Watch a whole tuna being cut up live! Freshly sliced tuna that hasn’t been exposed to air tastes amazing. Enjoy comparing fatty, medium fatty, and lean cuts of tuna.
Salmon raised in the rough winter waves of the Tsugaru Strait. Made with sashimi-grade salmon! Please enjoy.
A specialty shop in Kichijoji and Shibuya that combines meat and seafood. Featured on numerous TV shows, magazines, and social media, this is their first appearance at the Fish Japan Fest. The only place you can enjoy the caviar-topped Meat Dress Seafood Bowl!
Alaskan sockeye salmon is 100% wild, natural, and sustainable. The ruby-colored, high-quality salmon roe ikura called "Beniko" has a mild and rich flavor! Enjoy the melt-in-your-mouth texture.
The runner-up of the 4th Grand Prix menu. The plump fish meat made from JF Ehime's PRIDE-FISH “Aiiku Fish Aitai”, is dipped in sauce and egg yolk.
The 9th JF Zengyoren Chairman's Award. Greedy bowl of rice topped with sesame marinated “Akashiura no momiji-dai” pride fish and luxurious sweet meat of “KASUMI crab”.
6th Grand Prix menu. This menu uses the finest JF Chiba's PRIDE-FISH, “Chiba no Tsurikinme”, which is carefully hand-fished one by one.
Ayu produced in Fukushima Prefecture is chargrilled to perfection, and the aroma and texture of this delicious, fatty ayu is plump and fluffy.
A luxurious bowl packed with delicacies from Fukushima, featuring blackthroat seaperch, flounder, anago eel, fatty tuna, and live shrimp from various regions of Fukushima.
A dream combination of premium blackthroat seaperch, known as the 'Toro of whitefish,' and flounder, a famous representative of the 'Joban' region. Grilled seaperch with its skin and marinated flounder.
Enjoy 'Maple Salmon,' carefully raised in the clear waters of the Abukuma River, along with flounder, the queen of white fish, in a colorful bowl. Experience the blessings of Fukushima's sea and mountains.
Students aspiring to become sushi chefs serve fresh 'Joban-style' sushi from a lively kitchen car. Taste the fruits of their hard training.
A local dish from Iwaki, Fukushima, featuring a shell filled with sea urchin and grilled. Enjoy the fragrant aroma and sweet taste of the sea urchin.
A luxurious soup made with the rich fat from blackthroat seaperch, known as the 'Toro of white fish.' Don’t miss this rare chance to try such an exquisite dish.
A fisherman’s dish from Onahama, featuring ground sanma fish mixed with miso and seasonings, formed into dumplings and grilled over charcoal. The dish gets its name from the sizzling 'popo' sound it makes while cooking.
Selected large, fatty sanma landed at Iwaki’s Onahama fishing port. Enjoy this classic dish of grilled salted sanma.
A regional specialty from the Hamadori region, featuring large, sweet Hokki clams served over rice cooked in the clam broth.
A delicious combination of the sea-scented Hokki clam and rich white sauce. Served in a clam shell the size of your fist.
An impressive paella cooked in a 1.5-meter pan, serving up to 250 portions at once! Made with jumping shrimp from Katsurao Village, Fukushima. Watch the paella art as vegetables like paprika and green beans are used to create pictures in the giant pan!
A luxurious ajillo made with scallops from Hokkaido and Sunshine tomatoes from Iwaki, Fukushima. Cooked in hot olive oil to lock in the scallop’s flavor, enhanced by Samurai garlic from Namie, Fukushima.
This ramen features the rich flavor of dried kanagashira fish, once considered a delicacy for nobility. Caught off the coast of Jōban, the dried fish is paired with chicken broth in a double soup base. Topped with char siu made from Fukushima's Shirokawa Pork, and hand-rolled noodles made from Fukushima's Yukichikara wheat. Enjoy this bowl full of Fukushima ingredients!
Taste and compare Fukushima's award-winning local sakes, which have won the top prize at the new sake appraisal competition for 9 consecutive years. They pair perfectly with Fukushima's seafood!
A one-plate wonder featuring thinly sliced Fukushima beef steak and Jōban salmon seasoned with salt and pepper, brought together with a refreshing chef's lemon sauce. It's a luxurious, limited-time dish where the beef from the mountains and the salmon from the sea meet in Odaiba.
A full-bodied red wine with concentrated flavors of fruits like prune, blackcurrant, and orange peel, along with hints of licorice, dried tomato, and vanilla. Perfect for enjoying on long autumn nights.
Enjoy three types of Hokkaido scallops: raw sashimi, grilled, and boiled with sweet sauce. A delicious trio to compare!
