サワラ

カワハギ

Kawahagi has started to come back. We handle both wild and framed. For now, the farmed ones are more stabled.

The autumn salmon season is beginning. It has well balanced meat to fat ratio compared to summer tokijyake.

Larger size is being brought up a shore. Sawara in this season has perfect amount of fat. . You can use it in various menus. 

Toyosu Market Recommendation

KAWAHAGI 

 Owase, Mie / Ehime / etc 

AKISAKE

 Kushiro City, Hokkaido 

秋鮭

SAWARA 

Yaizu City, Shizuoka 

 

 

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Known for its sweet taste. The larger one is great for sashimi. Grilling the skin enhances its sweet flavor and is very delicious.

Sujiko has a membrane delicate than of usual ikura, please enjoy the unique texture. Goes perfectly with white rice. Since Sujiko can only be obtain in Autumn season it is a recommended for seasonal menu.

SUJIKO 

Kushiro City, Hokkaido 

筋子

アマダイ

AMADAI 

 Kanagawa / Yamaguchi 

MASABA 

 Kanagawa / Hyogo 

マサバ

It is a fish that can be obtained throughout the year, but Autumn is the best season for saba. Very fatty this time of the season. Recommended use for both raw and cooked menu.

マナガツオ

MANAGATSUO

 Awa, Tokushima / Setouchi / Oita 

Known for its sweet taste. The larger one is great for sashimi. Grilling the skin enhances its sweet flavor and is very delicious.

 

 

   

It will be the taste of autumn sea bream. It has a beautiful white flesh which contains rich in fat. Perfect for sashimi and grill.  

MADAI 

 Amakusa City, Kumamoto /  

Kagoshima / etc. 

天然真鯛

花咲ガニ

HANASAKIGANI 

 Hokkaidō Hanasaki Area 

It is a king crab meat stuffed inside its shell. It has a deep crab flavor which goes perfect as side dish for sake.

天然ヒラメ

TENNEN HIRAME 

 Tsugaru City, Aomori / etc. 

It is an ideal fish for sashimi and sushi. Wrapping this high-quality flesh with konbu-kelp adds umami flavor and is very tasty.

キンキ

It is a popular high-end fish in east. The flesh rich in fat throughout the body. Ideal for stew dishes. The gelatinous/collagenus flesh is not only delicious but very healthy.

KINKI 

 Nemuro City, Hokkaido 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OCHIAYU 

 Wakayama / Ehime / Etc 

Ayu with baby is starting. Since it has more fat contain compared to summer ones, the flesh is much moister. The season is limited so order fast. 

落ち鮎（子持ち）

EZO AWABI 

 Korea 

It is delivered alive. Has a very strong taste with its tender meat. Perfect for sashimi and steak style menu. 

蝦夷アワビ

TENJYOU‐BURI

Off the east coast of Hokkaido 

天上ブリ

It is a buri that let you know the arrival of buri season. Compared to winter buri, the flesh is not too fatty and has a luxurious balanced taste. Very farm and tender.

ITOYORI 

 Kagoshima / Etc 

It is a colorful fish for nice 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.

イトヨリ