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from japan to your kitchen.

the direct Bridge.

We source maguro, hamachi, uni and crab direct from Japan and deliver them to America's best kitchens — overnight, cold chain intact.

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We use only genuine
fish from the source.

No shortcuts. No middlemen.

In a market built on speed, we choose discipline. No broker markups, no holding warehouses — fewer hands, more care, letting the catch arrive exactly as the ocean intended.

Auctions
refined over
centuries

A fishmonger slicing a block of fresh bluefin tuna at a fish market
Trays of sea urchin laid out on long tables for auction

Our Foundation. Our proof.

Our buyers are on the ground in Japan each morning, working the same sources that supply Tokyo's top sushi houses. Grading standards sharpened over generations, untouched by shortcuts.

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Japan's finest,
delivered fresh.

Season's treats, straight from the source.

Graded daily in Japan. Availability shifts with the catch, never with convenience.

All Products

See it on the menu

From catch to plate.

Every great dish starts with one perfect ingredient. Here's what chefs plate with One Ocean's catch.

  • Bluefin tuna block cut through, lean akami to fatty otoro
    Maguro

    Maguro

    • Clean
    • Buttery
    • Zero waste
  • Whole madai, Japanese red sea bream
    Madai

    Madai

    • Sweet
    • Briny
    • No bitterness
  • Whole fish at a fish market in Japan
    Hamachi

    Hamachi

    • Clean
    • Buttery
    • Zero waste
  • Uni graded into a wooden box at a fish market in Japan
    Uni

    Uni

    • Sweet
    • Briny
    • No bitterness

What makes us different

  1. Direct sourcing

    Every cut traced to a named supplier in Japan — no brokers, no blended lots, no guessing.

    Direct sourcing

  2. Regional freshness

    Sourced direct from Japan on a rotation that follows the season, not a fixed catalog.

    Regional freshness

  3. Simple, elegant delivery

    No paperwork maze, no minimum order theater — just a clean box, on time, every time.

    Simple, elegant delivery

Trusted by
Serious Kitchens.

From three-star tasting menus to intimate omakase counters, some of the country’s most exacting chefs build their menus on fish we select at Toyosu. They trust us to buy to their order, cut to their spec and put it on their counter within 36 hours of auction.

Our Chef & Restaurant Partners

Michelin distinctions per the MICHELIN Guide New York City 2025, Chicago 2025, Philadelphia 2025, Florida 2026 and California 2026.

Where we ship

From Toyosu to your airport, every market day.

Our seafood flies out of Narita and Haneda to Hawaii and 27 cities across the United States. Your market is next.

TokyoToyosu → NRT · HNDHawaiiHNLLos AngelesLAXNew YorkJFKUnited States27 cities

United States · 27 cities

  • New York · New Jersey · Boston · Philadelphia · ProvidenceJFK
  • Los Angeles · San Francisco · Seattle · Portland · BoiseLAX
  • Chicago · Dallas · Austin · New OrleansORD · DFW · AUS · MSY
  • Atlanta · Charlotte · Cashiers NC · Washington DCATL · CLT · DCA
  • Florida: Miami · Fort Lauderdale · Boca Raton · Naples · Sarasota · Tampa · Orlando · Jacksonville · St. AugustineMIA · TPA · MCO · JAX
  • HawaiiHNL