Goto Island Bluefin Tuna is a King of Toro
One of the highlights of my recent Japan trip was visiting Goto Island, part of Nagasaki Prefecture. It's a remote, quiet place that most tourists overlook—but for me, it was a long-awaited destination. I finally got to visit Hashiguchi Suisan, a name I’ve heard over and over in the industry, especially from Hamachi buyers.
When I first started distributing Hamachi, chefs would often say, “If it’s from Hashiguchi, it’s the one to get.” Their fish are on another level—plump, glossy, and perfectly fatty. I’ve never considered myself a Hamachi specialist, but even with an untrained eye, you can tell there’s something different.
But what really caught me off guard was their Bluefin Tuna (Hon Maguro).
Yes, they also farm Bluefin. And it’s absolutely phenomenal. The size is about 80Kg and smaller than other Bluefin in a place like Spain or Mexico. But their tuna isn’t just about size or appearance. It’s about balance, fat content, and clean flavor—and it turns out there’s a reason it stands out so much.
For more information about the Tuna, this video clip also helps
The first thing I noticed when talking with Yui-san, the overseas sales rep, is how consistent and thoughtful their farming philosophy is. While many farms in other regions have had to adjust to rising ocean temperatures or reduce feed quality to cut costs, Hashiguchi Suisan has held its ground.
They never compromise on the feed. That’s the backbone of their quality. Even when costs go up, they invest in premium nutrition for the fish. That alone speaks volumes.
The Goto Island environment also helps. The water is cooler and cleaner than in many other farming regions, allowing the fish to grow at a steady, healthy pace. Even in the middle of summer, their Bluefin remain large and well-balanced in fat. I’ve seen farms in Kagoshima struggle with shrinking fish sizes and quality dips during the warmer months—but Goto seems to defy that trend.
And unlike many structured “certification” programs like Buri-Ō, what’s happening here is entirely driven by local pride. Farmers on Goto Island compete in their own way—participating in best-tuna competitions, not because they have to, but because they want to. That kind of culture is rare. It’s not about branding—it’s about being the best at your craft.
One more thing that really stood out: the toro content. Their Bluefin Tuna has more O-toro and Chu-toro than most farmed tuna I’ve come across. That’s a huge plus, especially for the U.S. market, where richer, fattier cuts are often preferred. It’s a natural match.
Now that I know Hashiguchi is also EU HACCP certified, I’m hoping to start introducing their Bluefin Tuna to chefs and distributors in Europe. If we can connect more people around the world with this kind of quality—that’s exactly what Hokkaido Uni Shop was built for.
If you're interested in a future shipment or want to learn more, feel free to reach out anytime!Where to purchase? Visit our website at Goto Island Bluefin Tuna
Tad Kumagai
Founder, Hokkaido Uni Shop
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