From Toyosu To Your Kitchen
Sourced yesterday in Japan. Served today in your restaurant.
Premium Japanese seafood selected to order and flown overnight for serious sushi and omakase kitchens.
The Direct Bridge
No shortcuts. No middlemen.
One Ocean connects Toyosu's auction floor directly with serious kitchens in the U.S. Our team in Japan makes purchases to match each chef's order through long-standing relationships with trusted suppliers. In a market built on speed, we choose discipline. No broker markups, no holding warehouses — fewer hands, more care, letting the catch arrive exactly as the ocean intended.
Fewer hands,
more care.
36 hours from auction to service.
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Selected to order
Our buyer hand-selects each item to fill a confirmed chef order.
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Cut, packed and sealed
The team in Japan cuts to spec, weighs and seals each box.
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Flown overnight
The sealed box flies overnight with the cold chain intact.
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Opened by you
You are the first to open the box.
Japan's Finest,
Delivered Fresh.
Farmed / Wild / Uni / Special requests
Year-round staples sit alongside wild, seasonal catches. Each weekly list reflects what is landing across Japan.
From the List
to Your Kitchen.
How to order.
Fresh availability, complete specifications and direct support before every shipment. Availability changes with each shipping cycle.
| Step | What happens |
|---|---|
| 01 · See what's landing | Product, origin, size, market price and photos are shared before each shipping cycle. |
| 02 · Confirm your order | Order by the piece, set standing quantities or request a special catch. |
| 03 · Choose your prep | Whole, G&G, H&G or scaled. Pricing follows gross whole weight. |
| 04 · Stay in direct contact | Fast answers for substitutions, menu planning and arrival coordination. |
A predictable weekly rhythm: your order confirmed at least 48 hours ahead.
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Tuesday delivery
Order by Saturday
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Friday delivery
Order by Tuesday