A luxurious bowl featuring Hokkaido scallops topped with sea urchin and salmon roe. The combination of tender scallops, rich sea urchin, and popping salmon roe creates a perfect harmony in your mouth.
Sanriku-caught squid, sliced into easy-to-eat rings, battered, and fried. The sweetness of the squid and the crispy batter make for an irresistible dish you won't be able to stop eating.
Scallops grown in Mutsu Bay, nourished by mineral-rich spring water flowing from the lush green mountains. Enjoy these flavorful scallops grilled with butter and soy sauce.
Fresh oysters from Akkeshi, Hokkaido, delivered straight from the source and steamed with sake. Enjoy the large, plump Akkeshi oysters!
Abalone from Iwate, only harvested for two months from November to December each year. These Ezo abalone feed on nutrient-rich wakame and kelp from the Sanriku mountains, resulting in a deliciously flavorful delicacy.
A luxurious ajillo featuring seafood caught in Sanriku, Iwate. Ingredients are sourced directly from local fishermen, with the flavors sealed in by olive oil for a mouthful of deliciousness. Enjoy!
Bon Quish offers a subscription service featuring premium fish dishes made from select fresh seafood. This rich gratin is made with scallops farmed in Ishinomaki, Miyagi, a creamy white sauce using dairy from the Zao mountains, and thick scallop meat. A best-selling item that sells out every time!
Using “Joban mono” flounder, which has a strong sweet taste, and onions, a new specialty of Tomioka Town, a local chef will serve 1,000 servings of his special carpaccio on November 1 and 2 for tasting.
Suntory's 'JJ' booth, which is trending in restaurants, has arrived! JJ is a mix of jasmine shochu and jasmine tea, making it a light, refreshing drink that goes great with all kinds of food. It's unsweetened and non-carbonated, so it's perfect for anyone who wants to enjoy a relaxed meal. The fresh aroma and smooth taste of JJ are definitely worth a try!
It is surprisingly drinkable even though it has a third of the alcohol content of ordinary sake. You can easily enjoy this sake whenever you like, even on weekdays, without worrying about the next day, depending on the cuisine and your mood of the day. Enjoy the refreshing acidity and deep richness born from the rice. It also goes well with fish dishes!
Fast-growing and much talked-about eel specialty chain restaurant opens its first store at SAKANA&JAPAN FESTIVAL! We grilled a whole eel on a skewer at a lower price than in stores! Enjoy changing the flavor with toppings such as ume shiso, cheese, and hot pepper paste."
Koriyama Carp grown in the rich minerals of Lake Inawashiro are characterized by their freshness and low odor. With a special sauce flavored with sesame oil, you can enjoy its firm and elegant taste.
Create your favorite image, such as a photo of your child or your favorite artist, on the spot as a sticker on the back of your smartphone! Let's create the world's one and only original smartphone case! There are also other games and contents that you can participate in for free! Please visit the SoftBank and YMOBILE event booths!
It is a network of public-private partnerships aimed at increasing consumption of marine products from the Sanriku and Joban regions, which are working to recover from the Great East Japan Earthquake. "SpiSea Blue” is an attempt to solve the marine issues in the Joban area with spices and products made from unused fish. Products from the Sanriku region include mackerel, ascidians, and oysters!
This marche booth features specialties and specialty products sold by the JF Group's fishing federations and cooperatives, such as mozuku seaweed from Okinawa, nori seaweed from Okayama, salted squid from Ishikawa, scallop snacks from Aomori, and many more. Visitors can enjoy the feeling of traveling around Japan.
We're setting up a conveyor belt sushi booth to let people know more about the charm of scallops and get them to eat more! On November 1st and 2nd, we’ll be serving 1,000 pieces of scallop nigiri for tasting. A new scallop character will also make an appearance to share the appeal of scallops!
With Sugiyo's "Fluffy Datemaki" made from 100% wild Alaskan pollock, Chef Daisuke Mori, who has won numerous international pastry competitions, has created a new type of seafood treat.
Fresh ayu grilled slowly over charcoal. Enjoy the whole fish, from head to tail, for a delicious treat.
Juicy harami steak grilled to perfection, topped with homemade sauce and grilled sea urchin. The rich flavor of the steak and the sweetness of the sea urchin make this an unforgettable dish!
Our most popular dish. We grill the shell of a red snow crab from Tottori, filled with rich crab miso. Enjoy the intense flavors of winter in the Sea of Japan!
Japanese-style yakisoba seasoned with butter soy sauce. Loaded with flavorful clams and shirasu that add an irresistible seafood aroma. A must-try!
A large fried horse mackerel made from Odawara's local aji fish. Thicker and bigger than usual, savor the taste of local Odawara aji!
