Every January, Tokyo rings in the New Year with one of its most dramatic culinary rituals: the ceremonial first tuna auction. Held at Toyosu Market, this event is far more than a wholesale transaction. It is a symbol of prosperity, pride, and Japan’s deep reverence for food culture.
Photo Credit: Hiroshi-Mori-Stock
This year’s auction delivered headline-making excitement. Sushi Zanmai is officially back. After a brief absence from the top-bid spotlight, owner Kiyoshi Kimura once again stunned the crowd as the highest bidder, securing a massive 243-kilogram bluefin tuna for over 500 million yen, or roughly 2.1 million yen per kilogram. This marks the highest price ever recorded. Cameras flashed, cheers erupted, and a familiar sense of spectacle returned to the auction floor.
But beyond the record-breaking numbers lies a deeper story. Tuna, especially prized Pacific bluefin, is a culinary icon in Japan. Revered for its balance of flavor, texture, and versatility, it represents the pinnacle of sushi culture, where craftsmanship, sourcing, and seasonality are paramount.
Tuna Delivery to Sushi Zanmai – Photo Credit: Shigeki Take
While Toyosu is now the beating heart of Tokyo’s wholesale seafood trade, its spirit is inseparable from Tsukiji. For decades, Tsukiji defined Japan’s global food reputation and shaped how chefs, buyers, and travelers understood freshness and quality. Today, Tsukiji’s Outer Market continues to thrive as a living hub of local food culture, while Toyosu carries the legacy forward with modern facilities and international reach.
The first tuna auction is not just about luxury or records. It is a shared moment of optimism and renewal, a wish for a prosperous year told through the language Japan knows best: food, tradition, and respect for craft.
Featured Photo Credit: MikeDotta
