Tsukiji Ohta

Fresh Fish

Established in 2014, Ohta Foods Market Co., Ltd. serves as the export-oriented arm of Tsukiji Ohta, a prominent seafood wholesaler operating out of Tokyo’s Toyosu Market. Leveraging decades of industry experience, the company specializes in the global distribution of premium fresh fish, utilizing air-freight to supply high-end restaurants and retailers throughout Asia and North America.

A significant milestone occurred in 2024 when the company became part of the U.S.-based Mutual Trading Co., Inc. This transition integrated them into the Takara Shuzo International Group, a move that has fortified their logistics network. This partnership ensures a highly responsive and consistent supply chain for fresh seafood on a global scale.

Bringing Toyosu Market to the World Stage

Logo of Ohta Foods Market with a stylized design and the name 'Ohta Foods Market' against a blue sky background. The design features a circle with a red dot in the center and wave-like lines below, made up of images of fish, seafood, and food items.
Sky with Ohta Foods Market logo and arrow shape filled with images of fish and seafood.

Bringing Toyosu Market to the World Stage

Established in 2014, Ohta Foods Market Co., Ltd. serves as the export-oriented arm of Tsukiji Ohta, a prominent seafood wholesaler operating out of Tokyo’s Toyosu Market. Leveraging decades of industry experience, the company specializes in the global distribution of premium fresh fish, utilizing air-freight to supply high-end restaurants and retailers throughout Asia and North America.

A significant milestone occurred in 2024 when the company became part of the U.S.-based Mutual Trading Co., Inc. This transition integrated them into the Takara Shuzo International Group, a move that has fortified their logistics network. This partnership ensures a highly responsive and consistent supply chain for fresh seafood on a global scale.

Person wearing gloves preparing to cut or fillet a large fish on a cutting board.
Person wearing blue gloves handling a silver-colored medical or laboratory sample inside a foam container lined with aluminum foil.
Workers in protective clothing working in a clean manufacturing or packaging facility.
Stacked white plastic containers with colored labels and 'Fragile' warning, arranged on blue, yellow, red, and green pallets.
Stacked white plastic containers with colored labels and 'Fragile' warning, arranged on blue, yellow, red, and green pallets.

Tsukiji Ohta’s Strength

Silhouette of an airplane taking off against a colorful sunset sky with clouds

  • The Tsukiji OFM System® gives customers access to:

    ・ Real-time market information from Japan
    ・ Flexible ordering from any device, anytime
    ・ Live updates on stock availability and recommended alternatives via social media

    Our platform allows chefs and buyers to shop for the freshest Japanese fish with ease—replicating the immersive feel of a seafood market while providing the convenience of online ordering. It’s a stress-free way to upgrade any menu.

Image showing a warehouse with pallets of packaged goods, a storage area with stacked goods, and an airplane flying in the sky.
Image showing a warehouse with pallets of packaged goods, a storage area with stacked goods, and an airplane flying in the sky.

  • Ohta Foods Market is building a global cold chain network based in the Toyosu Market.

    Serving as the trading arm for our group companies, we coordinate with in-market logistics partners and our local group entities overseas to deliver temperature-controlled products worldwide.

    These products are carefully packed using freshness preservation technology right within the Toyosu Market.

Train station entrance with Japanese sign and an electronic display board.

  • Established in 1950, Tsukiji Ohta has long been dedicated to delivering top-quality fresh fish, backed by generations of skill in selecting the finest seafood.

    At their HACCP-certified facility in Toyosu Market, their focus on freshness and quality ensures that only carefully selected products are released, then delivered under the highest care and respect to nature.

    Driven by the words they cherish most—“That was excellent!”—we continue our pursuit of excellence with every shipment.

Tsukiji Ohta’s Seasonal Fresh Fish

Featured Fish for August

Fresh sliced sashimi fish with visible skin on a plate, with a close-up inset showing the cross-section of the fish slices.
Fresh sliced sashimi fish with visible skin on a plate, with a close-up inset showing the cross-section of the fish slices.

  • Early Summer ~ Summer

    Suzuki, or Japanese sea bass, changes names as it grows - as if being promoted - starting with “Seigo” then “Fukko”, and finally “Suzuki”. The Japanese seabass comes into season in summer having a mild flavor and tender texture, which is great for sushi or sashimi. The whole sea bass is good steamed or roasted for both Asian and Western dishes.

Suzuki (Japanese Seabass)

  • Early Summer ~ Early Fall

    White squid (kensaki squid) begins to see an increase in catches starting in early summer, reaching its peak season in August and September. It is characterized by its strong sweetness and soft flesh, making it particularly recommended for sashimi. It can also be enjoyed in a variety of preparations, such as tempura, fried, or simmered dishes.

Shiro Ika (White Squid)

  • Summer

    Marbled flounder is a premium white fish prized for its delicate sweetness and refined flavor. Its firm yet tender texture makes it ideal for sashimi, while also lending itself beautifully to simmered dishes, tempura, and meunière.

Makogarei (Marbled Flounder)

Yellow sun icon with a circular outline and stylized sun rays.

Summer Season Fish

Fresh fish on ice and skewered fish grilled over an open flame.
Fresh fish on ice and skewered fish grilled over an open flame.

