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Toyosu Fish Market

January 2022

BURI – Japanese Yellowtail (Wild)

The season for even more delicious yellowtail is coming along with the tough winter cold.

The taste of the fat stored while maturing in the cold currents is exquisite.

You can enjoy it as sushi, sashimi, salt-broiled, shabu-shabu, or in any way you like.


This is also the taste of the season. Its exquisite taste can be found in its creamy and melt-in-your-mouth texture. In recent years, it has been popular as a pickled dish or made as tempura for appetizer. We will be waiting for your order.

UNI – Sea Urchins

Sea urchins will be stable from the beginning of the year.

We offer prime, top, and standard grades.

HIRAME - Fluke (Wild)

With each bite of the meat that holds fat used for spawning, the rich flavor bursts in your mouth.

The edges of the fin also contain fat, and it is perfect in use for sushi. We recommend that you try it.

ISHIDAI - Rock porgy

The Rock porgy got their name from their strong teeth that can even chew and break down rocks.

The fat content is similar in body composite to sea bream, and you will be able to enjoy the deliciousness of the white meat.

You can of course use it for sushi, but you can also use it for a wide variety of cooking methods such as sashimi or meuniere.

KAWAHAGI - Filefish

The season for the filefish’s body and liver to become bigger is here. The meat also contains sweet fat that elevates the delicious taste.

Please try it with liver soy sauce.

WAKASAGI – Japanese smelt

The taste of winter, Japanese smelt. Would you like to try it broiled, as tempura, an appetizer, or even as a single dish for a kaiseki cuisine? 

KINKI – Broadbanded thornyhead

We recommend fishing Broadbanded thornyhead from Hokkaido at this time of year when the price rises.
It is famous for simmered dishes, but fresh ones can also be served as sashimi with roasted skin.

MASABA – Mackerel

As the winter cold gets harsh this coming season, it is also the season for the most delicious Mackerel.

Its entire body has good fat content, and the meat shines beautifully along with the color. We recommend it.

SUZUKI – Japanese Seabass

Japanese seabass will be coming in steadily from now on.
The translucent white meat has a good amount of blood and is very beautiful. It has a firm texture and is delicious with just the right amount of fat. The white meat has no particular flavor and is suitable for all kinds of dishes.

KURODAI – Black Porgy

Although we stock black seabream year rounds, it is often said that the best season is between fall and spring.
The meat has great texture and rich flavors, and can be cooked and enjoyed as Kawashimo-zukuri, sashimi, carpaccio, or seasoned rice.


With the meat containing a good fat content, you can enjoy the white meat’s deliciousness along with the sweetness of the fat. We recommend you try this not only as sashimi, but also broiled or boiled.

AKAYAGARA – Red cornetfish

Fatty Red cornetfish will arrive from Nagasaki and Kagoshima.

During this season, it is suitable as an ingredient in hot pot and produces a very good soup stock. It is also used in sushi.

MEDAI – Japanese butterfish

As you may well know, this fish has a large body and yields well.

The beautiful white meat is easy to eat and works well for any dish, and this fish is very easy to use.

SAWARA – Spanish Mackerel

This season’s Spanish mackerel have large bodies and has fat content that is on another level.

As you may well know, this can be cooked as sashimi, but can also use it for a wide variety of cooking methods such as the famous Saikyo-yaki or as carpaccio.

SAYORI – Halfbeak

We have great stock of Halfbeak that are strong and plump in texture, as well as those that are larger in size.

This beautifully transparent white meat has a clean taste, but you can still enjoy the strong, delicious flavor of the fish.

AMADAI – Tilefish

As you may well know, the origin of the Tilefish’s name (amadai in Japanese) comes from the sweetness of the white meat (amai means sweet in Japanese). Once you bite into it, the sweetness and umami will burst in your mouth. We recommend it broiled, in soup, or wrapped in konbu.

MATSUKAWAKAREI – Barfin flounder

The white meat has a strong fat content, and the edges of the fin is also delicious. The liver is also extremely delicious, and is exquisite when prepared as sashimi.

SHIRAUO – Icefish

The stock status of Icefish has begun to become stable. The relative sizing of each fish is also on the bigger size.

You cannot get enough of the popping texture. We recommend that you try it.

SUMI-IKA – Cuttlefish

The thick meat has a firm sweetness and is very delicious.

It is ideal for sushi.

AORIIKA – 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.

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