Tokyo’s New Fish Market Rings in the First Pre‑Dawn Tuna Auction
Just a few weeks after the legendary Tsukiji fish market shut its gates, Tokyo’s brand‑new Toyosu market opened its doors with the same blare of bells and the clattering of bidding—only now the whole tuna are fresh-stored under ultra‑cool conditions instead of a crumbling 83‑year‑old facade.
What You’ll Hear
- The familiar “Pre‑Dawn Cry” as sellers yelp over the rows of gigantic frozen tuna.
- Beeping bells that signal the start of the auction, a ritual unchanged from the old days.
- A complex app or “bidding chant” that only market insiders know, turning the bidding into a high‑stakes game of words and numbers.
Celebrity Voices from the Sushi Circle
Mr. Kiyoshi Kimura, star of the Zanmai Sushi chain, grinned and said, “We’re off—let’s make some deals.” Though he admits the auction won’t fetch the same eye‑watering prices the old site was known for, the energy is still palpable.
From Tsukiji to Toyosu: A Bend‑y Journey
The move to Toyosu was a marathon of traffic, controversies, and protests. The new market sits east of the city, on a former gas plantslot that required a million‑dollar clean‑up before it could start operating. Despite the flashier dream, the old Tsukiji’s torched brackets and rumbling trucks—especially the “turret trucks” that can turn on a dime—still haunt the hearts of locals.
Traditional Auction Fever
Even now, a bevy of visitors line up overnight to win one of the 120 coveted spots for watching the auction’s organized chaos. Each year, the highest bids set new records—most recently, a staggering 155.4 million yen for a 222‑kg bluefin. That’s a jaw‑dropping S$1.9 million, proof that Tokyo’s tuna auction is still a sizzling beat in global trade.
What You Can Still Expect
- With the outer market still in place, you’ll find everything from soy sauce to coffee greets you, mimicking the eclectic vibe of the old Tsukiji.
- During the first Olympic Games, the new warehouses are being turned into a transport depot, meaning some of the old infrastructure will be cleared to make room for the next generation of visitors.
Inside the Feeling
Veteran sushi chef Mr. Lionel Beccat tells a story that’s both about “What I see in Toyosu” and “What I feel in Tsukiji.” “Technically, Toyosu is better for safety and efficiency, but … you know, it’s almost like losing a piece of you,” he says, a gentle nod to the soul of the old market.
In the end, the tenuous yet intrepid spirit of the auction—now housed in brighter, cleaner rooms—continues to echo through Tokyo’s fishy arteries, just with a cooler twist.
