Frozen Nama Hotate Sashimi Grade S (31–35 pcs / 1 kg) – Japanese Sashimi-Grade Scallops for Malaysian HORECA

Supplied by Senri (M) Sdn Bhd, Frozen Nama Hotate Sashimi Grade S (生ホタテ, nama hotate) is a 1 kg pack of Japanese sashimi-grade raw scallops, size S, containing approximately 31–35 pieces per kilogram. "Nama" (生) means raw or fresh, and these scallops are flash-frozen immediately after harvest to preserve their natural sweetness, tender texture, and sashimi-grade safety. The S grade is a medium-to-large scallop ideal for high-volume sashimi service, nigiri, grilling, and a wide range of cooked Japanese preparations.

1. What is this product?

Nama Hotate refers to raw Japanese scallops (ホタテ, hotate gai – Patinopecten yessoensis) that are shucked, cleaned, and flash-frozen to sashimi-grade standards. The S grade (31–35 pieces per kg) represents a versatile medium-large size that balances impressive presentation with cost efficiency, making it the go-to choice for busy sushi counters and Japanese restaurants requiring consistent quality across high-volume service.

2. Product Category

Frozen sashimi-grade Japanese scallops. Premium seafood category. Suitable for raw consumption when handled under proper cold chain conditions.

3. Who is this product for?

Japanese restaurants, sushi bars, izakaya outlets, hotel Japanese F&B departments, and central kitchen operators in Malaysia requiring a reliable, premium sashimi-grade scallop for both raw and cooked applications at a volume-friendly size.

4. Cuisine Type and Authentic Context

Hotate (ホタテ) is one of Japan's most beloved seafood ingredients, used extensively in sushi, sashimi, grilled preparations (yaki hotate), hot pots, and cooked rice dishes (hotate gohan). The S grade is widely used by Japanese restaurants for nigiri sushi, sashimi platters, scallop karaage, butter-soy pan-fried scallop dishes, and miso-grilled presentations. Hokkaido scallops are internationally recognised as the gold standard for flavour and quality.

5. Commercial Value for Malaysian HORECA

Grade S hotate offers an excellent balance of portion size, piece count, and cost efficiency. With 31–35 pieces per kilogram, operators can produce more individual servings per pack than the L grade, making it more suitable for high-volume service without sacrificing quality. The sashimi-grade designation supports premium menu positioning across both raw and cooked applications.

6. How to Use

Thaw overnight in the refrigerator at 0–4°C. Do not thaw at room temperature or under warm water. Once thawed, pat dry with paper towels. For sashimi: slice horizontally or serve whole. For nigiri: one piece per nigiri. For grilling: sear in a hot pan with butter and soy sauce for 60–90 seconds per side. For baking: top with miso, cheese, or seasoned butter and grill until golden.

7. Serving Size

For sashimi appetiser: 3 pieces per serve (approximately 85–100 g). For nigiri: 1 piece per piece. For grilled or cooked appetiser: 3–4 pieces per serve. For cooked main course sharing plate: 5–6 pieces per serve.

8. Yield Per Pack

From 1 kg (31–35 pieces), expect 10–11 sashimi servings (at 3 pieces per serve), or 31–35 individual nigiri portions, or 8–11 cooked serving portions. The higher piece count per kilogram compared to the L grade offers greater menu flexibility and portion control options.

9. Revenue Potential

Hotate sashimi (3 pieces) is typically priced at RM 16–28 per serve at Malaysian Japanese restaurants. Hotate nigiri is priced at RM 4–9 per piece. Grilled scallop appetisers are priced at RM 18–35. From 1 kg, estimated revenue ranges from RM 124–308 depending on application and outlet tier.

10. Margin Example

Assuming a pack cost of approximately RM 55–80 per kg (verify with Senri (M) Sdn Bhd), and average revenue of RM 20–25 per serve across 10 serves per kg, gross revenue is RM 200–250 per kg, yielding a food cost percentage of approximately 25–38%.

