Toyosu Market in Tokyo is the heart of Japan’s seafood world and the largest fish market on earth.
For decades Tsukiji Fish Market was the legendary destination for chefs and travelers alike. In 2018, it moved to Toyosu Market – a new and modern facility designed to uphold the same traditions with world-class quality control.
Unlike Tsukiji, Toyosu’s inner market is not open to tourists. Access is limited to licensed buyers and chefs. This exclusivity ensures that only professionals who understand the craft can select the right fish, safeguarding both quality and tradition.
The market comes alive at dawn with the famous tuna auction beginning before sunrise, where some of the world’s most prized bluefin can fetch record prices. Chefs carefully evaluate each fish’s cut, color, fat content, and freshness to ensure only the best reaches their counters.
Toyosu offers more than tuna. It is home to over 400 species of fish and seafood, including:
🦪 Shellfish delicacies such as uni (sea urchin), abalone, and scallops.
🐟 Seasonal fish like katsuo (bonito) in spring or sanma (Pacific saury) in autumn.
🐡 Rare catches like fugu (pufferfish), handled only by certified masters.
🌊 Ocean essentials like nori (seaweed), wasabi, soy sauce, and premium sushi rice—everything a chef needs for true Edomae sushi.
One of the unique joys of competing in the World Cup of Sushi in Tokyo is the rare opportunity to work directly with extraordinary ingredients only accessible from Toyosu. It’s this combination of mastery and sourcing that makes the competition both challenging and thrilling.
While Toyosu may be oceans away, at Kaizen our philosophy is the same: every piece of sushi begins with respect for finest ingredients, handled with precision and care.