Pacific Bluefin Fish Fetches Historic Price of $3.2 million at Tokyo Auction
A bulky Pacific bluefin tuna made headlines at the Toyosu fish market this Monday, securing a unprecedented bid of 510.3 million yen (3.2 million US dollars; £2.4m) during the venue's first auction of the new year.
The winning offer for the 243-kilogram fish was placed by the company of a popular sushi chain, which manages outlets throughout Japan and abroad.
"The first tuna heralds fortune," stated the business owner, a regular figure at the yearly January sale.
Dubbed the King of Tuna, this industry figure is noted for submitting record bids for premium bluefin tuna at these auspicious January auctions.
Bidding Shock and Record-Setting Precedent
After the auction, the successful bidder admitted to reporters that he was "taken aback at the winning bid," adding, "I had thought we would be able to acquire it a little cheaper, but the price escalated rapidly."
This most recent purchase tops his previous record purchases:
- He secured a tuna for 56.5 million yen away in 2012.
- He bid 155 million yen in 2013.
- In 2019, he purchased a tuna for 333.6 million yen ($2.1 million).
Despite once commenting that he thought he "overdid it," he has now proceeded to surpass his personal record another time.
A Tradition of High Prices
The inaugural auction at the Toyosu fish market is typically known for sky-high prices. In the prior year, the initial tuna was bought for 207 million yen by another sushi chain operator, which announced the fish would be available at its eateries across Japan.
The frenetic energy at the fish market during these pre-sunrise auctions has become a popular event in Tokyo. Monday's auction, which began around 05:00 local time, was no exception.
From Auction to Plate
The multi-million-dollar tuna was quickly prepared for customers at the winner's sushi restaurants shortly after the auction concluded.
"I feel like I've started the year in a positive way after eating something so lucky as the year starts," said one happy patron.
