Toyosu Fish Market
HANTEN-AYU – Sweetfish
The season is from June to August, especially the juveniles ayu in July has soft bones and is delicious. It depends on the one's taste, but it seems that many people prefer ayu with eggs as well.
SUZUKI - Japanese seabass
The name derived from the word `Susugu` which means to rinse clean. Exhibiting the clear white flesh of Suzuki. The clear white body with a low concentration is not only pale but also greasy and delicious.
KOCHI – Flathead
The flathead is the what makes this fish unique. The flesh has nice texture, perfect for sushi and sashimi.
MATSUKAWAGAREI - Barfin flounder
Matsukawa is a high-class fish in par with flounder, some even says it is better. Great for sushi, sashimi, carpaccio, etc. It is the best fish for Japanese and Western dishes. The head and mid bones are also great for ara-juice.
SHINKO - Gizzard shad
Gizzard shad season has come. It is a material that takes time and skill to use, but it becomes a dish that display the skill of a chef.
Please use your great skills to appetize the customer.
GOMASABA - Blue mackerel
Goma Saba is a constant item in the market. Great for shime Saba, Goma-dare sauce, and more!
ISAKI - Lined Grunt
Isaki is said to be in most delicious season late spring and summer. This season's isaki is called Tsuyu Isaki and of course be used as sushi but baking adds extra sweetness into the flesh.
IWASHI - Japanese sardine
Hokkaido sardines have begun to enter this season. Ooaba sardines are coming in very fatty and they are great for sushi and sashimi.
CHIKAME-KINTOKI - Longfinned bullseye
Chikame Kintoki is a high-end fish that can be fished in the waters near Japan. The glass like red scale covered fish and has a large googly eye.
KASAGO - Marbled rockfish
The taste is the great despite of the look. The tighten white flesh is refined and taste delicious. Great for sashimi, simmered, fried, and especially for miso soup.
It's a fish from Nagano prefecture where rainbow trout and brown trout are crossed. It is characterized by the beautiful body of crimson flesh like salmon. Because it does not breed, the nutrition required for reproduction is not needed, which means it is delicious throughout the year.
AJI - Horse mackerel
Protected from the rough wave of Japan Sea, the Hamada Bay's special brand- Donchichi mackerel is here. The size is about 150 grams, but they are very fatty.
KATSUO – Bonito
Katsuura of Chiba Katsuura has a brand called "Mochi Gatsuo". From Shizuoka Yaizu is picked by Maeda-san, who is the owner of popular fish vender Sasuemaeda.
OKOZE – Devil stinger
Okoze season is late spring to summer. Please be careful when handling this fish because there is poison on the spine. A standard of "Okoze Dishes" such as Ikizukuri, deep-fried, and grilled dishes.
HANASAKIGANI – Hanasaki Crab
Hanasaki crab starts in July.
We will order directly from the source after receiving the order. Please experience the condensed crab flavor of a Hanasaki crab.
MADAKO – Octopus
The season for octopus from Kagoshima Bay is from June to August. They are brought ikijime, but it is also possible to salt scrub. If so, give us order prier.
SHIRO-IKA - Swordtip squid
Shiroika has a soft, fluffy, and sticky texture. They have a very strong sweetness and is delight.
AORI-IKA - Bigfin reef squid
Now in season Aoriika, which is thick and sweet perfect for sushi, is served 1-2kg in size.
MONGO-IKA - Ocellated cuttlefish
It is a soft, sweet and tender texture. It is on more affordable side than other squids.