Delivering “extremely fresh fish” directly from Kesennuma Fish Market

Takacho Shoten’s lineup features “fish caught season”and “fresh fish.”Fresh fish are obtained at the Kesennuma Fish Market, near one of the world’s top fishing grounds off the Sanriku coast, and directly delivered to areas throughout Japan.

Taste and materials

Every morning, fresh fish are bought and packed with ice into containers at the market, and sent to customers nationwide. Takacho Shoten’s top priority is providing the freshest fish to its clientele.

Taste and materials


In its own factory, products such as “Trout Salmon Saikyo” are produced for sale.



Freshness Direct from the Kesennuma Fish Market.

Takachou Shoten Co., Ltd. Representative Director: Chihiro Takahashi

“The market is our workplace. Freshness is our product. We deliver ‘Kesennuma’ straight from the ‘Kesennuma'”

The roaring sound of the ship’s engine, the cries of seagulls flying overhead, the clanking of wires being pulled up on deck, and the lively voices of the sailors filled the air as soon as I stepped into the bustling atmosphere of Kesennuma Fish Market, guided by Chihiro Takahashi, the representative director of Takonaga Shoten Co., Ltd.

Fish, hoisted up by cranes from large vessels moored alongside, were being transferred into containers on land. Nearby, a belt conveyor was set up, with several scales and people waiting on both sides to swiftly weigh each fish and sort them into large crates.

In the open-air market, where sunlight streamed through, massive blue crates filled with fish were stacked, and large fish were lined up on display. It’s a sea of fish, literally! The scene is truly impressive.

Takonaga Shoten deals with fresh tuna and bonito. They pack the impeccably fresh fish they procure into boxes branded with the company’s name and ship them directly to markets and supermarkets in Sendai, Tsukiji, and even as far as Nagoya and Kobe.

Takahashi arrives at the market every morning around 5:30 a.m. and participates in the auctions starting at 7 a.m. After purchasing the fish, they immediately package them within the market and send them out. “Even after the 7 a.m. auction, ships continue to arrive, and auctions are held several times until around 2 p.m.,” Takahashi explains. With the goal of delivering the fish to distant locations as quickly as possible, there’s barely time for meals.

For Takahashi, who works until around 3 p.m. every day, Kesennuma Fish Market is truly his “workplace.”

Another aspect of the “Takacho flavor”: preserving delicate deliciousness.

After completing the procurement and shipping tasks at the fish market, Mr. Takahashi heads to his company’s processing plant. Currently, Takanaga Shoten operates its processing business in a rented facility within the Kesennuma Kakudate Processing Cooperative Association.

In addition to shipping fresh fish, Takanaga Shoten also has its own line of processed products. One of its flagship products is the “Trout Salmon Saikyo” marinade. This delicately flavored product features trout salmon selected and blended by Mr. Takahashi himself, marinated in a miso blend that imparts a refined and elegant taste. While it requires considerable effort and the raw materials are costly, it has been a popular product for over a decade, with many inquiries driven by word of mouth.

Upon tasting it, one can appreciate the subtle flavor infused by the unique miso blend. The high number of repeat customers is a testament to its quality.

There are memories and pride. Once again, like before.

Born in Kesennuma, Mr. Takahashi spent his university years in Tokyo. Upon graduation, he returned to Kesennuma and joined the company, eventually succeeding to the position of president. “Time flies, it’s already been 40 years since then,” Mr. Takahashi reflects nostalgically. Over the years, there have been memories, including the earthquake disaster.

Every year, during New Year’s, the media buzzes with news about tuna being traded at high prices. There was a time when it was said, “New Year’s tuna comes from Kesennuma.” One year, tuna handled by Takanao Shouten was traded at high prices in the Tsukiji Market. It was a proud and fond memory of Takanao Shouten’s contribution to Kesennuma. With humility, Mr. Takahashi spoke gently and with a smile.

“For now, I just want to rebuild as it was before. I want to accomplish that as soon as possible. That’s all,” he said. While gazing at the mountains beyond the bay, where he played as a child, Mr. Takahashi looked forward to Kesennuma’s tomorrow.