Toyosu Fish Market

November 2021

OBAKO SAWARA - Spanish Mackerel
OBAKO SAWARA - Spanish Mackerel

press to zoom
OBAKO SAWARA - Spanish Mackerel
OBAKO SAWARA - Spanish Mackerel

press to zoom
OBAKO SAWARA - Spanish Mackerel
OBAKO SAWARA - Spanish Mackerel

press to zoom
OBAKO SAWARA - Spanish Mackerel
OBAKO SAWARA - Spanish Mackerel

press to zoom
1/3

OBAKO SAWARA - Spanish Mackerel

Only ones that have been selected for their fat and firmness are given the name "Obako." This fish is shipped right after they are freshly caught. This fish is only available during this season! 

MODORI KATSUO - Bonito

Bonito caught in the spring are "Harugatuo," and those caught in the fall are 

"Modorigatsuo." In the fall, the returning Modorigatsuo are rich in fat and have more flavor. This fish is delicious as sashimi or tataki with condiments. 

MODORI KATSUO - Bonito
MODORI KATSUO - Bonito

press to zoom
MODORI KATSUO - Bonito
MODORI KATSUO - Bonito

press to zoom
MODORI KATSUO - Bonito
MODORI KATSUO - Bonito

press to zoom
MODORI KATSUO - Bonito
MODORI KATSUO - Bonito

press to zoom
1/3
BURI - Wild Japanese Yellowtail
BURI - Wild Japanese Yellowtail

press to zoom
BURI - Wild Japanese Yellowtail
BURI - Wild Japanese Yellowtail

press to zoom
BURI - Wild Japanese Yellowtail
BURI - Wild Japanese Yellowtail

press to zoom
BURI - Wild Japanese Yellowtail
BURI - Wild Japanese Yellowtail

press to zoom
1/3

BURI - Wild Japanese Yellowtail 

The cold seawater during the winter makes this fish rich in fat and gives a sweet taste and great texture. Please enjoy it as sashimi, sushi, or burishabu.

KANPACHI - Amberjack

The best season is from mid-November through February. During this time of the year, the meat has a strong flavor and is very sweet. It is highly recommended for sushi. 

KANPACHI - Amberjack
KANPACHI - Amberjack

press to zoom
KANPACHI - Amberjack
KANPACHI - Amberjack

press to zoom
KANPACHI - Amberjack
KANPACHI - Amberjack

press to zoom
KANPACHI - Amberjack
KANPACHI - Amberjack

press to zoom
1/3
TENNENN HIRAME - Wild Fluke
TENNENN HIRAME - Wild Fluke

press to zoom
TENNENN HIRAME - Wild Fluke
TENNENN HIRAME - Wild Fluke

press to zoom
TENNENN HIRAME - Wild Fluke
TENNENN HIRAME - Wild Fluke

press to zoom
1/2

TENNENN HIRAME - Wild Fluke

This fish is delicious before the spawning season, as they have just the right amount of fat. The fatty white meat is ideal for sashimi or sushi. The eggs and head are delicious when boiled.

SAMEKAREI - Roughscale Sole

The fat of this fish is sweet and very tasty. As the name suggests, it has rough skin like a shark and sticky mucus on the surface. It is a delicious fish that you would not guess from its appearance. 

SAMEKAREI - Roughscale Sole
SAMEKAREI - Roughscale Sole

press to zoom
SAMEKAREI - Roughscale Sole
SAMEKAREI - Roughscale Sole

press to zoom
SAMEKAREI - Roughscale Sole
SAMEKAREI - Roughscale Sole

press to zoom
SAMEKAREI - Roughscale Sole
SAMEKAREI - Roughscale Sole

press to zoom
1/3
MATUKAWAKAREI - Barfin Flounder
MATUKAWAKAREI - Barfin Flounder

press to zoom
MATUKAWAKAREI - Barfin Flounder
MATUKAWAKAREI - Barfin Flounder

press to zoom
MATUKAWAKAREI - Barfin Flounder
MATUKAWAKAREI - Barfin Flounder

press to zoom
MATUKAWAKAREI - Barfin Flounder
MATUKAWAKAREI - Barfin Flounder

press to zoom
1/4

MATUKAWAKAREI - Barfin Flounder

Fresh Matsukawakarei is in the market. At this time of the year, this fish is an absolute bargain with delicious meat and edges. The beautiful white meat looks great on a plate and is enjoyable for both the taste and the looks.

AKAYAGARA - Red Cornetfish

The season for delicious Akayagara has begun. When served as sashimi, it looks beautiful, and there is just the right amount of fat. It is also delicious when cooked in a hot pot, as the delicious broth is extracted from the skin and bones. 

AKAYAGARA - Red Cornetfish
AKAYAGARA - Red Cornetfish

press to zoom
AKAYAGARA - Red Cornetfish
AKAYAGARA - Red Cornetfish

press to zoom
AKAYAGARA - Red Cornetfish
AKAYAGARA - Red Cornetfish

press to zoom
AKAYAGARA - Red Cornetfish
AKAYAGARA - Red Cornetfish

press to zoom
1/3
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
KAWAHAGI - Filefish
KAWAHAGI - Filefish

press to zoom
1/3

KAWAHAGI - Filefish

Farm-raised are mostly in stock. As it gets colder, the liver grows larger, making it very tasty for soy sauce and boiled fish. The beautiful white flesh becomes more flavorful as you bite. 

