• About Kyotatsu
  • Coexistence with the Toyosu Market
  • About Shari (rice)
  • Tradition and evolution of Edo

Coexistence with the Toyosu Market

With the best connoisseur who understands discerning genuine ingredients.

In recent years, it has been said that the seafood that comes directly from the sea, not through the fish market, is more delicious, fresh, and cheap. However, all the fish that comes directly from the sea are not always selected properly.

At the Toyosu market, the seafood that is sold is known to be the best, and is gathered from fishing ports from all over the country. There, the seafood is auctioned off by a professional middle-wholesaler’s eyes. They are then displayed at whole-sale stores. Then, we select the ingredients that will leave the customers feeling delighted. The many steps that are taken by the connosuier are important to serve the best seafood.

We have been receiving the domestic natural raw tuna throughout the year. In recent years, catches of domestic natural raw tuna continued to decline, which is very severe. Looking at the numbers at the Seri (auction) for tuna, the amount that has been purchased has come in surprisingly limited, even in a high-level sushi shop. In Kyotatsu, we offer the customers the fragrance and the acidity of scarcity valued in domestic natural raw tuna, with the half value of exclusive shops all year round. This tuna comes from the tuna middle trader called Ishi-ji, whom sushi craftsmen want and yearn to work with at least once, only dealing with the best domestic natural raw tuna in Toyosu. Ishi-ji has worked only with well-established restaurants of famous luxury sushi, never with chain stores or Kaiten-sushi. In addition, to handle the best shrimp in Toyosu, luxury shrimps from middle trader Kamefuku, including the finest of prawns, offers a variety that is not tasted at other stores.

Each store manager also chooses other various fish, and Kyotatsu delivers the best quality ingredients while working with middle traders of Toyosu.

Throughout the year, the location where domestic natural raw tuna is caught changes every season. Please enjoy the best tuna served each month within each season. (The Oma (Aomori-Prefecture) tuna, although there are differences in each year, are usually caught during mid-August to mid-January of every year).