TOYOSU FISH MARKET

Toyosu Fish Market

The Toyosu Fish Market is a famous seafood market located in the bay of Tokyo. The day it opened in 2018, it became the largest wholesale fish market in the entire world.  Every day our seafood experts are here to secure us some rare fish you can see below.

For More Information or To Place Your Order Call (773)826-2840​

Alfonsino is a prized deep-sea fish with tender and flavorful flesh. Known for its rich, buttery taste, it’s perfect for grilling, sashimi, and various culinary creations.

Baby Smelt, or Chiayu in Japanese, are tiny, delectable fish that make for a flavorful and crunchy treat. Ideal for snacking, appetizers, or as a topping, they offer a unique and satisfying taste.

Barracuda, also known as Kamasu in Japanese, is a sought-after fish with firm, white flesh and a mild, sweet flavor. Perfect for grilling, sashimi, or various culinary applications, it adds a delectable touch to your seafood dishes.

Bluefish, known as Kuromutsu in Japanese, is a prized fish with rich, oily flesh and a robust flavor. Ideal for grilling, smoking, or sashimi, it adds a distinctive and savory profile to your seafood creations.

Blue Fusilier, or Aodai in Japanese, is a delectable and tender fish known for its mild, sweet flavor. Perfect for grilling, frying, or sashimi, it adds a delightful touch to your seafood dishes.

Blue Nose, known as Medai in Japanese, is a highly-prized fish with a delicate, sweet flavor and tender flesh. It adds an exquisite and refined taste to your seafood dishes.

Bluefin Tuna, referred to as Hon Maguro in Japanese, is a legendary and sought-after fish with rich, buttery flesh. Prized for its exquisite taste and texture, it is ideal for sashimi, sushi, and various gourmet dishes.

Boiled Squid, or HotaruiKa in Japanese, is a delightful seafood delicacy known for its tender and slightly sweet taste. Perfect for appetizers, salads, or as a flavorful addition to your dishes, it offers a unique and satisfying culinary experience.

Bonito, or Katsuo in Japanese, is a prized fish with a unique umami-rich flavor. It’s a key ingredient in Japanese cuisine, used to make dashi stock and enjoyed in various preparations. This firm, pink to redfish is low in fat and holds cultural significance in Japan, where it’s used to make katsuobushi, famous bonito flakes.

Butterfish, also known as Ebodai, is a delectable and delicate fish celebrated for its mild, buttery flavor and tender flesh. This species, often referred to as Centrolophus niger, is distinguished by its sleek, elongated body and silvery skin. Ebodai is highly regarded in culinary circles for its subtle, yet rich taste.

Char, known as Iwana in Japanese, is a cold-water fish species celebrated for its exquisite taste and visual appeal. Iwana, scientifically known as Salvelinus, is typically found in pristine mountain streams and lakes. This fish boasts delicate, flaky flesh with a mild, slightly sweet flavor.

Cockles, known as Torigai in Japanese, are small, flavorful bivalve mollusks that are highly regarded in culinary traditions worldwide. These marine mollusks are characterized by their distinctive, heart-shaped shells and tender, briny flesh.

Cod, referred to as Tara in Japanese, is a versatile and popular fish known for its mild, flaky white flesh. This species, scientifically called Gadus morhua, is widely recognized for its culinary value.

Cod milt, known as Shirako in Japanese, is a delicacy that might be an acquired taste for some but is highly prized in certain culinary traditions. Shirako is the sperm sac or milt of male codfish, and it has a creamy, custard-like texture. It is often prepared as a seasonal delicacy in Japan, lightly seasoned, and served as a topping in dishes like sushi or tempura.

Conger eel, known as Anago in Japanese, is a popular and flavorful seafood delicacy. This long, snake-like fish, scientifically called Conger myriaster, is cherished for its tender, white flesh, and a mildly sweet taste.

Conger eel, also referred to as Noresore, is a unique and sought-after fish in Japanese cuisine. This type of eel, scientifically known as Ariosoma anagoides, is slender and elongated, with a distinct appearance. Noresore is appreciated for its tender and delicate flesh with a subtly sweet and savory flavor.

Cornet fish, known as Akayagara in Japanese, is a unique and slender fish with an elongated, tube-like body. Scientifically called Fistularia petimba, it stands out for its distinctive appearance. Akayagara features delicate, white flesh with a mild, sweet taste. While it might not be as common as some other seafood options, this fish is valued for its exceptional taste.

