Hyoketsu – Prime Japanese Seafood


The fish gathered at Japan’s center, Tsukiji market, comes from a variety of environments around the country, having been raised and then brought to the market.

What kind of fish were they? Who raised them? How were they transported? Even before arriving at Tsukiji, the process is the culmination of hard work and efforts from many different groups of people.

No matter how skilled the Ikejime method is, if the process of catching, raising, and transporting the fish is poor, then the quality will not uphold when gathered at Tsukiji.

Together, with the efforts of the Japanese fishermen, distributors, and market, Hyoketsu will further enhance the fishing industry’s success.
Japanese waves

A Fishing Ground of Plenty

Japan is an island surrounded by the ocean on all four sides. With varying current patterns and diverse marine environments, the coastlines of Japan have created unique fishing grounds in its different areas.

Tsukiji is a key location for the fishing industry. It is the central hub where all the best seafood from the different fishing regions congregate, and people are able to experience the diverse characteristics and umami profiles of the different types of fish around the country.

With the decrease of natural seafood supply over the years from natural disasters, in order to protect this valuable cuisine the fishing industry must come together and adapt to the changing conditions.

This means that they must become more accustomed to farmed fishing. The overall goal of adapting is to not only guarantee the fish population, but to also maintain the best condition of fish growth, through no-stress environment and providing good quality feed.

Thankfully, there are many fisherman today who have dedicated their spirit towards creating a better, stress-free environment for their fish,, and as a result they are able to nurture the best quality of fish.

Thus, in the pursuit of the highest quality of seafood, it is indispensable for us to also pay attention to our fish right from its origins.


The fierce fishermen who venture out to the ocean risks their lives to fight against the energetic fish lurking in the deep sea. Then, regardless of the how many fish they catch, they fight to lift and transport their catch to the fishery in the best condition. This means fighting against treacherous conditions and time in order to protect the fish’s freshness until they reach their destination.

The moment they arrive back at the fishery, they perform the Ikejime method immediately, and preserve the fish in ice.


Even during the icy winters at sea, these brave fishermen continue to endure the extreme conditions, braving the waters to face the fish and diligently performing their task without fail.

The knowledge accumulated from these fishermen’s work has been cultivated over many years and can be considered a national treasure of Japan. It is especially indispensable when talking about Japanese sushi. Even with technological innovations in recent years helping to mitigate the harsh fishing conditions to an extent, effort must still be made to ensure that the catch and transportation quality remains consistent, as we must not compromise quality for ease.

The Hyoketsu method is enhanced by these Japanese fishermen’s insurmountable skill, expert experience, and passion for their trade.
Hyoketsu Truck

Process Management

Once the catch is lifted to land, the fresh fish is immediately transported to a nearby fish market and processed with the Ikijime method.

At that moment, the fish is in its peak condition, yet it is impossible to deliver the seafood across the country, or even to Tsukiji market while maintaining this quality of freshness, flavour, and texture.

As such, a logistical system has been developed: Everyday, the freshest fish from around Japan is gathered at the local fishery.  After this entire long, arduous process, from catching the fish, to transporting it to the fishery, to performing ikejime, the fish undergoes the Hyoketsu chilling method in order to lock it in at its peak point of freshness. From there, it can be securely transported to Tsukiji market and showcased alongside the other first-class fish from all over the country.

All in all, the quality of fish that one finds at Tsukiji is maintained only with everyone’s efforts, from the fish’s origin, to the fishing process, to handling the seafood at the fish market.

We are proud to call the this harmony of everyone’s passion, hard work, and effort ‘Hyoketsu’.