How it works
Omakon operates in rhythm with Toyosu Market. Specialists inside the market select for us; two days later it is in Vancouver.
Request access
Who you are, what you cook or host, how to reach you. We reply within one business day.
Pre-order from the list
Sign in at order.omakon.com. The week’s allocations and the prices for your account; order before the cut-off. Fresh fish is brought in to order.
It lands Tuesday and Friday
Bought at Toyosu the day before, packed to specification by the vendor, flown overnight, delivered.
The short version
- Arrivals
- Tuesday and Friday
- Cut-off for Friday
- Sunday 6:00 pm
- Cut-off for Tuesday
- Thursday 6:00 pmLater 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
- Fresh fish brought in to orderFrozen and local items held in stock
- Delivery
- Metro VancouverCharges depend on location and order size; confirmed with your account
- Payment
- Per account, on approvalAccounts by invoice; individuals by card
- Special requests
- Several days; confirmed per item
- Shelf life
- Best within 1–2 days of arrival
Asked before the first order
Ordering & access
Who is Omakon for?
Chefs, hospitality professionals and serious hosts responsible for exceptional tables. Request access and tell us what you cook or host; we reply within one business day.
Is there a minimum order?
No fixed minimum. Delivery charges depend on where you are and how much you order, and are confirmed with your account before anything is bought.
Do you keep stock?
Fresh fish from Toyosu, no: it is brought in to order and bought the day before it lands, so pre-ordering before the cut-off is the only way to get it. Super-frozen bluefin, negitoro, binchou and local items such as BC uni and oysters are held in stock and can be added to any order.
When are the cut-offs?
Sunday 6:00 pm for Friday arrivals, Thursday 6:00 pm for Tuesday arrivals. 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.
Is Omakon for restaurants only?
Omakon is built for professional kitchens: that is where the volume, the pricing and the rep relationships are. Serious home tables are welcome on the same list at retail pricing, with the same cut-offs and the same arrivals.
How is delivery priced?
By location and order size, confirmed with your account. Metro Vancouver is delivered by us; further afield goes by courier at cost.
How do I pay?
Accounts pay by invoice, e-transfer or EFT on terms set per account; a credit application is available. Individuals pay by card.
Product & handling
How is availability determined?
It is fisherman’s catch at the largest commercial seafood market in the world. The list follows the season, the weather and what the vendors were allocated that morning, and it changes with every shipment.
Can you fillet or portion it?
Fish arrives whole or as the vendor packs it. Filleting, portioning and other preparation can be requested and is charged separately.
How is it kept cold?
Packed at source in Japan with professional cold-chain handling, prepared for international transit and temperature-controlled until delivery.
How long will it keep?
Best within 1–2 days of arrival. It varies by species and preparation; the Guides give specifics item by item.
What if I’m unfamiliar with a product?
Ask your rep, or read the guide linked from every product. We work closely with kitchens so every selection is used with confidence.
How is quality evaluated?
At Toyosu, by specialist vendors who judge each product for quality, seasonality and condition. Only what meets the standard is prepared for export.