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
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.
Tsukiji Ohta’s Strength
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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.
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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.
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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 June
Ayu (Sweet Fish)
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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.
Isaki (Chicken Grunt)
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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.
Tachiuo (Belt Fish)
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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.
Spring Season Fish
Komochi Yari Ika
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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.
Mehikari
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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.
Hotaru Ika
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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.
Mebaru
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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.
Ishidai
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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.
Sakura Masu
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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.