Provisioning the galley and the pass.
Provisions started in the galleys — supplying superyacht chefs along the Mediterranean, then the restaurants cooking to the same line. A short shelf of Japanese staples, bought direct from the maker and built for service: charter weeks, full covers, no second chances.
Sourced for the pass
We buy direct from the maker — the cooperage in Kagawa, the tea garden in Uji, the boat that lands the bass. No distributor, no anonymous pallet. The case that reaches a charter galley is the same one we'd send to a one-star kitchen.
Aged for service
Our fish rests in a dedicated cabinet — tuna ten to fourteen days, bass seven — then we cut to your charter dates or your covers. Nothing waits in a hold or a walk-in longer than it should. What lands at the berth was aged for that week.
Delivered to the berth
We provision to the marina or the kitchen door — Antibes, Palma, Porto Cervo, or your back step — cold-packed, tracked, customs handled for EU charters. Send a list, pay by bank transfer or secure link. Deliberate, and as careful as the rest of it.