In Japanese cuisine, there is no hiding behind heavy sauces or elaborate techniques. The ingredient is the star, and freshness is non-negotiable. At Kyoto Garden, this philosophy drives everything — from how we source our seafood to how it arrives on your plate.

Why Freshness Matters

The difference between good sushi and extraordinary sushi comes down to one thing: the quality of the fish. A piece of perfectly fresh tuna has a clean, almost sweet flavour and a texture that melts on the tongue. Even a day past its prime, that same fish loses its lustre.

This is why Japanese chefs have historically built relationships directly with fishermen and suppliers. At Kyoto Garden, we follow the same principle. Our chef visits suppliers personally, inspects every delivery, and isn’t afraid to send back anything that doesn’t meet the standard.

Our Sources

Western Cape Abalone

South Africa’s Western Cape coast produces some of the world’s finest farmed abalone. Our supplier operates a sustainable aquaculture facility where abalone is raised in the cold, clean waters of the Atlantic. Each piece arrives live at the restaurant, ensuring absolute freshness.

Abalone has a delicate, buttery flavour and a satisfying firmness. We serve it several ways — as sashimi for purists, lightly grilled with butter and soy, or as part of our omakase experience.

Alaskan King Crab

Few ingredients are as dramatic as a full Alaskan king crab leg. These massive crustaceans are fished from the icy waters of the Bering Sea, flash-frozen on the boat to lock in freshness, and shipped to us at Kyoto Garden.

The meat is sweet and succulent, requiring nothing more than gentle steaming and a touch of ponzu to shine. It’s one of our most popular dishes, and for good reason — once you’ve tasted properly prepared king crab, you won’t forget it.

Mozambican Conch

Just up the coast from us, the warm waters of Mozambique yield a lesser-known delicacy: conch. This large sea snail has been a staple of coastal Mozambican cuisine for centuries, but it’s virtually unknown in most South African restaurants.

At Kyoto Garden, we prepare conch Japanese-style — thinly sliced as sashimi or lightly poached. The texture is firm and slightly chewy, with a natural sweetness that pairs beautifully with wasabi and fresh ginger.

Sea Urchin (Uni)

Sea urchin is perhaps the most polarising ingredient in Japanese cuisine. For those who love it, uni’s creamy, briny custard-like texture is nothing short of addictive. For the uninitiated, it can be an acquired taste — but one well worth acquiring.

We source our uni from Hokkaido when available, widely considered the gold standard. When it’s in season, it’s featured prominently on our omakase menu and as a special nigiri topping.

Wild Salmon and Deep-sea Scallops

Our salmon is sourced wild rather than farmed, giving it a deeper colour, firmer texture, and more complex flavour. Deep-sea scallops arrive sweet and plump, perfect for serving raw with a light citrus dressing or lightly torched with a touch of miso.

Sustainability

We take our responsibility to the ocean seriously. All our abalone comes from certified sustainable farms. Our suppliers are vetted for responsible fishing practices, and we actively avoid species that are overfished or caught using damaging methods.

Sustainability and quality go hand in hand. Healthy oceans produce better seafood, and we want to ensure these ingredients are available for generations to come.

The Journey from Dock to Dish

From the moment our seafood arrives at Kyoto Garden, it enters a careful chain of preparation. Fish is stored at precise temperatures, broken down with traditional Japanese knife techniques, and prepared only when an order comes in.

There’s no pre-sliced sashimi sitting in a fridge. Every piece is cut to order, ensuring you experience the fish at its absolute peak.

Experience the difference at Kyoto Garden. Reserve your table and taste seafood the way it’s meant to be enjoyed.