Toyosu seafood for your omakase.

Specialist-selected bluefin, uni and seasonal fish, arriving in Vancouver Tuesday and Friday. Tell us what your kitchen is looking for.

Access granted selectively · Allocations follow the Toyosu calendar

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This season

What is on the list

Six of the products that move through Omakon most weeks. Cut, origin and season here; grades, formats and prices once you are in.

Honmaguro, Pacific bluefin tuna, freshYear-round; winter peak for fat

Honmaguro

Pacific bluefin tuna, freshHarakami, haranaka, senaka, hara and sei loins, shippoJapan
Bafun uni, Hokkaido sea urchinYear-round; allocation varies weekly

Bafun uni

Hokkaido sea urchinWhole tongues, narabi (rows) or bara (loose)Hokkaido, Japan
BC red uni, West Coast red sea urchinAutumn to spring

BC red uni

West Coast red sea urchinWhole tongues, narabi or baraBritish Columbia
Madai, Japanese red sea breamYear-round

Madai

Japanese red sea breamWhole fishJapan
Shima aji, Striped jackYear-round; best in summer

Shima aji

Striped jackWhole fishJapan
Kinmedai, Golden eye snapperAutumn to winter

Kinmedai

Golden eye snapperWhole fishJapan

The full selection

How it is sourced

Specialists, not a catalogue

01

Tuna from the tuna broker

Graded at Toyosu for fat and condition, broken down for kitchens, flown the same week.

02

Uni from the uni specialist

Hokkaido brands by name, graded A to A4. Allocations, not inventory.

03

Seasonal fish from vendors who know the waters

Wild fish when it is right, farmed fish from producers known for consistency.

Fisherman’s catch from the largest seafood market in the world, so the list follows the season and the day. Fresh fish from Toyosu is brought in to order and bought the day before it lands; nothing extra is flown in. Frozen and local items are held in stock.

Trusted by Vancouver’s most demanding kitchens

“They’ll do whatever they can in their power to get you the product you need.”

Chef Alan FerrerAburi Restaurant Group, Miku & Minami

“Japanese chefs usually want to deal with Japanese suppliers, but Omakon gives us a different vibe. We get a nice inspiration from their opinion.”

Chef Hiroshi HoshikoJiyujin Catering & Hakka Restaurant

“The quality has been consistently great, and the uni especially has been some of the best I’ve had.”

Chef Sean YuenAma Bar

“They have that drive to really make their clients happy.”

Chef Andrew GuanJunZushi Omakase

“Omakon always brings the fresh products in.”

Chef Jay ChoVictor Steak & Seafood, Parq Casino

Miku & MinamiAma BarJunZushiJiyujinVictor, Parq Casino

How it works

Three steps, twice a week

  1. Request access

    Tell us who you are and what you cook or host. We reply within one business day.

  2. Pre-order from the list

    Sign in, see the week’s allocations and the prices for your account, order before the cut-off. Fresh fish is brought in to order.

  3. It lands Tuesday and Friday

    Bought at Toyosu the day before, flown overnight, delivered across Metro Vancouver. Delivery charges depend on location and order size.

Cut-off for Friday
Sunday 6:00 pm
Cut-off for Tuesday
Thursday 6:00 pm
Late orders
Later orders are taken until Tuesday 6:00 pm for Friday and Saturday 6:00 pm for Tuesday, without a guarantee of stock. Earlier is better.
Ordering
Pre-order only
Who
Built for professional kitchens; serious home tables welcome
Special requests
Several days; confirmed per item

Everything else, including the common questions

For the nights people remember

When the table matters, the sourcing cannot fail.

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