Fish
Tsukiji market · daily selection
Fresh from
the morning market
Picked at the stall before sunrise, iced at 0–4°C and sent the same day. Honest seafood, honest prices, dinner sorted.
Fresh today- 24H Market dispatch
- 100% Origin traceable
- 0–4°C Iced all the way
- 5★ Market-selected
Three stalls · three catches
Pick your stall
Crab and lobster, clean-cut fish, quick-cooking shellfish — walk the floor and take your pick.
Fresh pick · this week
Today's bowl
The bowl we built first
Oysters over warm rice, shucked at the stall this morning. One bowl, set by hand — here is how it reaches your kitchen.
- Chosen at the stall — clear shells, tight hinges, cold to the touch.
- Iced and packed — flaked ice at 0–4°C, sealed before it leaves the floor.
- Cook it tonight — shuck, rinse, serve. Nothing else needed.
The sushi board
See the whole market
Three pieces, set on the board
Tuna breakdown · auction floor
See the cuts
Cut at the auction table
Kanagawa · first light
The morning swell
Ink-dark water, white spray and the first boats in. The market opens with the tide.
Harbour ice · morning landing
See the whole catch
Straight off the ice
Crustacean
Frozen Boston Lobster
Shellfish
Fresh Oysters
Shellfish
Garlic Crayfish
Petals on the market floor
CRAB · FISH · SHRIMP
The three stalls that fill the morning — and the three things worth queueing for.
Market rules
Three steps, no shortcuts
From the stall floor to your door, the same three things happen every single morning.
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01
01 · Select
Chosen at the stall
We pick by eye and by season — clear eyes, firm flesh, clean smell. If it is not right, it does not leave the market.
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02
02 · Chill
Iced within the hour
Every crate is packed on flaked ice at 0–4°C, sealed and labelled before it travels.
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03
03 · Deliver
At your door, still cold
Packed to hold temperature, with simple storage notes so nothing is wasted.
Before it reaches your table
Storage, thawing and origin — the three questions we answer every morning.
01 How should I store seafood when it arrives?
Keep it in the coldest part of the fridge and cook within 24 hours, or freeze it on the day it arrives. Frozen items go straight to the freezer.
02 What is the best way to thaw frozen seafood?
Thaw overnight in the fridge, still in its packaging. Skip warm water and room-temperature thawing — both soften the texture.
03 Where does your seafood come from?
Every crate is labelled with its origin and landing date. We buy from named fisheries and farms, and we never mix catches without saying so.