We are your neighborhood fish market, established in 2013. We are owned and operated by two friends and lifelong Bay Area guys, Truc Vuong and Vince Vila. Our goal is to provide fresh, sustainable, ethically raised and local fisherman caught seafood to our community. From sashimi grade fish to our boiled in-house whole Dungeness Crab, we have your needs covered. We strive to achieve this with unmatched customer service, knowledge and quality you can trust. View Our Selection >     Visit the Store >Fish Market - Best of 2014 Published Mar 12, 2014 There are so many fish in the sea, where do you go for the freshest filet? 1. Swan Oyster Depot Nominee for: Fish Market, Seafood 2. Tokyo Fish Market Nominee for: Fish Market 3. Princeton Seafood Co. 5. Monterey Fish Market 6. Santa Rosa Seafood 7. Pier Market Seafood Restaurant 7. San Francisco Fish Company 9. Alioto-Lazio Fish and Crab Company 9. 99 Ranch Market

11. Race Street Fish & Poultry 12. Mission Market Fish & Poultry 14. Cap'n Mike's Holy Smoked Salmon 15. Ferry Plaza Seafood 15. Sun Fat Seafood Co. Nominee for: Fish Market On 7/13/05 in Berkeley at the Tokyo Fish Market, co-owned by Lee Nakamura and Larry Fujita (NOT PICTURED) which has been in business on San Pablo Ave. in Berkeley for 42 years is expanding due to their loyal following of both Japanese Americans and non-Asians alike who love the food. Larry Fujita's neice Kristi Lozano, rings up customers (L TO R) Dale Chung, Tak Nakamoto, Dan Lynch, Shirley and Dan Dean. Kat Wade/ The Chronicle less On 7/13/05 in Berkeley at the Tokyo Fish Market, co-owned by Lee Nakamura and Larry Fujita (NOT PICTURED) which has been in business on San Pablo Ave. in Berkeley for 42 years is expanding due to their loyal ... more On 7/13/05 in Berkeley at the Tokyo Fish Market, co-owner Lee Nakamura and employee Hiro Watanabe put fresh caught salmon in the freezer at the market which has been in business on San Pablo Ave. in Berkeley for 42 years and is expanding due to their loyal following of both Japanese Americans and non-Asians alike who love the food.

On 7/13/05 in Berkeley at the Tokyo Fish Market, co-owner Lee Nakamura and employee Hiro Watanabe put fresh caught salmon in the freezer at the market which has been in business on San Pablo Ave. in Berkeley ... more On 7/13/05 in Berkeley at the Tokyo Fish Market, (L to R) employee Hide Abe (CQ) sweeps the sidewalk in front of the old location at the business so successful in its 42 years on San Pablo Ave. that it is expanding due to their loyal following of both Japanese Americans and non-Asians alike who love the food.where to buy sushi grade fish london On 7/13/05 in Berkeley at the Tokyo Fish Market, (L to R) employee Hide Abe (CQ) sweeps the sidewalk in front of the old location at the business so successful in its 42 years on San Pablo Ave. that it is ... moresushi grade salmon recipes

Deep in the jam-packed warren of Berkeley's Tokyo Fish Market, Laura Driussi of Albany was on a mission of mercy for her Japanese mother. "She lives in Indiana," she says, grasping a fistful of bags of kampyo, or dried gourd. sushi tei menu indonesia"She just can't get this stuff."sushi making kit ikea Nearby, at the fish counter, seventysomethings Shizu and Harry Okino of Berkeley follow their usual routine.yo sushi vouchers june 2013 "She gets her tofu, and I can count on their sushi-grade fish - hamachi, if I can get it," says Harry Okino.mori sushi online menu "Or crab in season," wife Shizu chimes in.how to cut sushi fish nigiri

"We're been coming here for 20 years," says Harry Okino. "Almost 45," she corrects. Since Isamu and Tazuye Fujita opened their market in 1963, Tokyo Fish has become an East Bay institution. Holding forth quietly in an industrial hindquarter of Berkeley, the San Pablo Avenue store is a mecca for Japanese Americans and other Bay Area Asians who shop for fish, soy sauce, rice and other staples, as well as a loyal following of non-Asians who have become enamored of Japanese cuisine. Happily for them, the cramped 1,800-square-foot store is about to expand in August to a nearly 5,000-square-foot warehouse a few steps behind the current building, a move that owners Larry Fujita and Lee "Cubby" Nakamura say is long-overdue. "We can have wide aisles and wagons!" says Fujita, 47, who, despite his low-key demeanor, gets a tad excited at the thought. Fujita, a lean man of quiet efficiency, is the workhorse of Tokyo Fish. Getting up at 12:30 a.m. most days, he's off to Oakland's produce markets, replenishing shelves, doing bookkeeping and endless other chores that keep the store going.

