Riviera Seafood Club

Riviera Seafood Club Making responsibly sourced protein accessible. Delivering quality experiences that bring people toge

We’re honored to support Central by donating premium seafood to Chef Marcel Vigneron and his incredible team. Together,...
01/27/2025

We’re honored to support Central by donating premium seafood to Chef Marcel Vigneron and his incredible team. Together, they’ve worked hard to prepare meals for the firemen of Southern California, evacuees, and those who simply need a good meal during these tough times.

A huge thank you to Marcel, at Brewing Company, and the teams in Malibu and Solvang for making it all happen. Seeing their dedication firsthand reminds us why food is so powerful—it’s more than a meal; it’s a way to bring people together when it matters most.

If you’d like to support this incredible work, check out World Central Kitchen and consider helping in any way you can.

🎊NOW SELLING: FRESH BLUEFIN TUNA 🎊 Due to popular demand, we have decided to offer you all a FRESH (not frozen) spec of ...
01/06/2025

🎊NOW SELLING: FRESH BLUEFIN TUNA 🎊

Due to popular demand, we have decided to offer you all a FRESH (not frozen) spec of our Premium Senaka cut, which comes from the center cut of the top loin of the Bluefin. These portions feature lean, red meat with buttery skin-side toro/chutoro! Order now for Thursday cutting and FREE Friday delivery 🍣🚚. Available nationwide!

🐟 4-5 lb. portions
📦 Shipped FRESH overnight with gel ice and eco-friendly insulation
🎁 Use code POVHUSBAND-BLUEFIN for $25 off

Thank you, for helping us kick off the launch of this new product!

12/18/2024

When it comes to Bluefin Tuna sashimi, which cut are you choosing: Akami, Chutoro, or Otoro?

(The videos below show the cuts in the same order.)

Did you know it’s totally acceptable to eat sushi with your hands in Japan? Traditionally, sushi was street food, meant ...
12/06/2024

Did you know it’s totally acceptable to eat sushi with your hands in Japan? Traditionally, sushi was street food, meant to be eaten on the go—no chopsticks or plates required. Even today, enjoying sushi with your bare hands is seen as a respectful way to appreciate the chef’s craftsmanship and the flavors of each bite!

Here we have: Uni, Ikura, Ama Ebi, and Hokkaido scallops— the perfect shellfish variety!

How do you enjoy your sushi—hands or chopsticks?

🚨 LAST CALL! 🚨 Today’s your final chance to snag a FREE 8 oz portion of world-renowned sashimi-grade Ora King Salmon 🐟 w...
12/02/2024

🚨 LAST CALL! 🚨 Today’s your final chance to snag a FREE 8 oz portion of world-renowned sashimi-grade Ora King Salmon 🐟 with any order.

✨ This buttery, melt-in-your-mouth delicacy is yours until 11:59 PM PST tonight! Don’t miss out 🎣

🛒 Shop now at the link in our bio!

DON’T MISS OUT ON OUR BLACK FRIDAY CYBER MONDAY SPECIAL! 🥳 We’re giving away 1 FREE 8 oz portion of Ora King Salmon 🍣 wi...
12/01/2024

DON’T MISS OUT ON OUR BLACK FRIDAY CYBER MONDAY SPECIAL! 🥳 We’re giving away 1 FREE 8 oz portion of Ora King Salmon 🍣 with EVERY order until TOMORROW ONLY🐟. Just build your cart and we’ll take care of the rest. Click the link to enjoy your favorite sashimi grade salmon! 🎣✨

11/25/2024

Last call to stock up on your favorite seafood for Thanksgiving! 🐟🍣 Place your order by 11:59 PM PST tonight to get it delivered by Wednesday. Don’t miss out, supply is moving quick 🥵—link in bio! 🦀🍤

It’s here! I’m so deeply honored to share the release of Wafu Cooking by the incredible with beautiful photography by ...
11/14/2024

It’s here! I’m so deeply honored to share the release of Wafu Cooking by the incredible with beautiful photography by . Seafood provided by . This project has been a journey into culture, memory, and connection—a celebration of Japanese cooking traditions and the ways that connect identity and heritage.

Growing up as a third-culture Japanese-Latinx, my relationship with food and identity has always been complex. This book bridges that gap, blending flavors and stories that honor Sonoko’s life experiences and echo so many others. Participating in Wafu Cooking has been a surreal and humbling experience—an invitation to celebrate our roots while exploring what it means to be part of a multicultural world.

A huge thank you to for making this collaboration happen and to Sonoko for bringing such care and intention to every page.

The last slide shows a throwback to a special moment during the pandemic—me and Sonoko giving a fish-cutting demo online at a time when access to our favorite restaurants felt out of reach. It reminded us that cooking is more than just preparing a meal; it’s an invaluable skill that connects us, sustains us, and keeps community alive.

