Toyosu Fish Market
AKI-SAKE - Autumn Chum Salmon
The autumn salmon season is beginning. It has well-balanced meat to fat ratio in comparison to summer tokijyake.
SAWARA - Spanish Mackerel
Larger size mackerel are being brought ashore. Sawara, this season, has a perfect amount of fat. You can use it in a variety of menus.
KAWAHAGI - Threadsail Filefish
MASABA - Chub Mackerel
It is a fish that can be obtained throughout the year, but Autumn is the best season for Masaba. The fish is very fatty this time of the season. It is recommended for both raw and cooked menus.
AMADAI - Horsehead Tilefish
Amadai is known for its sweet taste. The larger fish is excellent for sashimi. Grilling the skin enhances its sweet flavor and is very delicious.
MANAGASTUO - Harvestfish
Managastuo is known for its sweet taste. The larger one is great for sashimi. Grilling the skin enhances its sweet flavor and is very delicious.
SUJIKO - Salmon Roe
Sujiko has a membrane that is more delicate than usual ikura. Please, enjoy the unique texture. The row goes perfectly with white rice. Since Sujiko can only be obtained in the Autumn season, it is recommended for a seasonal menu.
HANASAKI - Hanasaki-Crab
It is king crab meat stuffed inside the shell. It has a deep crab flavor that goes perfectly as a side dish for sake.
TENNEN MADAI - Wild Red Seabream
Sea bream will be the taste of Autumn. It has a beautiful white flesh that is rich in fat. Perfect for sashimi and grilling.
KINKI - Thorhead
It is a popular high-end fish in the East. The flesh is rich in fat throughout and ideal for stews. The gelatinous/collagenous flesh is not only delicious but very healthy.
TENNEN HIRAME - Wild Halibut
It is an ideal fish for sashimi and sushi. Wrapping this high-quality flesh with konbu-kelp adds umami flavor and is very tasty.
OCHIAYU - Sweetfish with Baby
Ayu with baby is starting. Since it has more fat content compared to summer fish, the flesh is much moister. This fish is seasonal, so order fast.
TENJYOU BURI - Wild Yellowtail
This buri announced the arrival of buri season. Compared to winter buri, the flesh is not too fatty and has a luxurious balanced taste.
ITOYORI - Golden Threadfin-Bream
It is a colorful fish for an excellent visual dish. Ideal for baked, grilled, and stew dishes. Due to the watery flesh, the meat will not harden when cooked and keeps its tenderness.