"People think I run the store, but the store runs me," he quips. It's hard to describe the place he took over from his widowed mother nearly 26 years ago. Outwardly, it's unremarkable -- a squat red brick bunker with a dark wooden fronting. But inside, the Tokyo Fish experience unfolds in all its glory: itty bitty boxes of Japanese candies like Botan rice sweets and Morinaga caramels, rows of dark soy sauce bottles, arrayed like slender bowling pins, four full shelves of sake, crackly bags of cuttlefish and dried mushroom, cartons of piquant miso paste and tofu, packets of smelly Salonpas plaster for back pain, stacks of dishes and cookware, sacks of rice, bins of produce, including perfectly ripe avocados, and fresh fish -- 50 to 100 different kinds every day -- from silvery mackerel to sea bream, wrapped in a coat of iridescent pink. Except for narrow aisles that grudgingly give up space, the store is quite literally packed to the rafters -- lending it a friendly Mom and Pop feel that employees take pride in.

"Snobby people never come here," observes Grace Sato, who's been ringing up customers for 11 years now. Things can get hairy at New Year's, the biggest Japanese holiday, when customers are jammed, cheek by jowl in the store, with lines snaking out the door.It's crazy," says Sam Siegel of Berkeley, who'd just bought salmon, packed in a bag of ice. "They have the freshest, best-quality fish," he says. It's fish that pulls in customers from all over the Bay Area. "Our daughter drives in from Lafayette," says Harry Okino. Nakamura, who runs the store's fish operation, says that kind of devotion comes from the store's motto: "Don't put out anything you wouldn't take home yourself. People trust us, and the freshness of what we have. They're as loyal as hell." Nakamura, 48, joined Fujita as a partner in 1990. Former chef of the now defunct Toraya restaurant, he ran Berkeley Bowl's fish counter for 10 years. "I love the Bowl but I wanted to get back to a smaller market, be able to talk to people," he says.

It was a great match. Nakamura, an affable father of two who was born and raised in Berkeley, seems to know everybody, their kids and probably their dogs. "I come and he asks how my kids are," says Driussi. "I love this store." On any day, Nakamura can be found behind the counter, advising customers on their fish purchases, giving out recipes or just finding out what's new. "I guess that's why I've done it for so long -- it's the people that I like," he says. Nakamura's even known to deliver fish to a regular in a pinch. "He'll drop something off on the front porch," says Keith Miyamoto, 65, of Albany. "We really appreciate that." If their small-store friendliness hasn't changed, the clientele has. Over the years, the Japanese American population has aged and declined -- something other Japanese American owned businesses in Berkeley, such as Berkeley Bowl and Monterey Market, have also found. Once, the store's main customers were issei, or the first generation, and nisei, the second generation.

"That's changed," Fujita says. "And not too many of the sansei (third generation) are eating rice every night." Slowly, their customers have shifted to non-Asians. "The nice thing about Berkeley is that it's a big melting pot with a wide range of flavors, tastes and people," Nakamura says. "Everyone's learning about food, and everyone wants to experience it. The expansion, more than three years in the making, will allow the store to offer more, especially already-prepared foods. "Good quality fish that is grilled, sauteed or deep fried," Nakamura says. "Simply done, with rice or a little vegetables. I'd like to pattern it after Alice Waters. You want to taste the fish, taste the product." The new place is startlingly different -- a large, open-ceilinged space, with brand new fish and meat cases, a huge live crab tank, rows and rows of capacious shelves and, instead of the old register, computer scanners. "I'm used to these dinky little machines," says Carolyn Lozano, Fujita's sister, who also puts in long hours at the store.