❤️Claire

Be sure to grab yourself a copy of Wafu Cooking: Everyday Recipes with Japanese Style! Info in ‘s bio 🥳

All seafood recipes using products!

Recipes coming soon! Get ready to dive into two fresh, flavor-packed dishes hitting the site soon: Hamachi Crudo with ze...
11/07/2024

Recipes coming soon! Get ready to dive into two fresh, flavor-packed dishes hitting the site soon: Hamachi Crudo with zesty aguachile sauce and Seared Ahi with spicy ponzu! Perfect for your next gourmet night in. 😋

Tap the link in our bio to shop everything you need to recreate these dishes and elevate your meals! 🛒🍣✨

We’ve got some new content and exciting news coming soon 👀! Sneak peek from a recent shoot with Bluefin tuna has three ...
11/03/2024

We’ve got some new content and exciting news coming soon 👀! Sneak peek from a recent shoot with

Bluefin tuna has three amazing cuts:
Akami, the lean, deep red meat
Chutoro, a perfect mix of lean and fatty
Otoro, the richest, melt-in-your-mouth part with beautiful marbling 🤤🍣

WHO’S HOLDING THAT BLUEFIN? OR brother Matt?! Now that’s what we call FOODIE CONTENT. More and videos dropping ASAP 👀...
11/02/2024

WHO’S HOLDING THAT BLUEFIN? OR brother Matt?!

Now that’s what we call FOODIE CONTENT.

More and videos dropping ASAP 👀

Do you follow yet?

Which tray of Tuna from todays cuts are you picking? 🎣
10/16/2024

Which tray of Tuna from todays cuts are you picking? 🎣

10/16/2024

Which tray of Tuna are we liking more?

In our fast-paced world, it’s easy to forget the simple joys of cooking at home, especially when it comes to preparing f...
07/26/2024

In our fast-paced world, it’s easy to forget the simple joys of cooking at home, especially when it comes to preparing fish recipes. As Julia Child once said, “Cooking well doesn’t mean cooking fancy.” It’s about savoring the experience, the aromas, and the flavors that unfold as you create a dish from scratch.

When we take the time to prepare fish at home, we connect with our food in a meaningful way. Thomas Keller reminds us, “A recipe has no soul. You, as the cook, must bring soul to the recipe.” Each slice, seasoning, and minute spent marinating brings us closer to a perfect, soul-satisfying meal.

Slowing down in the kitchen isn’t just about the end result; it’s about enjoying the journey. Alice Waters beautifully put it, “Slow food is about the pleasure of eating and the joy of sharing food.” When we take our time, we appreciate the freshness of our ingredients and create meals that nourish both body and spirit.

So, next time you’re preparing a fish dish, remember to slow down. Enjoy the sensory delight of fresh herbs being chopped, the sizzle of fish hitting the pan, and the vibrant colors coming together on your plate. Let these words inspire you to find joy in the process and bring soul to every recipe you make. After all, it’s not just about the destination—it’s about savoring the journey!

🔪 📸:

“Sushi is a reflection of the soul.” - Masaharu Morimoto. was just a beginner to making sushi not that long ago. Now he’...
04/25/2024

“Sushi is a reflection of the soul.” - Masaharu Morimoto.

was just a beginner to making sushi not that long ago. Now he’s clearly practiced and confident.

Making sushi at home is THE POINT 🙌🙌🙌

Binchotan grilled Japanese Hokkaido Scallops and New Zealand King Salmon topped with a ponzu ginger sauce 🙀 (swipe for f...
04/24/2024

Binchotan grilled Japanese Hokkaido Scallops and New Zealand King Salmon topped with a ponzu ginger sauce 🙀 (swipe for finished dish 👀)

🔪:

Receiving this post means it’s time to make sashimi Bluefin Tuna
10/21/2022

Receiving this post means it’s time to make sashimi Bluefin Tuna

When your camera roll is filled with sashimi and dog pics…🤷🏻‍♀️Highlighting this Bluefína Otoro extravaganza prepared fo...
10/21/2022

When your camera roll is filled with sashimi and dog pics…🤷🏻‍♀️Highlighting this Bluefína Otoro extravaganza prepared for some special friends.✨

🎣🔥

10/20/2022

One of the best parts of our job verifying our sources, and bringing more unknown species to market.✨Part of our team is down in Argentina taking part in the development of a reaaaaallly cool project, which we’ll breakdown for you all soon. For now, we leave you with this teaser… 😉

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5343 W Imperial Highway Ste 100
Los Angeles, CA
90045

Opening Hours

Monday 6am - 6pm
Tuesday 6am - 6pm
Wednesday 6am - 6pm
Thursday 6am - 6pm
Friday 6am - 6pm
Saturday 6am - 12pm
Sunday 6am - 12pm

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