Bluefin Fish Commands Historic Price of $3.2m at Japanese Capital Auction
A bulky bluefin tuna made headlines at the Tokyo's Toyosu fish market this Monday, garnering a historic bid of 510.3 million yen ($3.2 million; £2.4m) during the venue's opening auction of the year.
The top offer for the 535-pound fish was placed by the operator of a well-known sushi chain, which manages outlets across the country and overseas.
"An inaugural tuna signals fortune," stated the entrepreneur, a regular bidder at the annual new year's auction.
Referred to as the Tuna King, this industry figure is famous for making record bids for premium bluefin tuna at these auspicious new year auctions.
Auction Shock and Historic Precedent
Following the auction, the successful bidder told journalists that he was "surprised at the winning bid," stating, "I had thought we would be able to acquire it a little cheaper, but the price escalated rapidly."
This latest acquisition surpasses his own notable purchases:
- He paid 56.5 million yen away in 2012.
- He spent 155 million yen the following year.
- In 2019, he acquired a tuna for 333.6 million yen ($2.1 million).
Even after once commenting that he thought he "bid too high," he has now managed to shatter his own record once again.
An Annual Spectacle of High Prices
The first auction at the Toyosu fish market is typically known for exorbitant prices. In the prior year, the first tuna was purchased for 207 million yen by another sushi chain operator, which announced the fish would be served at its locations nationwide.
The high-energy energy at the fish market during these pre-sunrise auctions has become a major event in Tokyo. Monday's auction, which commenced around 05:00 local time, was no different.
From Auction to Plate
The record-priced tuna was shortly thereafter sliced up for diners at the bidder's sushi establishments soon after the auction concluded.
"I feel like I've commenced the year in a auspicious way after tasting something so lucky as the year begins," shared one satisfied customer.