Cuttlefish, known as Sumi-Ika in Japanese, is a fascinating and flavorful marine creature that is a close relative of squids and octopuses. Scientifically referred to as Sepiida, cuttlefish is distinguished by its soft, bone-like structure called the cuttlebone, which helps with buoyancy control. It is prized for its tender, white flesh with a mildly sweet, oceanic flavor.

Eel, known as Ikejime Unagi in Japanese, is a cherished seafood with a rich and succulent flavor. Scientifically, it is part of the Anguillidae family. Ikejime is a traditional Japanese method of slaughtering fish to maintain freshness and flavor. Unagi, which refers specifically to freshwater eel, is known for its tender, flaky texture and a sweet, savory taste. It is commonly enjoyed grilled and glazed with a special sauce, often served on rice or in sushi. Unagi prepared using the Ikejime technique is highly regarded for its quality, making it a popular delicacy in Japanese cuisine and a favorite among seafood enthusiasts.

Filefish, known as Umazurahagi in Japanese, is a remarkable marine species celebrated for its unique appearance and mild, delicate taste. Scientifically referred to as Monacanthus, the Umazurahagi is characterized by its slim, flat body and intriguing patterned skin. Its tender, white flesh offers a subtle, slightly sweet flavor, making it a prized ingredient in Japanese cuisine.

Flathead, known as Magochi in Japanese, is a popular fish with a distinct appearance and delightful flavor. This species, scientifically called Platycephalidae, has a flattened head and elongated body, which contributes to its unique profile. Magochi features tender, white flesh with a mild, sweet taste, making it a sought-after option in Japanese cuisine.

Flounder, known as Makogarei in Japanese, is a popular and delectable flatfish. This species, scientifically referred to as Pleuronectidae, is characterized by its flat, diamond-shaped body and both eyes on one side. Makogarei boasts tender, white flesh with a delicate, sweet flavor.

Matsukawa, also known as flounder, is a popular and delectable flatfish with a distinct appearance. This species is characterized by its flattened body, and it is scientifically classified under the family Pleuronectidae. Matsukawa offers tender, white flesh with a subtle, sweet flavor.

Fluke, known as Hirame in Japanese, is a prized flatfish renowned for its exceptional taste and presentation. Scientifically classified under the family Pleuronectidae, Hirame features a distinctive diamond-shaped body and a subtle, sweet flavor.

Flying fish, or Tobiuo in Japanese, is a fascinating marine species known for its extraordinary ability to glide above the water’s surface. Scientifically, it belongs to the Exocoetidae family. Tobiuo has a sleek, streamlined body and distinctive elongated pectoral fins. While its flesh is edible, it is primarily celebrated for its unique performance in nature. These fish launch themselves into the air and “fly” to evade predators, a remarkable sight in tropical waters.

Frozen sardine, also known as Shirasu in Japanese, is a seafood delicacy that offers a fresh, briny taste and a tender texture.

Green eyes, or Me-hikari in Japanese, are a fascinating and lesser-known fish species with striking emerald-colored eyes. Scientifically known as Heteromycteris hikari, Me-hikari has a slender, elongated body and unique appearance. While it may not be as common in the culinary world, its white flesh offers a mild, delicate flavor. 

Greenling, known as Ainame in Japanese, is a coastal fish appreciated for its mild and slightly sweet flavor. Scientifically classified under the family Hexagrammidae, Ainame typically boasts a greenish hue and a firm, white flesh.

Grouper, or Kihata in Japanese, is a sought-after fish known for its firm, white flesh and sweet, mild flavor. Scientifically classified under the Serranidae family, Kihata is highly regarded in Japanese cuisine.

Azukihata, or Grouper, is a prized fish renowned for its firm, white flesh, and a mildly sweet, delicate flavor. This species, scientifically known as Epinephelus coioides, is highly regarded in various culinary traditions.

Kijhata, a kind of Grouper, is a prized fish renowned for its delicious, white flesh and a mildly flavor.

Halfbeak, known as Sayori in Japanese, is a slender and graceful fish with a distinctive, elongated beak-like mouth. Scientifically referred to as Hemiramphidae, Sayori is recognized for its striking appearance. It offers tender, mild-flavored white flesh with a subtle, slightly sweet taste.

Hanasaki crab, known as Hanasakigani in Japanese, is a prized and visually striking crab variety. Scientifically called Paralithodes brevipes, it is distinguished by its distinctive appearance, featuring long, branching claws that resemble cherry blossoms in full bloom (hence the name “Hanasaki,” which means “flower blooming”). This crab is highly regarded for its succulent, sweet, and delicate meat.

Herring, known as Nishin in Japanese, is a small, oily fish that plays a significant role in global cuisine. Scientifically referred to as Clupea, Nishin is appreciated for its distinctive flavor and rich, nutritious meat.

