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Variety Set 初回の方にオススメ!お得なお試しセット!!



1. Bluefin Tuna; Approx. 150g 

2. Ikura; 140g

3.Dried Hokke Himono Grilled Fish; Approx. 500g

4.White cream croquette with crab meat; 1p (80gx6pcs)

5.Gin-dara; 1pc(120g)

6.Sakura-Tarako; 1pack 

 ※Bluefin is only fresh item, the others are frozen items.


Bluefin Tuna (Akami) - the leaner (red) part of the tuna. Most bluefin tuna that you find in restaurants will have a distinct sour or fishy taste, because they must keep the fish frozen or refrigerated for long periods in order to serve customers. This tuna, however, has an extremely clean and refreshing taste profile because it is so fresh.


Size (サイズ) Small; Approx. 150g ( 約150g)
Region(産地) Nagasaki / Kouchi  prefecture (長崎 / 高知 県)
Storage(輸送保管) Fresh (refrigerated) 生鮮・冷蔵


※ It is packed in a translucent sheet + wrap. This is a sheet that adjusts the osmotic pressure to remove drip and oil. You will feel that the surface of the tuna is a little dry when you remove this sheet. This is evidence of successful "Aging". Gently peel off the sheet and cut the tuna.



Ikura-In Hokkaido cuisine, ikura is a staple—locals are very discerning about the quality of their salmon roe and its preparation. This ikura, made from the highest quality "mako" roe, is marinated in a secret soy sauce tare that contains hints of roasted flavour. The taste is extremely refreshing (unlike other types of ikura that might taste fishy) and the texture is dangerously addictive: the satisfying popping sensation in your mouth is a sign of the roe's freshness and quality.


Weight 140g
Region(産地) Northern Hokkaido Sea (北海道北部海域)
Storage(輸送保管) Frozen (冷凍)

Dried Hokke Himono Grilled Fish -Hokke (Atka Mackerel) is a type of fish that is very popular in Japan, and this batch of fish has been specially selected by Takuya for its exceptional quality: the size is hard to come by even in Japan, and the meat is also extremely juicy and tender. Because of how fatty and tasty the meat is, this level of hokke is often measured against bluefin tuna belly (toro), earning itself the name of "toro-hokke."


Size (サイズ) Approx. 500g (約500g)
Region (産地)

Alaska(processed and dried in Odawara)                    アラスカ産(日本加工)

Storage (輸送保管) Frozen (冷凍)
Best Before (賞味期限) Consume within 2 months while frozen, same day after defrosting (冷凍状態2ヶ月、解凍後はその日のうちに)

White cream croquette with crab meat-It made with snow crab caught in Tottori and very precious milk sourced from Mt. Rokko. This is a very creamy and smooth cream croquette! It's a perfectly balanced croquette. You could cook as much as you want. This is very good for dinner and lunch boxes!

カニクリーミーコロッケ-鳥取で捕れたズワイガニと六甲山産の貴重なミルクを使用して作られたものです。非常にクリーミーで滑らかなクリームコロッケです!。 夕食やお弁当にオススメです。

How to cook: Please deep-fry without thawing. (170 - 180℃, 7 mins.)        


Size (サイズ) 1p (80gx6pcs)
Region (産地) Sanin, Japan (山陰,日本)

Storage (輸送保管)

Frozen (冷凍)
Best Before (賞味期限)

Consume within 2 months while frozen, same day after defrosting (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)

"Gin-dara"  Kyoto-miso style (Black cod)-Saikyo Miso, an elegantly pale, mild, and highly versatile ingredient from Kyoto, has been used in a variety of both sweet and savory dishes in the Kyoto-style cuisine for centuries.Fatty black cod marinaded in Kyoto-miso. After defrosting, please bake or pan fry it! It’s a thick cut of a generous size. The good fish oil and mild flavour of Kyoto-miso will go well with white rice!



Size (サイズ) 1pc(120g)  1切(120g)
Region (産地) Catching in USA, processing in Japan                   ( 漁獲アメリカ、加工日本)
Storage (輸送保管) Frozen (冷凍)
Best Before (賞味期限)

Consume within 2 months while frozen, same day after defrosting (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)


Sakura-Tarako" cod roe with Salt & Smoked  Cherry blossoms -This is from FUKUOKA which is famous for making good Mentaiko. This is made by a special recipe with salt and Sakura flavor. No artificial colour. Of cause, it goes well with white rice, but it’s also good with pasta, potato salad, omelette, etc…



Size (サイズ) 1pack (一枚)
Region (産地) Fukuoka, Japan ( 福岡,日本 )
Storage (輸送保管) Frozen ( 冷凍 )
Best Before (賞味期限) Consume within 2 months while frozen, same day after defrosting  ( 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。