Seijo Ishii Launches Full-Scale Sales of Never-Frozen 'Raw' Okinawa Tuna Starting April 10 (Fri)! A 'Freshness Revolution' by Seijo Ishii, Sakashita Suisan, and JAL Group Brings Chewy Raw Texture Year-Round
Seijo Ishii, in partnership with Sakashita Suisan and the JAL Group, will begin selling never-frozen raw tuna from Okinawa on April 10. The fresh tuna reaches Tokyo area stores within 24 hours of local packaging via air transport.
📋 Article Processing Timeline
- 📰 Published: April 10, 2026 at 19:00
- 🔍 Collected: April 11, 2026 at 00:28 (5h 28m after Published)
- 🤖 AI Analyzed: April 20, 2026 at 01:10 (216h 41m after Collected)
Seijo Ishii Co., Ltd. (Headquarters: Minatomirai, Nishi-ku, Yokohama, Kanagawa; Representative Director and President: Katsuki Goto) will begin full-scale sales of never-frozen 'raw' tuna from Okinawa Prefecture on Friday, April 10, at select Seijo Ishii stores equipped with fresh fish processing areas. Through a direct delivery project teaming up Seijo Ishii, Sakashita Suisan Co., Ltd. (Okinawa Prefecture), and the JAL Group, we will deliver the deliciousness unique to highly fresh 'raw' tuna to our customers' dining tables.
## TOPICS
- It will change your concept of tuna once you try it! Seijo Ishii launches full-scale sales of 'raw' tuna from Okinawa. Delivering the chewy texture and concentrated umami unique to 'raw' fish that has never been frozen since landing, at its freshest and most delicious timing to customers' tables.
- Starting Friday, April 10, full-scale sales of natural 'raw' tuna will begin at select stores. The lineup allows you to encounter four types of natural and one type of farmed 'raw' tuna throughout the year.
- Seijo Ishii, Sakashita Suisan (Okinawa Prefecture), and the JAL Group have teamed up to build a system that speedily delivers Seijo Ishii-quality 'raw' tuna, assessed for freshness and quality, at an accessible price. 'Raw' tuna locally processed by Sakashita Suisan's professional discernment and skilled techniques is transported by air by the JAL Group, and sold at select Seijo Ishii stores in the Tokyo metropolitan area within 24 hours of local packaging.
## Buyers Fell in Love with It: Delivering the Chewy Texture of Never-Frozen Okinawa 'Raw' Tuna to Customers in the Tokyo Area!
In 2026, Japan's bluefin tuna market is increasingly polarized between 'record high prices' and 'structural cost increases.' At the first auction at Toyosu Market in January 2026, a bluefin tuna from Oma, Aomori was sold for an all-time high price, an event symbolizing the revival of restaurant demand and persistent demand for premium ingredients. On the other hand, cost increases due to a weak yen and soaring fuel prices have become serious, turning tuna into a high-priced commodity for general consumers. 'Tuna' at Seijo Ishii receives high support from many customers, boasting the No. 1 popularity in the fresh fish department. Even in the recent market environment, fresh fish buyers wanting to 'deliver good quality products at an accessible price' searched nationwide and encountered the never-frozen 'raw' tuna from Okinawa. While frozen tuna, which is commonly distributed to general consumers, loses umami components due to drips during thawing, the biggest charm of 'raw' tuna is its unique chewy texture and the concentrated umami and sweetness you can taste.
Actually, Okinawa ranks 3rd nationwide in the landing volume of 'raw' tuna. The seas near Okinawa benefit from warm water temperatures and the Kuroshio Current, possessing vast fishing grounds right next to fishing ports. Throughout the year, four types of natural tuna (yellowfin, bigeye, albacore, and bluefin)
## TOPICS
- It will change your concept of tuna once you try it! Seijo Ishii launches full-scale sales of 'raw' tuna from Okinawa. Delivering the chewy texture and concentrated umami unique to 'raw' fish that has never been frozen since landing, at its freshest and most delicious timing to customers' tables.
- Starting Friday, April 10, full-scale sales of natural 'raw' tuna will begin at select stores. The lineup allows you to encounter four types of natural and one type of farmed 'raw' tuna throughout the year.
- Seijo Ishii, Sakashita Suisan (Okinawa Prefecture), and the JAL Group have teamed up to build a system that speedily delivers Seijo Ishii-quality 'raw' tuna, assessed for freshness and quality, at an accessible price. 'Raw' tuna locally processed by Sakashita Suisan's professional discernment and skilled techniques is transported by air by the JAL Group, and sold at select Seijo Ishii stores in the Tokyo metropolitan area within 24 hours of local packaging.
## Buyers Fell in Love with It: Delivering the Chewy Texture of Never-Frozen Okinawa 'Raw' Tuna to Customers in the Tokyo Area!
In 2026, Japan's bluefin tuna market is increasingly polarized between 'record high prices' and 'structural cost increases.' At the first auction at Toyosu Market in January 2026, a bluefin tuna from Oma, Aomori was sold for an all-time high price, an event symbolizing the revival of restaurant demand and persistent demand for premium ingredients. On the other hand, cost increases due to a weak yen and soaring fuel prices have become serious, turning tuna into a high-priced commodity for general consumers. 'Tuna' at Seijo Ishii receives high support from many customers, boasting the No. 1 popularity in the fresh fish department. Even in the recent market environment, fresh fish buyers wanting to 'deliver good quality products at an accessible price' searched nationwide and encountered the never-frozen 'raw' tuna from Okinawa. While frozen tuna, which is commonly distributed to general consumers, loses umami components due to drips during thawing, the biggest charm of 'raw' tuna is its unique chewy texture and the concentrated umami and sweetness you can taste.
Actually, Okinawa ranks 3rd nationwide in the landing volume of 'raw' tuna. The seas near Okinawa benefit from warm water temperatures and the Kuroshio Current, possessing vast fishing grounds right next to fishing ports. Throughout the year, four types of natural tuna (yellowfin, bigeye, albacore, and bluefin)