The Fresh Fish Almanac『FAVORITE FISH: OURS AND YOURS』

Cold surroundings bring out an unexpected vividness in fish. This book is a record of moments gathered from that condition.

A fish’s color, shape, and sheen shift subtly with time and place. What we have been watching is that difference—a moment that will never return.

At Toyosu Fish Market in Tokyo, fresh seafood from Japan’s coasts flows in a steady rhythm. That rhythm is sustained by the concentration and judgment of those who stand on the floor. Raising their voices, moving their hands, choosing the next step without hesitation—the market lives through this accumulation.

Tsukiji has changed its physical form. Yet the traditions, culture, and memories cultivated there continue to be carried forward, changing shape, but not disappearing.

Junki and I shared a single phrase—GYOSHOKU FUKYU, promoting fish culture—and kept taking photographs.

This is not a textbook, or a classification chart, nor a comprehensive encyclopedia. Turning the pages feels closer to walking through a market—stopping, turning back, standing before a fish for reasons you cannot quite explain.

Move through it as you like.

Now then—what is your favorite fish?