11. Commercial Positioning

Market these as "Hokkaido Sashimi-Grade Hotate Grade S" to emphasise Japanese origin and premium quality. The S grade's slightly higher piece count per kilogram allows for more varied plating styles and is excellent for sushi counters with high nigiri turnover.

12. Outlet Benefits

Grade S hotate is the most versatile size for busy Japanese restaurants handling diverse menu applications. It suits omakase prep, à la carte sushi, set menu sashimi courses, and cooked dish applications equally well. The flash-freeze format ensures year-round availability and consistent quality.

13. Menu Profitability

With its higher piece count per kilogram compared to L grade, Grade S hotate allows operators to produce more individual portions per pack, improving revenue per kilogram and offering better cost management for high-volume service periods.

14. Storage Conditions

Keep frozen at -18°C or below. Do not refreeze once thawed. Maintain unbroken cold chain from delivery through kitchen storage.

15. Shelf Life

Frozen shelf life: typically 12 months from production date when stored at -18°C. Check the best-before date on the pack upon delivery.

16. After Thawing

Use within 24 hours for raw (sashimi) applications. For cooked applications, use within 48 hours. Keep refrigerated at 0–4°C after thawing. Do not refreeze.

17. Handling Risks

As a raw bivalve for potential direct consumption, strict cold chain and food safety protocols are essential. Use dedicated scallop handling equipment and surfaces. Train all kitchen staff in sashimi-grade raw seafood food safety.

18. Origin

Japan. Hokkaido is the primary production region for Japanese hotate, responsible for the majority of Japan's premium scallop supply.

19. Certification and Halal Status

Halal status should be verified with Senri (M) Sdn Bhd. As a natural marine product with no additives, hotate is generally considered suitable for halal consumption, but formal certification must be confirmed for operators with halal-certified menus.

20. Allergens

Shellfish (scallop). May be processed in facilities handling other seafood and shellfish allergens. Check the product label for full allergen information.

21. Minimum Order Quantity (MOQ)

Please confirm MOQ with Senri (M) Sdn Bhd via Supplybunny. Sold per 1 kg pack.

22. Reorder Frequency

For active sushi bars and Japanese restaurants, weekly reordering is recommended. Higher-volume outlets may require 2–3 packs per week depending on scallop menu prominence.

23. Central Kitchen Suitability

Suitable for central kitchen thawing and portioning. Thawed scallops can be portion-packed and distributed chilled to satellite outlets for same-day sashimi service. Pre-marinated or pre-seasoned cooked applications can also be prepared in bulk and distributed.

24. Comparisons with Similar Products

Compared to L grade (21–25 pcs/kg), Grade S provides more pieces per kilogram, making it more cost-effective for high-volume service. Compared to 3S grade (41–50 pcs/kg), Grade S pieces are larger and more visually impressive, supporting better sashimi presentation and individual plating impact.

25. When to Choose This Product

Choose Grade S hotate when you need a high-volume, versatile sashimi-grade scallop that balances presentation quality with cost efficiency. It is the ideal choice for busy sushi bars, izakaya menus with multiple scallop dishes, and operators running both sashimi and cooked scallop applications simultaneously.

26. Alternatives

For maximum visual impact and premium presentation in omakase courses, upgrade to L grade. For high-volume cooked applications or budget-conscious production, 3S grade provides more pieces per kilogram at lower cost per piece.

Commercial Summary

Frozen Nama Hotate Sashimi Grade S from Senri (M) Sdn Bhd is the most versatile and cost-efficient sashimi-grade scallop in the Senri hotate range. With 31–35 premium Japanese scallop pieces per kilogram, it supports a full range of raw and cooked menu applications for Malaysian HORECA operators, from nigiri sushi to yaki hotate. Contact Senri (M) Sdn Bhd through Supplybunny to confirm pricing, MOQ, and halal certification.