Anotgher day, Another Toyosu Market
Every time I come back to Japan, there’s one thing I must do: wake up before dawn and work a shift at Toyosu Fish Market.
Why? Because no matter how many years we’ve been in the business, you can’t truly understand the heartbeat of Japan’s seafood world—or ship the best Uni overseas—unless you’re there in person, watching, walking, tasting, learning.
We’re fortunate to work with several trusted partners at Toyosu—荷受け (intermediaries) like 東市 (Toichi)—who let us step behind the counter, see what’s available, and sometimes even get our hands dirty. Here’s what a typical morning looks like.
0:00 (Midnight) – Fish Orders Begin
Most of the fish buying is already in motion even before we arrive.
We place our advance orders with our 荷受け partners the night before. These include:
- Live fish
- Specialty items requested by our U.S. or European customers
- Rare seafood we’ve been tracking all season
This system helps us secure what we need in a fast-moving, competitive market.
4:00 AM – Uni Selection
Our real work starts here.
At 4AM sharp, we begin checking that morning’s Uni trays.
There’s no shortcut—you have to look at each lot:
- Color
- Shape
- Dryness
- Texture
- And yes, taste (when allowed)
Whether it's Bafun, Murasaki, or something extremely limited like Rishiri Uni, the quality can vary drastically from day to day. That’s why being there matters.
5:00 AM – Uni Auction
This is where things get exciting.If we see a top-tier Uni we want (especially from brands like Maruhide, or Hadate), we get ready for the auction.
It’s fast, loud, and intense—but this is where you win or lose the best lots of the day.
We bid based on our own in-house quality criteria, but also keep our overseas customers in mind:
- What’s in season?
- What can survive shipping with peak freshness?
- What’s rare and worth introducing this week?
This is the before the auction
After the auction
Also Around 4–6 AM – Tuna, Produce & Everything Else
While the Uni work is happening, we also split up and check on:
- Tuna grading
- Seasonal vegetables and fruits
- Accessories like wooden trays, sushi tools, and packaging supplies
Yes—we walk the entire market, from the refrigerated seafood halls to the produce and dry goods section. Fun fact: My pedometer once said I walked more steps than a full day at Tokyo Disneyland.
After 6 AM – The Best Breakfast in the World
By the time the morning rush is over, we’re starving.
And let me tell you: nothing beats a fresh sushi breakfast right there at Toyosu.
The chefs often use the same fish we just helped select, so the connection from sea to plate is immediate. Simple, honest, unforgettable.
Why It Matters
At Hokkaido Uni Shop, we don’t just “import” Japanese food—we live it.
This work starts while most people are asleep. We’re there at the market, making decisions that ensure what you receive overseas is the absolute best Japan has to offer.
If you’ve ever wondered what goes into that tray of Uni, or why our fish tastes just a little different—it’s because we’re on the ground, every season, working closely with suppliers and artisans to get it right.
Questions? Want to know more about our next shipments?
Reach out to us anytime at hokkaidounishop@gmail.com
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