The name comes from the early fishermen, whose handlines ran out so fast against a hooked tuna that the rope smoked against the side of the canoe. That fish, and the respect for it, is where we come from. It is our flagship and our name.

Why we call it the Ahi Club.

In Hawaii, the best fish has always moved in a small circle. It goes to the chefs trusted at the auction, to the families who have eaten it their whole lives, to the people who know what to ask for. Ahi Club is that circle, opened to you.

There is no card and no fee. Membership is a standard, not a subscription. You get the same fish we sell to the islands' finest kitchens, graded the same way, cut to order, and shipped cold to your table. A club you join by taste, not by dues.

A Honolulu institution since 1981.

For more than forty years, the Ham family has been part of Honolulu's food business, and today runs one of the city's busiest fish houses. Six mornings a week, before the city wakes, we are on the floor of the only fresh tuna auction in the United States, buying the best of the day for some of the country's finest kitchens, including Michelin-starred restaurants. We buy to a standard higher than the market asks for, taking only the top of what crosses the floor. It is a standing we have earned over years on that floor, and it is why the best fish comes to us first.

The best of the catch.

Ahi is the flagship, but it is not the whole story. Around it we bring a wider catch: ono, mahi, opah, kanpachi, snapper, sea bass, salmon, shellfish, and more. Some of it is landed in Hawaiian waters. Some is sourced from the best waters beyond the islands. We tell you exactly what you are buying on every product, because that is the point.

How we handle it.

We cut to order, never ahead. Each piece is packed cold with gel ice in an insulated box and shipped to arrive fast, so what lands on your counter is as close to the auction floor as a package can get. So much of what we ship is ready to eat the moment it lands, sashimi that needs nothing but a knife, and that is the truest measure of how good it is. Every cut is named by species and graded, the same way we grade for the restaurants.

The promise.

Know exactly what you are buying. Know where it came from. Know it was handled by people who supply some of the country's best kitchens. If a delivery ever arrives short of that, we make it right.