Toyosu Fish Market
June 2026
Seasonal Salmon
Grilled
Sashimi
Seasonal Salmon
TOKISHIRAZU - White Salmon
The new season has begun, and Toki Salmon is now reaching its peak. This seasonal salmon can only be enjoyed at this time of year. Its tender, pale-colored flesh is filled with elegant umami and natural sweetness.
Recommended: grilling and sushi.
Horse Mackerel
Sashimi
Sashimi
Horse Mackerel
AJI - Horse Mackerel
Aji is in excellent condition right now. The flesh has a firm texture with a great balance of umami and sweetness. Fresh Aji
is perfect for sashimi and sushi, while fattier pieces are also excellent when grilled. It is one of the best seasonal fish to feature this month.
Recommended: sashimi, grilled dishes, and sushi.
Blackfin Seabass
Sashimi
Sushi
Blackfin Seabass
HIRASUZUKI - Blackfin Seabass
We are seeing many high-quality Hirasuzuki with thick, well-shaped bodies. The beautiful white flesh has a rich, slightly sticky texture and a deep sweetness from its fat. It is very versatile and works well for sashimi, sushi, and grilled dishes.
Highly recommended for grilled dishes, sashimi, and sushi.
Beltifsh
Grilled
Sashimi
Beltifsh
TACHIUO - Beltfish
Tachiuo is arriving with its beautiful silver body shining in the market. At this time of year, the fat content is excellent. Not only is the flesh full of flavor, but the skin also releases a deep umami the more you chew. It is highly recommended for grilling, searing, and sashimi.
Recommended: sashimi, seared and grilled dishes
Yellowtail Amberjack
Sashimi
Sashimi
Yellowtail Amberjack
HIRAMASA - Yellowtail Amberjack
We are sourcing strong, thick-bodied Hiramasa directly from Nagasaki. Its clean, refreshing flavor and mild flesh make it ideal for sashimi and sushi. Another key feature is that its umami develops even further with proper aging, making it a very versatile fish.
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Recommended: sashimi and sushi
Yellow-striped Butterfish
Shioyaki
Yellow-striped Butterfish
TAKABE - Yellow-striped Butterfish
Fresh, well-rounded Takabe are becoming more common in the market. Although small in size, Takabe has a deep and rich flavor with pleasant fattiness. It is especially delicious when grilled, bringing out its aroma and umami. It can also be used for sushi.
Recommended: grilling, sashimi, frying, and sushi
Bonito
Tataki
Tataki
Bonito
KATSUO - Bonito / Skipjack
Katsuo is arriving steadily from areas such as Ehime and Chiba. This season’s Katsuo has a light and clean taste, while still carrying the deep umami and character that Katsuo is known for. It is a perfect fish to showcase the beginning of summer, especially as sashimi or tataki.
Recommended: sashimi and tataki
Japanese Whiting
Sushi
Tempura
Japanese Whiting
KISU - Japanese Whiting
Kisu is getting better as the season progresses. Before the spawning season, many fish have been feeding well and developing a good body condition. The flesh has an elegant sweetness with a delicate amount of fat. It is highly recommended for tempura, fried dishes, and sashimi.
It is excellent for sashimi, and when grilled, the flesh tightens further and the umami becomes even more pronounced.
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Recommended: tempura, fried, grilled, and sashimi
Pike Conger
Yubiki
Yubiki
Pike Conger
HAMO - Pike Conger
The Hamo season has begun. Hamo is one of the essential fish that marks the beginning of summer. At this time of year, many fish have stored plenty of nutrients and have a rich, full body. The flesh is fluffy, delicate, and full of refined umami.
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Recommended: yubiki, tempura, and clear soup dishes.