Creamy yet refreshing soft serve made from Aso milk, Kumamoto. Popular with all ages and perfect for a snack! A great palate cleanser!
Three large, plump scallops from Funka Bay, Hokkaido, skewered and generously topped with rich butter. Don’t miss the chance to taste these delicious Hokkaido scallops!
A ramen shop owned by celebrity David Ito. This Niboshi Chinese-style ramen, specially created for the Fish Japan Fest, uses plenty of dried sardines in a classic broth.
Oysters from the traditional oyster farming region of Noto Peninsula, Ishikawa. These early-season Noto oysters are grilled directly in a can over an open flame, a fisherman’s style called 'Gangan-yaki.' Enjoy the plump, creamy, and rich flavor straight without any seasoning!
Large Hokkaido-grown Kita Akari potatoes, also called 'Chestnut Potatoes' for their sweetness and fluffy texture, are steamed for 40 minutes. Topped with butter and mentaiko mayo, it’s an addictive treat!
Thick and tender tuna steak skewers marinated in a special sauce. Each bite bursts with tuna flavor.
A luxurious sandwich filled with sea urchin and black truffle.
A rich oyster ajillo made with lots of rock seaweed, garlic, and Mexican chili peppers. The garlic is simmered slowly and combined with seaweed to make a special ajillo sauce that pairs perfectly with the oysters. The Mexican chili adds some warmth for the cold season. Try wrapping it in our homemade corn tortilla!
A set of three premium dried fish skewers recommended by Ogiso Shoten. Savor the concentrated umami of the horse mackerel steak, the rich and juicy texture of the golden-eye snapper steak, and the perfect pairing of dried trout salmon with melted cheese. Each has its own unique flavor. Enjoy!
This clam chowder bursts with the flavor and aroma of seafood! The rich, creamy chowder is packed with chunks of seafood and large scallops, which pair perfectly. Dip the crunchy breadsticks, or let them soften in the chowder to enjoy a change in texture!
The ultimate tuna katsu and eel katsu come together in this dream collaboration. The tuna is made with wild domestic bluefin, and the eel comes from Mikawa Isshiki. Both are packed with flavor in their crispy katsu form, then topped with a generous helping of melted cheese, creating a special dish you won’t find anywhere else.
Introducing the first-ever Momotaro Fish Burger, created by high school students! 'Momotaro Fish' is actually catfish (helinamazu)! A minced catfish patty is sandwiched with tomato, lettuce, and tartar sauce in a bun. We guarantee you’ll love it! Take a bite with a little bit of courage! Comes with catfish skin chips on the side.
A5 wagyu beef, uni, and ikura... The ultimate dream team from land and sea! Each ingredient could be the star on its own, but together they form the most indulgent, irresistible sushi. This dish is absolutely mind-blowing.
A delicious crepe carefully prepared by skilled artisans using the finest ingredients. It’s picture-perfect and sure to be Instagram-worthy! Don’t miss out!
Fluffy grilled squid called 'Poppo-yaki,' a local dish from Aomori. The sweet soy sauce aroma will tempt you to try this delicious treat!
Crispy on the outside, fluffy on the inside—try this unique Kansai-style takoyaki! It’s a must-try!
Fresh scallops from Hokkaido, grilled to perfection. Enjoy the rich flavor of these plump, juicy scallops, sent directly from the source.
A fluffy dough made with plenty of eggs and filled with octopus, grilled to perfection. Enjoy it hot, dipped in our homemade bonito broth!
A rare wine not sold in stores or online, exclusively delivered to luxury hotels, restaurants, and high-end eateries. Try this elusive wine for free and discover its rich fruity flavor and refreshing acidity. A classy taste of the high-end Riesling grape variety, fruity and elegant, just like authentic German white wine.
Premium Water is the top brand in the water server industry! We offer delicious natural water along with stylish, high-functioning water servers. Come to our booth for a free tasting!
DREAMBEER was created to meet the demand for enjoying great beer at home. Our professional-grade home beer server connects breweries from all over Japan with your home, offering a wide range of flavors and a fresh beer experience. Visit our booth for a free tasting!
Nishidori’s signature custard pudding, the original flavor of our brand. Enjoy it with a drizzle of bittersweet caramel sauce, if you like.
Seki Corporation is the manufacturer behind the kitchen brand "UOKIMI," produced by the famous fish expert "Sakana-kun," who's well-known from the media. Their first product, called "Aimu," is now finally available, focusing on fish-related tools. It's perfect for dads who go fishing and want to serve sashimi to their families at home!
To restore the decreasing consumption of seafood nationwide, we’re promoting the appeal of fish-based diets. Electric companies are offering special menus in employee cafeterias, and our website features videos showcasing the benefits of eating fish!