Rescued Fish at TSUKIJI KITCHEN

At TSUKIJI KITCHEN, we believe that delicious fish should not be judged only by its appearance, name recognition, or market popularity.

Our Rescued Fish initiative is about rediscovering fish that are often overlooked due to size, shape, limited public awareness, or market distribution challenges. These fish may not always be widely known, but many of them are truly delicious when handled properly.

By giving these underutilized and bycatch fish a new opportunity, we hope to reduce food waste, support local fisheries, and contribute to a more sustainable future for our oceans.

At TSUKIJI KITCHEN, we serve the rescued fish we encounter each day in the simplest and most honest way: as sashimi.

However, great sashimi is not just about slicing fresh fish.

Depending on the condition and characteristics of each fish, we carefully apply traditional preparation techniques such as aging, dehydration, kombu curing, and salt curing. These methods help draw out the natural umami, texture, and unique character of each fish.

Our goal is simple:

To turn what may have been overlooked into something truly valuable.

Less waste. More appreciation. From underutilized resources to meaningful ingredients.

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Rescued Fish とは

規格や知名度、市場の流通事情などにより、本来の価値が十分に評価されず、利用されにくい魚たちを見直す取り組みです。

見た目や知名度だけで魚の価値を判断するのではなく、本当に美味しい魚を適切に活用することで、食品ロスの削減、漁業者の支援、そして持続可能な海の未来につなげていきます。

TSUKIJI KITCHENでは、その日に出会った未利用魚や混獲魚を、お刺身としてシンプルにご提供しています。

しかし、ただ切るだけでは魚本来の魅力を十分に引き出すことはできません。

魚の状態や種類に応じて、熟成、脱水、昆布締め、塩締めなどの仕立て技術を用いながら、それぞれの魚が持つ旨味や食感を最大限に引き出し、美味しいお刺身へと仕上げています。

勿体ないを無くそう！未利用資源から有用資源へ。

疋田 拓也 Owner-Chef & CEO