Toyosu Market in July


HANTEN-AYU – Sweetfish

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

SUZUKI - Japanese Sea perch

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.

MATSUKAWAKAREI – Barfin flounder

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

SHINKO - Baby 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!

IWASHI – Japanese sardine

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 - 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.

ISAKI – Chicken grunt

KAN ISAKI – Japanese grunt fish

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.

KASAGO – Marbled rockfish

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.

AJI – Horse mackerel (Donchicchi Brand)

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.



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.

KATSUO – Bonito

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.

KOCHI – Flathead

MAGOCHI - Flathead

It is the representative of summer fish.
The tight, transparent white body, has refreshing and elegant taste, it is very delicious.

OKOZE – Devil stinger

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(Boiled) – Boiled Hanasaki Crab

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

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

AORI-IKA - Bigfin reef squid

Now in season Aori-ika, which is thick and sweet perfect for sushi, is served 1-2kg in size.

MONGO-IKA – Cuttlefish

Ko-Ika / Mongo Ika - Cuttlefish

It is a soft, sweet and tender texture. It is on more affordable side than other squids.