Ayu (Sweet Fish)

  • Spring ~ Summer

    Ayu, which is translated “sweet fish” because of its unique flavor said to resemble watermelon, is a summer delicacy. Ayu is more eaten grilled with salt known as shioyaki. Ayu can also be cooked tempura-style, deep fried, or cooked with rice.

Fresh fish on ice and a sashimi platter with sliced fish garnished with green leaves and chopped green onions.

Isaki (Chicken Grunt)

  • Spring ~ Summer

    Isaki comes into season during the early summer ~ summer in Japan. With every bite of the pale-pink flesh, you can enjoy its tasty fat. The ideal method of eating Isaki is as sashimi or as sushi to best enjoy Isaki’s firm texture, and its mild, sweet flavor. This versatile fish can be prepared using many methods for any type of cuisine.

Fresh fish in a metal container and a plate with cooked fish fillets with vegetables and lemon.

  • Summer

    As its name suggests, Tachiuo is a long, thin, and flat fish resembling a belt (katana, or sword, in Japanese). Its caught throughout the year and has a consistent flavor in any season, but it is at its fattiest and most delicious in midsummer. It can be prepared in a variety of ways, including grilled, fried, and simmered.

Tachiuo (Belt Fish)

Fresh fish fillets with fish skin on top of a cutting board.
Fresh fish fillets with fish skin on top of a cutting board.

  • Early Summer ~ Summer

    Suzuki, or Japanese sea bass, changes names as it grows - as if being promoted - starting with “Seigo” then “Fukko”, and finally “Suzuki”. The Japanese seabass comes into season in summer having a mild flavor and tender texture, which is great for sushi or sashimi. The whole sea bass is good steamed or roasted for both Asian and Western dishes.

Suzuki (Japanese Seabass)

Fresh whole fish and sliced fish sashimi on a platter.

  • Spring ~ Summer

    Hiramasa has a firm, yet delicate texture, and a rich, buttery flavor with a hint of sweetness. The flesh is pale pink and features a moderately fat content, contributing to its rich taste. It is less great and has a softer flavor compared to other yellowtail species like hamachi. It excels in various culinary preparations, including sashimi, sushi, grilled or pan-seared dishes, ceviche, and smoking,

Hiramasa (Yellow Amberjack)

Green leaf icon inside a circle

Spring Season Fish

Freshly caught squid arranged on ice with a serving of cooked squid in sauce garnished with herbs.

Komochi Yari Ika

  • Winter ~ Spring

    Komochi Yari-ika (Spear Squid with rose) is a seasonal delicacy made from female spear squid carrying their own eggs. The tender flesh has a refined sweetness, while the roe adds rich depth and a gentle pop in texture. Simply simmered, the umami soaks into the roe, creating an excellent pairing with sake. Squid without eggs offer a cleaner bite, but this roe-filled version best captures the season’s richness and appeal.

Fresh small fish on green leaves in a bamboo tray, with a plate of fried fish garnished with lemon wedge and cherries in the background.

Mehikari

  • Winter

    Mehikari (green-eyed fish)is a small white fish that lives in the deep sea. Its flesh is plump and soft, with a sweet taste and just the right amount of fat. When deep-fried, the outside turns crisp and fragrant while the inside stays juicy. Grilled with salt or simmered, it delivers a refined umami flavor. The bones are soft enough to eat, making it a fish you can enjoy whole.

Multiple trays of fresh squid on green leaves, with a close-up of a cooked squid in a bowl.

Hotaru Ika

  • Spring Only

    Firefly Squid (Hotaru Ika) get its name for the vibrant blue glow just like a firefly. The heads of the squid are extremely rich, with a taste very similar to Tomalley, or shrimp livers. Chefs can serve it as gunkan or nigiri, as an appetizer dish with Sumiso sauce or make seafood pasta with it. Enjoy it while it lasts since it has a very short season.

Fresh whole fish and sashimi with pink fish slices, garnished with green leaves, yellow flower, and grass, on a white background.

Mebaru

  • Winter ~ Spring

    Mebaru (Japanese Rock Fish) is slightly pink-fleshed with a smooth, firm texture and a light, elegant flavor. A seasonal favorite that signals the arrival of spring, it becomes especially delicious during this time. With few small bones, it is commonly enjoyed simmered whole or grilled with salt, and is also excellent as sashimi.

Whole fish and plate of sashimi slices with wasabi and shiso leaves

Ishidai

  • Spring ~ Early Summer

    Ishidai (Striped Beakfish) is a small fish that is indigenous to Japanese waters, it is found in shallow water. It has a firm texture, and a mild, sweet flavor  and good fat content considering its rather small size.  Enjoy this fish as sashimi, sushi, grilled, and fried. Great for both Japanese and Western dishes. 

Fresh fish on ice with a black and red label, and a plate of salmon sushi rolls with rice and fish topping.

Sakura Masu

  • Winter ~ Spring

    Komochi Yari-ika (Spear Squid with rose) is a seasonal delicacy made from female spear squid carrying their own eggs. The tender flesh has a refined sweetness, while the roe adds rich depth and a gentle pop in texture. Simply simmered, the umami soaks into the roe, creating an excellent pairing with sake. Squid without eggs offer a cleaner bite, but this roe-filled version best captures the season’s richness and appeal.