Bluefin Tuna Sells for Historic Sum of $3.2m at Tokyo New Year Sale
A bulky bluefin tuna made headlines at the Tokyo's Toyosu fish market this Monday, achieving a historic bid of 510.3 million yen (3.2 million US dollars; £2.4m) during the market's inaugural auction of the new year.
The successful bid for the 243kg fish was submitted by the operator of a popular sushi chain, which manages locations throughout Japan and abroad.
"The year's tuna heralds a prosperous start," commented the business owner, a notable bidder at the yearly first sale.
Referred to as the Tuna King, this businessman is famous for making substantial bids for bluefin tuna at these high-profile January auctions.
Auction Shock and Record-Setting Precedent
After the auction, the winner informed the press that he was "taken aback at the final price," noting, "I expected we would be able to purchase it a little cheaper, but the price soared in no time."
This new purchase exceeds his own notable purchases:
- He paid 56.5 million yen away in 2012.
- He bid 155 million yen the following year.
- In 2019, he acquired a tuna for 333.6 million yen ($2.1 million).
Even after once saying that he thought he "did too much," he has now proceeded to shatter his own record yet again.
An Annual Spectacle of High Prices
The first auction at the Tokyo fish market is notoriously known for exceptionally high prices. The previous year, the first tuna was acquired for 207 million yen by a separate sushi chain operator, which indicated the fish would be available at its eateries nationwide.
The frenetic atmosphere at the fish market during these pre-sunrise auctions has become a must-see event in Tokyo. Monday's auction, which started around 05:00 local time, was no different.
Swift Service
The record-priced tuna was shortly thereafter prepared for customers at the entrepreneur's sushi restaurants soon after the auction ended.
"I sense like I've commenced the year in a auspicious way after eating something so lucky as the year gets underway," said one satisfied patron.
