Bluefin Fish Sells for Record Sum of $3.2m at Tokyo New Year Sale
A substantial Pacific bluefin tuna made headlines at the Toyosu fish market this Monday, securing a historic bid of 510.3 million yen ($3.2 million; £2.4m) during the venue's opening auction of the year.
The top bid for the 243kg fish was submitted by the parent firm of a popular sushi restaurant group, which operates locations domestically and internationally.
"An inaugural tuna signals good luck," commented the business owner, a notable bidder at the yearly first sale.
Known as the Tuna Tycoon, this entrepreneur is noted for submitting high bids for premium bluefin tuna at these auspicious January auctions.
Bidding Shock and Record-Setting Precedent
After the auction, the winner told the press that he was "taken aback at the amount," noting, "I expected we would be able to purchase it a little at a lower price, but the price escalated before you knew it."
This latest acquisition exceeds his previous notable purchases:
- He secured a tuna for 56.5 million yen back in 2012.
- He bid 155 million yen in 2013.
- In 2019, he won a tuna for 333.6 million yen ($2.1m).
Despite once remarking that he thought he "overdid it," he has now gone on to shatter his own record another time.
A Tradition of Exorbitant Bids
The opening auction at the Toyosu fish market is notoriously characterized by exorbitant prices. Last year, the initial tuna was purchased for 207 million yen by a separate food company, which stated the fish would be available at its eateries throughout the country.
The frenetic atmosphere at the fish market during these pre-sunrise auctions has transformed into a popular event in Tokyo. Monday's auction, which started around 05:00 local time, was no different.
Immediate Consumption
The extremely valuable tuna was shortly thereafter prepared for patrons at the winner's sushi restaurants shortly after the auction ended.
"I feel like I've started the year in a good way after eating something so lucky as the year starts," remarked one happy customer.