The Hobo, also known as the Bluefin Searobin, is a distinctive fish with a captivating appearance. Scientifically classified under the family Triglidae, this species is characterized by its elongated body, prominent pectoral fins, and spiky, armor-like scales. Hobo is less common in the culinary world but is appreciated for its tender, white flesh with a subtle, sweet flavor.

Icefish, known as Shirauo in Japanese, is a tiny, translucent fish that inhabits the cold waters of the Sea of Japan. Scientifically classified under various species, Shirauo are appreciated for their ethereal appearance and mild, subtle flavor.

Jack Mackerel, known as Tsuri Aji in Japanese, is a popular and flavorful fish found in various oceans around the world. Scientifically referred to as Trachurus japonicus, Tsuri Aji is prized for its rich, oily flesh and distinctive taste.

Japanese Whiting, known as Kisu in Japanese, is a small, silvery fish celebrated for its delicate flavor and tender flesh. Scientifically referred to as Sillago japonica, Kisu is a popular ingredient in Japanese cuisine.

Kegani crab, also known as horsehair crab, is a highly prized and delectable crab species. Scientifically classified as Erimacrus isenbeckii, this crab is recognized for its slender body and long, hair-like spines that cover its shell.

King Crab, known as Tarabagani in Japanese, is one of the most celebrated and sought-after crab species in the world. Scientifically classified as Paralithodes camtschaticus, Tarabagani is known for its colossal size and succulent, sweet, and tender meat.

Kinki, also known as Thornyhead, is a prized catch in Japanese cuisine, celebrated for its delicate, sweet flavor and tender, flaky texture. Often featured in traditional dishes and sushi, this seafood delicacy offers a delightful balance of taste and tenderness, making it a favorite choice for those with a palate for the ocean’s finest.

Knifejaw, or Ishidai in Japanese, is a highly-regarded fish celebrated for its delectable flavor and firm, succulent texture.

Goma-Saba, a variety of mackerel, is a savory delight in Japanese cuisine, cherished for its robust, slightly oily flavor and firm, meaty texture.

Akoudai, also known as Ocean Perch, is a delectable fish known for its sweet and mild flavor, accompanied by a tender, flaky texture.

Tako-Ashi, or Fresh/Boiled Octopus, is a versatile and ocean-fresh delicacy.

Iidako, or Fresh/Boiled Octopus, is a versatile delight from the sea. It offers a unique combination of tenderness and flavor. What sets it apart is the careful balance of fresh and boiled preparations, resulting in a texture that’s both tender and satisfying.

Onaga, also known as Seabream or Onagadai, is a cherished fish in Japanese cuisine, celebrated for its delightful, mildly sweet flavor and tender, flaky texture. 

Kue, commonly known as Ouper, is a fish with a uniquely delectable taste and tender texture. It is often celebrated in various culinary traditions for its rich flavor and versatility in cooking.

Madara, also known as Pacific Cod, is a versatile and delicious fish highly regarded for its mild, flaky texture and delicate flavor. 

Tairagai, or Pen Shell, is a delightful seafood delicacy celebrated for its sweet, succulent flavor and tender texture.

Hamo, also known as Pike Eel, is a delicacy in Japanese cuisine, highly regarded for its unique, delicate flavor and tender, flaky texture.

Managatuo, also known as Pomfret, is a prized fish in many culinary traditions, celebrated for its delicate, slightly sweet flavor and firm, flaky texture.

Aka-Mebaru, also known as Rockfish, is a distinguished fish in Japanese cuisine, celebrated for its rich, sweet flavor and tender, flaky texture.

Kurosoi, also known as Rockfish, is a prized catch in various culinary traditions, cherished for its sweet, mild flavor and firm, flaky texture. 

Mejina, commonly referred to as Rudderfish is a beloved fish in Japanese cuisine, celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Fujisan Salmon, a premium salmon variety, is celebrated for its rich flavor and succulent, flaky texture. Fujisan Salmon, named after the iconic Japanese peak, stands as a testament to nature’s perfection. With a flavor as vibrant as its namesake, this salmon variety boasts a rich, buttery taste and a texture that’s nothing short of sublime.

Sujiko, also known as Salmon Roe, is a seafood delicacy cherished for its unique briny flavor and delightful, pop-in-the-mouth texture. 

Hatahata, commonly known as Sandfish, is a revered fish in Japanese cuisine, celebrated for its distinct, slightly sweet flavor and tender, flaky texture.

Iwashi, commonly known as Sardine, is a flavorful fish celebrated in various culinary traditions, cherished for its rich taste and tender, flaky texture.

