The selection
What moves through Omakon most weeks. The full list with prices changes with every shipment and lives behind your sign-in.
Year-round; winter peak for fatHonmaguro
Pacific bluefin tuna, freshHarakami, haranaka, senaka, hara and sei loins, shippoJapan
Year-roundSuper-frozen toro saku
Otoro and chutoro from the harakamiToro saku cut from the harakami: otoro and chutoroJapan
Year-round; allocation varies weeklyBafun uni
Hokkaido sea urchinWhole tongues, narabi (rows) or bara (loose)Hokkaido, Japan
Autumn to springBC red uni
West Coast red sea urchinWhole tongues, narabi or baraBritish Columbia
Year-roundNegitoro
Minced bluefinGround meat, lean (akami) gradeAustralia and Japan
Year-roundMadai
Japanese red sea breamWhole fishJapan
Year-round; best in winterHamachi
Japanese yellowtailHanmi, half filletJapan
Year-roundMinami maguro tenpa
Southern bluefin akamiAkami sakuAustralia
Year-round; best in summerShima aji
Striped jackWhole fishJapan
Autumn to winterKinmedai
Golden eye snapperWhole fishJapan
Late autumn to winterMurasaki uni
Purple sea urchinWhole tongues, narabiHokkaido, Japan
Year-roundKanpachi
Greater amberjackHanmi fillet, or wholeJapan
Year-roundKing salmon
Big Glory Bay king salmonWhole fishStewart Island, New Zealand
Winter peakHirame
Olive flounderWhole fishJapan
Year-roundA5 Wagyu
Kuroge Washu striploinWhole striploinIwate, JapanCut, grade, origin, season
| Product | Cut | Grade | Origin | Source | Format | Season |
|---|---|---|---|---|---|---|
| HonmaguroPacific bluefin tuna, fresh · 本鮪 | Harakami, haranaka, senaka, hara and sei loins, shippo | AAA, selected at Toyosu by the tuna broker | Japan | Farmed and wild, by season | By the piece: loins and sections, 5 kg minimum per cut | Year-round; winter peak for fatAsk about this |
| Super-frozen toro sakuOtoro and chutoro from the harakami · 超冷凍 本鮪 トロ サク | Toro saku cut from the harakami: otoro and chutoro | AAA | Japan | Wild, super-frozen at −60 °C | About 600 g blocks | Year-roundAsk about this |
| Bafun uniHokkaido sea urchin · 馬糞雲丹 | Whole tongues, narabi (rows) or bara (loose) | Nami A, Jō AA and A+, Kaneshin and other brands | Hokkaido, Japan | Wild and farm-raised brands | 250 g wooden trays | Year-round; allocation varies weeklyAsk about this |
| BC red uniWest Coast red sea urchin · BC 赤雲丹 | Whole tongues, narabi or bara | Local, graded on arrival | British Columbia | Wild, dive-caught | 10-slot trays, 200 g | Autumn to springAsk about this |
| NegitoroMinced bluefin · ネギトロ | Ground meat, lean (akami) grade | Minami maguro, super-frozen | Australia and Japan | Farmed southern bluefin | 500 g packs | Year-roundAsk about this |
| MadaiJapanese red sea bream · 真鯛 | Whole fish | Yōshoku, sashimi grade | Japan | Farmed | Whole, about 4 lb | Year-roundAsk about this |
| HamachiJapanese yellowtail · 鰤 | Hanmi, half fillet | Farmed, sashimi grade | Japan | Farmed; fresh or frozen | Fillets, 4 to 5 lb | Year-round; best in winterAsk about this |
| Minami maguro tenpaSouthern bluefin akami · 南鮪 赤身 | Akami saku | Super-frozen | Australia | Farmed southern bluefin | Saku, 10 kg cases | Year-roundAsk about this |
| Shima ajiStriped jack · 縞鯵 | Whole fish | Yōshoku, sashimi grade | Japan | Farmed; wild on request | Whole, about 3.5 lb | Year-round; best in summerAsk about this |
| KinmedaiGolden eye snapper · 金目鯛 | Whole fish | Wild, Toyosu selected | Japan | Wild | Whole, about 2.6 lb | Autumn to winterAsk about this |
| Murasaki uniPurple sea urchin · 紫雲丹 | Whole tongues, narabi | Jō A+ | Hokkaido, Japan | Wild | 250 g wooden trays | Late autumn to winterAsk about this |
| KanpachiGreater amberjack · 間八 | Hanmi fillet, or whole | Yōshoku, sashimi grade | Japan | Farmed | Fillets about 3 lb; whole about 10 lb | Year-roundAsk about this |
| King salmonBig Glory Bay king salmon · キングサーモン | Whole fish | Sashimi grade | Stewart Island, New Zealand | Farmed | Whole, 8 to 10 lb | Year-roundAsk about this |
| SawaraSpanish mackerel · 鰆 | Whole fish | Wild | Japan | Wild | Whole, about 7 lb | Winter to springAsk about this |
| HirameOlive flounder · 鮃 | Whole fish | Yōshoku; wild kan-birame in winter | Japan | Farmed and wild | Whole, about 3.5 lb | Winter peakAsk about this |
| Ezo awabiHokkaido abalone · 鮑 | Live in shell | Wild | Hokkaido, Japan | Wild | About 50 g each | Year-roundAsk about this |
| Zuwaigani tsumeSnow crab claws · ズワイガニ爪 | Claws | Frozen | Japan | Wild | 500 g packs | Year-roundAsk about this |
| KohadaGizzard shad · 小肌 | Whole fish | Wild, Edomae size | Japan | Wild | About 70 g each | Summer to autumnAsk about this |
| A5 WagyuKuroge Washu striploin · 和牛 A5 | Whole striploin | A5 | Iwate, Japan | Farm-raised | By the whole striploin | Year-roundAsk about this |
Several hundred items are priced for accounts; anything not on the list can be asked for and bought on the next cycle. Availability follows the Toyosu market calendar.