Frequently Asked Questions

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Fishmonger is a newly established online shop, in partnership with Toko Co. Ltd., a long-established store in business for over 100 years.

They stock over 200 different types of seafood and we ship all over Japan!

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We are located and packing fish for each customer in Tateyama – Chiba -, with an office in Toyosu.

Please see our privacy policy here.

We ship within Japan, we do not deliver to Hokkaido, Kyushu and Okinawa.

All about shipping.

You may check out as a guest and do not need to set up an account. However, creating an account will help you check out faster in the future.

Due to the nature of our products, we cannot provide refunds, exchanges, or returns. Please contact us with questions or concerns at or see our refund policy here.

Please contact our online ordering department at To expedite a resolution, be sure to include your order number, complaint details, and any applicable photos or video.

We do our best to address order issues within the next business day but due to the volume of inquiries we receive, please allow up to 48 hours for a response.

Our offices are closed on weekends.

When a home or office address is specified as the destination, the parcel will be delivered to that specified location.

For redelivery of TA-Q-BIN parcels, requests must be completed by 7:00pm.

Occasionally, you will find one or more of our seafood selections out of stock.

This can be due to several factors including seasonal availability, weather conditions which can greatly impact availability, and/or demand exceeding supply.

We pack your seafood with gel ice packs and/or dry ice to withstand 24-48 hours in transit but recommend transferring products to your refrigerator or freezer as soon as they arrive to maintain optimal quality.

Of course! When you check out, update the shipping address with your recipient’s address.

Not sure what type of fish they like? A Fishmonger Gift Card makes the perfect gift for your seafoodies! Simply choose the amount, add your message, and the Gift Card will be emailed directly to your recipient for easy ordering anytime.

Most of, if not all of our fish is sashimi quality and can be eaten raw (except for fish like halibut and black cod).

Once your order arrives, open and inspect your seafood. Look carefully for smaller items wrapped inside packaging materials, or that may have slipped between gel packs or dividers. Contents should be cool to the touch.

Fresh fish should be placed in the refrigerator. If you do not intend to use the fish within a day or two, you can freeze your fish for later use.

Live shellfish and crustaceans should be placed on a baking tray or bowl, covered with a damp cloth and placed in your refrigerator.

We ship our frozen products in insulated packaging with gel ice and/or dry ice to withstand a 48-hour transit.

Sometimes products that were purchased frozen do not arrive solidly frozen. If they are cold to the touch, slightly thawed sealed portions may be safely refrozen with no perceptible loss of quality or nutritional value.

Fresh, perishable products should be refrigerated or frozen upon receipt.

When stored properly in the refrigerator, fresh fish should be cooked within two days from date of purchase.

The safest way to defrost your frozen fish is overnight in the refrigerator.

Alternatively, you can thaw it by removing from any packaging and placing it in a plastic bag in a large bowl of water that’s cooler than room temperature. Use a smaller bowl or a weighted plate to keep it submerged so that all parts defrost at the same rate. Using this method, most fish will thaw within 30 minutes. Pat dry with paper towels before cooking or serving raw (if sushi grade).

Once fully thawed, do not refreeze. Consume within 1-2 days of defrosting.

“Sushi grade” or “sashimi-grade” are common terms used to identify seafood considered “safe to consume raw.”

Because there is no official, regulated standard for these terms, it’s important that you purchase sushi grade seafood from a trusted seafood source such as Fishmonger Japan.

Generally, any wild fish except tuna—bigeye, yellowfin, bluefin, etc—should be frozen for specific periods of time at specific temperatures to destroy parasites.

Some farmed fish should also be frozen before consuming raw.

Tuna naturally turns brown when exposed to air (unless it has been gas-treated).

To maintain its best color and texture, we recommend the following:

  • Grab a large bowl, salt, plastic food wrap and cheesecloth or kitchen paper (you may substitute paper towel, but it may stick to product).
  • Fill bowl with lukewarm water and add salt at a rate of 2 teaspoons per liter of water. Remove tuna from any packaging and gently rinse with cold water then immerse in saltwater solution for 3-5 minutes, depending on size.
  • Remove from saltwater and gently rinse with cold water. Gently remove excess moisture by wrapping tuna in cheesecloth or kitchen paper and then in plastic food wrap.
  • Use care to ensure the product is not wrapped too tightly as it is necessary to allow the product to “breathe” to achieve appropriate color. Plastic food wrap should not come in direct contact with the product. Refrigerate 3-5 hours, depending on size.
  • Once tuna is fully thawed do not refreeze. Consume within 1-2 days of defrosting.