Sanma, also known as Saury, is a beloved fish in Japanese cuisine, celebrated for its robust, slightly oily flavor and tender, flaky texture.

Hotate, also known as Scallop, is a cherished seafood delicacy celebrated for its sweet, delicate flavor and tender, buttery texture.

Hakkaku, commonly known as Sculpin, is a distinctive fish highly regarded for its robust flavor and firm, flaky texture.

Suzuki, also known as Sea Bass, is a prized fish in Japanese cuisine, celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Fukko, also known as Sea Bass, is a highly-regarded fish celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Hirasuzuki, also known as Sea Bass, is a culinary delight celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Sea Bream Roe Milt, a delicacy in Japanese cuisine, is a rich and creamy treasure from the sea. With a luxurious, buttery texture and a subtle, briny taste.

Hiro-Baigai, also known as Sea Snail, is a delicacy celebrated for its unique, briny flavor and tender, chewy texture.

Hokkaitsubu, or Sea Snail, is a delightful ocean treasure celebrated for its unique, briny flavor and tender, chewy texture.

Tennen Hoya, also known as Sea Squirt, is a fascinating and flavorful ocean delicacy. With a unique, briny taste and a texture that’s both tender and slightly crunchy, this seafood gem offers a delightful contrast of flavors and mouthfeel. 

Uni, also known as Sea Urchin, is the crown jewel of the ocean, celebrated for its exquisite, buttery flavor and velvety texture.

Mato-Dai, also known as Seabream, is a beloved fish in Japanese cuisine, celebrated for its mild, slightly sweet flavor and tender, flaky texture. 

Renkodai, also known as Seabream, is a culinary delight celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Shinko, also known as Shad, is a flavorful and versatile fish celebrated for its distinct taste and tender, flaky texture.

Ayu, also known as Smelt, is a delightful fish celebrated for its sweet, slightly nutty flavor and tender, flaky texture.

Wakasagi, also known as Smelt, is a small but flavorful fish cherished for its mild, slightly sweet taste and tender, flaky texture.

Zuwai-Gani, also known as Snow Crab, is a highly-prized crustacean celebrated for its succulent, sweet meat and delicate, tender texture. Often featured in luxurious seafood dishes, this culinary gem offers a delightful blend of flavors.

Seiko-Gani, also known as Snow Crab, is a culinary delight celebrated for its succulent, sweet meat and delicate, tender texture. Often featured in high-end seafood dishes, this culinary gem offers a delightful blend of flavors and tenderness, making it a preferred choice for those who appreciate the ocean’s most exquisite treasures.

Sawara, also known as Spanish Mackerel, is a flavorful and versatile fish celebrated for its rich, slightly oily taste and tender, flaky texture.

Shinika, also known as Squid, is a seafood delicacy celebrated for its unique, mildly sweet flavor and tender, chewy texture.

Surume Ika, also known as Squid, is a versatile and flavorful seafood celebrated for its mild, slightly sweet taste and tender, chewy texture.

Hotaruika, also known as Firefly Squid, is a unique and delightful seafood, celebrated for its briny, oceanic flavor and tender, slightly crunchy texture.

Shima-Aji, also known as Striped Jack, is a prized fish in Japanese cuisine, celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Sweetfish, often called “Ayu” in Japan, is a delectable freshwater fish known for its distinctive sweet flavor and tender, flaky texture. This fish is a sought-after delicacy in various culinary traditions.

Isaki, also known as Threeline Grunt, is a flavorful and versatile fish celebrated for its mild, slightly sweet taste and tender, flaky texture.

Amadai, also known as Tilefish, is a premium fish celebrated for its mild, slightly sweet flavor and tender, flaky texture.

Sazae, also known as Top Shell, is a delightful marine mollusk celebrated for its unique, briny flavor and tender, slightly chewy texture. 

Kawahagi, also known as Triggerfish, is a unique and flavorful fish celebrated for its rich, slightly sweet taste and firm, flaky texture.

Saba, also known as Wild Mackerel, is a flavorful and versatile fish celebrated for its rich, slightly oily taste and tender, flaky texture.

Buri, also known as Yellowtail, is a highly-regarded fish in Japanese cuisine, celebrated for its rich, slightly oily flavor and tender, flaky texture.

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Our Locations

340 North Sacramento Blvd,
IL 60612, Chicago, USA

Boston Fish Pier, Bay 25-27, 212 Northern Avn, MA, 02210, Boston, USA

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Opening Hours

Monday to Thursday

7:00AM - 4:00PM

Friday, Saturday

7:00AM - 12:00PM

Sunday

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