, mousse, pâté, or a reformed block. It can be served fresh, canned, or jarred.

The ethical concerns surrounding foie gras production stem from traditional methods, but farms using humane, sustainable practices exist. Always check for certifications and ethical sourcing.

Uni is the edible gonads of sea urchins, known for its creamy texture and umami-rich flavor. Japanese uni is considered some of the best due to its sweetness and delicate flavor.

King Crab legs are pre-cooked and simply need to be reheated by steaming, grilling, or baking. Serve with melted butter for a delicious treat.

King Crab has a larger size, sweeter, firmer meat, while Snow Crab has a more delicate texture and slightly brinier taste.

Uni is often enjoyed raw as sushi or sashimi, but it also pairs beautifully with pasta, risotto, or as a topping for rice dishes.

Store Uni and crab meat in the refrigerator and consume within a few days. You can freeze crab meat to extend its shelf life.