Toyosu Fish Market

April 2022

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madai_wild_japan_013_3000_2250

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sushi_madai_004_1000_750

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MADAI - Wild Red Seabream

Caught all year around but this time around is at its best condition.

SAKURAMASU – Cherry Salmon

Cherry Salmon is currently stable. Nemuro, Hakodate, Aomori, and others bring excellent quality ones as well. Inside these is the Ita-masu, which has a very high-fat mass. If you do not mind the price, choose Ita-Asu for those who want to try the rich taste.

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sakuramasu_001_3000_2250

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SAKURAMASU – Cherry Salmon
SAKURAMASU – Cherry Salmon

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SAKURAMASU – Cherry Salmon
SAKURAMASU – Cherry Salmon

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sakuramasu_001_3000_2250

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CHIAYU – Baby Sweetfish
CHIAYU – Baby Sweetfish

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CHIAYU – Baby Sweetfish
CHIAYU – Baby Sweetfish

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CHIAYU – Baby Sweetfish
CHIAYU – Baby Sweetfish

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CHIAYU – Baby Sweetfish

Sweetfish season is gradually starting as the Spring season approaches. They will be available until May.

AYU – Sweetfish

There will be a slow start at the beginning of March, and they stabilize as the month progresses. It has been warm recently, so there is a chance they will appear soon.

AYU – Sweetfish
AYU – Sweetfish

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AYU – Sweetfish
AYU – Sweetfish

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AYU – Sweetfish
AYU – Sweetfish

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AYU – Sweetfish
AYU – Sweetfish

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katsuo_015_1000_750

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sushi_katsuo_002_1000_750

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KASTUO – Bonito

It is a fish that will let you know the arrival of spring.

The meat is refreshing, the color is deep red and very beautiful. Please try Katsuo no tataki with this!

SAWARA - Spanish Mackerel

Sawara is written as Spring's Fish in Japanese. As the name suggests, they are very fatty this Spring season.   

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sawara_017_3000_2250

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dish_sawara_003_600_450

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sawara_017_3000_2250

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ainame_012_1000_750

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AINAME – Greenling

It has lot of fat in its white flesh. It is very good for sashimi, grilled, and boiled dishes.

SOGE - Wild Young Fluke

It is a small flounder about 35 cm in length. Pretty white flesh is perfect for sashimi and sushi.

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hirame_japan_003_3000_2250

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dish_hirame_010_600_450

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hirame_japan_003_3000_2250

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SUZUKI - Wild Japanese seaperch

Will be entering the season at this time. Although it is not high season yet, but good ones are already coming in.

MAKOKAREI - Marbled Sole

It is still unstable for ordering, but please still try it.

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AMADAI - Tilefish

The more you chew the more sweetness comes out, and it is very exquisite. It fits various recipes.

KAMASU - Japanese Barracuda

This time around will be the last time for kamasu. It still have some oil in the flesh. It is delicious both raw and grilled.

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kamasu_012_1000_750

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sushi_kamasu_005_1000_750

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HAMO - Pike Conger Eel

Hamo season has started. Itis going to be a steady seasonal item along with anago.

SABA - Mackerel

The quality is now stable, and it is very fat now. It is the best for raw eating.

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saba_029_1000_750

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aori_ika_002_3000_2250

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AORI-IKA – Bigfin reel

The king of squid, known more in summer season but some parts of Japan, the cold season brings very delicious squids. The sweet thick flesh is good for sushi tempura and its very almighty item to use.

TAI-SHIRAKO

Red bream milt season has arrived. During the time of Hina Matsuri, red bream starts to spawn. 500g per pack.

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madai_shirako_001_edited

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HOTARUIKA - Boiled Firefly Squid

The firefly Squid is getting bigger. The price is stablizing, so please give it a try.