A massive 535-pound Pacific bluefin tuna fetched $3.2 million at the first fish auction of the year in Tokyo. Well-known sushi restaurant owner Kiyoshi Kimura placed the winning bid, continuing his long-standing presence at these headline-making sales. Getty Images
A single Pacific bluefin tuna drew global attention after it sold for a staggering $3.2 million at Tokyo’s first major fish auction of the year. The massive 535-pound fish claimed top honour at the annual opening sale at Toyosu Market, where prestige and tradition often matter as much as price.
Moments after winning the bid, restaurant owner Kiyoshi Kimura told reporters, “It’s in part for good luck… But when I see a good-looking tuna, I cannot resist. I haven’t tasted it yet, but it’s got to be delicious.”
A familiar face at the top
Kimura, who runs the Sushi Zanmai group, arrived at the market in his trademark white jacket and bright tie. Known across Japan as the “Tuna King,” he shattered his own previous record from 2019, when he paid $2.1 million for a prized bluefin.
Winning the top tuna at the New Year auction carries deep meaning in Japan. Buyers see it as a sign of good fortune and honour. Kimura has claimed the biggest tuna multiple times over the years, including several wins before the market moved to Toyosu in 2018.
Why buyers accept heavy losses
At roughly $6,000 per pound, the tuna’s price far exceeds what any restaurant could recover through sales. Still, buyers enter the auction knowing they will lose money. Restaurants do not pass the cost on to customers. Instead, they serve the fish at standard menu prices.
This tradition reflects the cultural value placed on bluefin tuna. Chefs and owners prize the honour of preparing and serving the finest fish of the year, even at great financial cost.
From northern waters to centre stage
Workers carefully moved the giant fish by hand on a wooden cart to Kimura’s flagship restaurant inside the market, where staff displayed it at the entrance. The tuna came from waters off Oma, a small northern town famous for producing Japan’s best bluefin.
The area sits near a narrow strait that funnels fish from two major seas, creating rich feeding grounds. These conditions help bluefin grow larger and fattier than elsewhere. Notably, last year’s biggest New Year tuna also came from the same waters.
How experts judge a perfect bluefin
At auction, trained butchers inspect each fish with careful cuts that reveal muscle quality and fat patterns. Buyers look closely at the balance between lean meat and creamy fat, especially in the belly, where prized cuts known for their rich taste come from.
Bluefin rely on powerful muscles near their spine for speed, leaving fattier sections lower in the body. This contrast gives the fish its famous texture and flavour, making it one of the most valued seafood items in Japanese cuisine.
A price driven by respect
Despite hoping to pay less, Kimura admitted the bidding rose quickly. “The price shot up before you knew it,” he said. In the end, the market itself honoured the fish, proving once again that tradition, pride, and respect for craftsmanship still drive the world’s most famous tuna auction.
