Toyosu Fish Market
HAMO - Pike conger
Mid-April is the start of fishing season for the pike conger. The fatty flesh and great texture make this eel a great alternative to the usual conger eel.
AYU – Farmed Sweetfish
It is known for having the scent of an incense stick. The cooked meat will untangle inside your mouth. Only available this limited season so please try it.
KOCHI – Flathead
High quality ikijime flathead is available at Toyosu. If you want less costly flathead, we can prepare from box.
SHIMAAJI - Striped horse mackerel
Compared to farm raised they are costly, but the wild horse mackerel has fatty flesh and great texture. Might want to consider a little upgrade just for this season.
ISAKI - Lined Grunt
Delicious taste like red seabream. Compared to the winter season the flesh contains fat throughout the body from head to fin.
MAKOGAREI - Marbled flounder
The shipment has started. Since it is ikijime, the freshness is guaranteed. Great for sashimi and grill. The flesh is firm and will not crumble.
MATSUKAWAGAREI - Barfin flounder
Liver and rim side are also delicious to eat.
If marble flounder is too expensive, this is a good alternative.
SUZUKI - Japanese Sea Perch
Carefully picked and brought in from Shizuoka. The ikijime seaperch is great for anything!
TACHIUO – Beltfish
Chiba Bay line caught beltfish is exquisite this season. They are very fatty and is good use for many recipes.
AKAYAGARA - Cornet Fish
The season of Yagara begins.
Eat is as sashimi and you will find the fatty umami infused flesh to be delectable. Use skin and bone for delicious broth in pot dishes.
TAKABE – Yellow striped butterfish
Yellowstriped butterfish just began to arrive but they are already fatty and very tasty. They are excellent for grill or cooked style recipe.
AJI - Lined Horse Mackerel
We prepare line horse mackerel from many sources, but Hyogo is one to recommend. This season especially has the right fat content and is very tasty.
KAMASU – Japanese Barracuda
The time is now a great season for Japanese barracudas, they have great fat contain. The lined one’s are to start this great season.
KATSUO – Bonito
The season continues for the bonito and they are at the high season. The flesh has crisp clean red color and has clean after taste. Please try Tataki dish with it.
SAGOSHI - Japanese Spanish Mackerel
From this time around Spanish Mackerel gets better day by day. The flesh contains the right balance of fat and clean after taste which is great for sashimi.
INADA - Young Yellowtail
Compared to adult, the younger ones have clean fatty after taste. The sweet fat flavor fills your mouth the more you chew. Will suit anything to sashimi, sushi, grilled, stewed recipe.
KANPACHI – Wild Amberjack
The size is mainly 2KG down, but they are fatty and great for sashimi/sushi! The amberjack from Kagoshima is especially delicious.
SAZAE - Turban Shellfish
The turban shell will be in season from now. Good for variety of dishes but eating whole grill is the best of them all!
SHIRO-IKA – Swordtip squid
This squid is to start the summer. The thick flesh is concentrate of great umami flavor, every single chew seeps the sweet flavor out from the squid.
AORI-IKA - Bigfin reef squid
The Bigfin reef squid is known to have the most amount of umami flavor packed into its meat among the squid species.
The flavor that bursts in your mouth when you eat it as sushi is on another level. The size is also getting bigger. We hope that you give it a try and are waiting for your order.