HON SHISHAMO - Smelt 

Hon shishamo is Hokkaido’s taste. Its unique flavor is perfect as sashimi or grilled. 

HON SHISHAMO - Smelt
HON SHISHAMO - Smelt

press to zoom
HON SHISHAMO - Smelt
HON SHISHAMO - Smelt

press to zoom
HON SHISHAMO - Smelt
HON SHISHAMO - Smelt

press to zoom
1/2
SAYORI - Halfbeak
SAYORI - Halfbeak

press to zoom
SAYORI - Halfbeak
SAYORI - Halfbeak

press to zoom
SAYORI - Halfbeak
SAYORI - Halfbeak

press to zoom
SAYORI - Halfbeak
SAYORI - Halfbeak

press to zoom
1/3

SAYORI - Halfbeak 

Sayori has started to arrive in the market. The volume in the market is still small, but it will become more stable soon. This blue fish is enjoyable for its beautiful look and its taste. 

ISHIDAI - Striped Beakfish 

This fish is just as flavorful as sea bream. Sweet fat is contained between the meat 

and skin. You can enjoy the fatty taste and the original fish flavor as well.

ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

press to zoom
ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

press to zoom
ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

press to zoom
ISHIDAI - Striped Beakfish
ISHIDAI - Striped Beakfish

press to zoom
1/3
WAKASAKI - Japanese Smelt
WAKASAKI - Japanese Smelt

press to zoom
WAKASAKI - Japanese Smelt
WAKASAKI - Japanese Smelt

press to zoom
WAKASAKI - Japanese Smelt
WAKASAKI - Japanese Smelt

press to zoom
1/2

WAKASAKI - Japanese Smelt

The quality and availability of Wakasagi will improve from now. The bones are soft, and when cooked as tempura, it can be eaten from the head. The taste of the tender meat is extraordinary.

KUE - Longtooth Grouper

This fish is one of the representatives of high-class winter fish. The white meat is suitable for stew or fried dishes. When heated, the skin becomes gelatinous, which gives the fish a unique texture. 

KUE - Longtooth Grouper
KUE - Longtooth Grouper

press to zoom
KUE - Longtooth Grouper
KUE - Longtooth Grouper

press to zoom
KUE - Longtooth Grouper
KUE - Longtooth Grouper

press to zoom
KUE - Longtooth Grouper
KUE - Longtooth Grouper

press to zoom
1/3
KINKI - Kichiji Rockfish
KINKI - Kichiji Rockfish

press to zoom
KINKI - Kichiji Rockfish
KINKI - Kichiji Rockfish

press to zoom
KINKI - Kichiji Rockfish
KINKI - Kichiji Rockfish

press to zoom
KINKI - Kichiji Rockfish
KINKI - Kichiji Rockfish

press to zoom
1/3

KINKI - Kichiji Rockfish

This fish is characterized by its bright red color. It is fibrous and easy to separate from the body. It is very fatty from the skin to the fat, which makes it perfect for boiled dishes.

TARASIRAKO - Cod Milt

The Cod milt in good color and condition has arrived in the market.

It has no distinct flavors but is creamy and can be enjoyed as gunkan maki (warship) sushi roll or soup.

TARASIRAKO - Cod Milt
TARASIRAKO - Cod Milt

press to zoom
TARASIRAKO - Cod Milt
TARASIRAKO - Cod Milt

press to zoom
TARASIRAKO - Cod Milt
TARASIRAKO - Cod Milt

press to zoom
TARASIRAKO - Cod Milt
TARASIRAKO - Cod Milt

press to zoom
1/3
SUMIIKA - Cuttlefish
SUMIIKA - Cuttlefish

press to zoom
SUMIIKA - Cuttlefish
SUMIIKA - Cuttlefish

press to zoom
SUMIIKA - Cuttlefish
SUMIIKA - Cuttlefish

press to zoom
SUMIIKA - Cuttlefish
SUMIIKA - Cuttlefish

press to zoom
1/3

SUMIIKA - Cuttlefish

The meat of well-grown Sumiika becomes thicker, and the sweetness and flavor become very strong. It is also full of nutrition and is recommended for maintaining good health. 

AORIIKA - Bigfin Reef Squid

The Aoriika is starting to arrive in the market. It is still small but has a lot of flavor, and then it becomes even more delicious as you bite. 

AORIIKA - Bigfin Reef Squid
AORIIKA - Bigfin Reef Squid

press to zoom
AORIIKA - Bigfin Reef Squid
AORIIKA - Bigfin Reef Squid

press to zoom
AORIIKA - Bigfin Reef Squid
AORIIKA - Bigfin Reef Squid

press to zoom
AORIIKA - Bigfin Reef Squid
AORIIKA - Bigfin Reef Squid

press to zoom
1/3
SEIKOGANI - Queen Crab
SEIKOGANI - Queen Crab

press to zoom
SEIKOGANI - Queen Crab
SEIKOGANI - Queen Crab

press to zoom
SEIKOGANI - Queen Crab
SEIKOGANI - Queen Crab

press to zoom
SEIKOGANI - Queen Crab
SEIKOGANI - Queen Crab

press to zoom
1/3

SEIKOGANI - Queen Crab 

Seikogani will be in season from November. Seikogani is a female king crab. Eggs outside the shell characterize it with a nice texture and eggs inside the shell with a rich, delicious flavor. It is only available for 2 months. We accept orders in units.