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Wild Buri-teriyaki" (Yellow-tail)  湯煎対応! 骨取り済みの天然ブリ照焼

Confused about Yellowtail?

Hamachi (魬), Hiramasa (平政), Kanpachi (間八), and Buri (鰤). You’ve seen them on menus, and you might have ordered them at one point or another. All have characteristic pink flesh with a stark patch of deep red with similar names, so it’s easy to see why they’re confused with each other. In actuality, it’s not so hard to disambiguate.

Hamachi and Buri (Japanese Amberjack / Yellowtail)

Surprise~! Hamachi and buri are actually the same fish. The name depends on the age of the fish being prepared. It’s the same difference between ordering veal vs lamb. Naming this fish can get more complicated, as different regions in Japan have different names for different sizes of this fish and whether it was caught wild or farmed. But to keep it simple, we’ll stick to hamachi and buri, since you’ll see those names the most often in restaurants.

"Shusse-uo (Promotional Fish)" a Sign of Auspiciousness

Yellowtail is a prime example of 'Shusse-uo (Promotional Fish).' Shusse-uo means fish that are given different Japanese names according to their stages of growth. In the Kanto region, for example, Wakashi is the name given to the fish with a body length of 10-30 cm, Inada for those about 30-60 cm, and Warasa for those about 60-80 cm, and Buri for those 80 cm or longer. In the Kansai region, the fish is given names such as Tsubasu, Hamachi, Mejiro, and Buri as they grow bigger. Having unique names with variations in each region implies affection, particularity for yellowtail, among Japanese people.

It is a cooked product. Just put in into boiling water without breaking the seal, and heat that way for about 5-7 minutes. It's good for busy days!   

Size 5pcs/p
Region JPN (Processing in China)
Storage Frozen
Best Before Consume within 2 months while frozen, same day after defrosting


サイズ 5切/p
産地 日本海産/中国加工
輸送保管 冷凍
賞味期限 冷凍状態で2ヶ月、解凍後はお早めにお召し上がり下さい

All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.

If you have any special requests or questions, please contact us

How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)

Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.

To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!

Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!

For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.

If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.

See below for examples and ideas of Japanese culinary wonders that you could try at home.

Why we launched Tsukiji Selections

After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!

However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.

With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.



美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。

築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。