Japanese seafood pantry
From Tokyo's fish market to your kitchen.
Kombu, katsuobushi and nori, picked at Toyosu Market and shipped across the U.S.
Shop the pantry
We have worked the Tokyo fish market since 1889. Now we bring its best kombu, katsuobushi and nori straight to kitchens across America.
Every product is picked by our team at Toyosu Market, made by trusted producers in Japan who care about origin, craft and clean flavor.
Where it all comes from
Two places shape everything here: a little island in the far north where our kombu grows, and the Tokyo market where Sakasyu has picked seafood since 1889.
A small volcanic island in the cold, clear sea off the northern tip of Hokkaido. Its wild kombu is the one chefs reach for when a dashi has to be perfectly clear, and ours is aged for three years. It is the heart of our whole Wild Kombu line, from sushi soy sauce to sea salt.
Shop Rishiri kombuTokyo's great fish market, and home to Sakasyu's own shop. Our team works the market floor every morning, and the same people who choose fish for top sushi counters across America choose what goes in this shop.
Shop staff picksShop by ingredient
Staff picks
From the sea to your table
Wild kombu grows in the cold, clear sea around Rishiri Island. Bonito and nori come from fishing towns all over Japan.
Our own shop at Toyosu Market picks the best of the best, like Sakasyu has since 1889.
Packed with care and sent across the Pacific to the United States.
Your order is packed snug and shipped to your door, usually in 3 to 5 business days.
Dashi, onigiri, sushi night. The fun part is all yours.
Can't decide? Leave it to us.
Like ordering omakase at a sushi counter. Pull back the noren and our itamae picks something for tonight.
The Sakasyu story
SAKASYU has traded seafood in the heart of Tokyo for more than 130 years. Today the same eye that picks fish for the best sushi counters in America picks every item in this shop.
Shizuo Sakai opens Sakasyu in Nihonbashi, where Tokyo's fish market stood before Tsukiji. Our story is older than Tsukiji itself.
Yoshimichi Takahashi brings Sakasyu to the U.S., flying seafood from Tokyo to sushi counters in San Francisco, Los Angeles, Honolulu and New York.
Tokyo's fish market moves to its new home in Toyosu. Sakasyu runs its own shop there and trades on the floor every morning.
US Sakasyu Online brings that same Toyosu eye to home cooks: kombu from Rishiri, katsuobushi, nori and the sauces we love.
