Tsukiji Market / Uogashi Yokocho-Vol. 19 Japanese Restaurant KATO

By Kikki - Last updated: 日曜日, 2月 3, 2013 - Save & Share - Leave a Comment

Dishes like mom’s home cooking with fresh seafood in season attract repeaters





Regular guests with discriminating palate agree to Kato’s dishes; such as simmered seasonal seafood and assorted sashimi


‘Kato’ is one of the leading Japanese restaurants in the Tsukiji Market. ‘Kato’ has a large number of regular guests, such as intermediate whole sellers, people related to the market, and executive officers of nearby companies. They agree with Kato’s dishes, which tend to have an opportunity eating sumptuous meals. “We can enjoy eating seasonal fish here.” Most of them really like Koto’s dishes.

“So, we have to serve only high quality seafood.” Ms. Arai, the proprietress of the restaurant, expressed her determination to carry on business. She always tries to select the best seafood in season at the market and prepares it in most suitable way of cooking.

Ms. Arai cooks herself a variety of home-made dishes which is common in private houses in Japan. She usually starts cooking just after taking order from her guests, but never serves pre-cooked dishes. Although, her customers sometimes have to wait a long period, there are a large number of repeaters, because of her dishes in which taste like mom’s home cooking.

Most items in their menu are mainly set meals cooked with fresh seafood in season, such as sashimi or slices of raw fish, simmered fish, and broiled fish.


‘Menuke’ (Sebastes flammeus)

‘Kinki’ (Broadbanded thornyhead)


Simmered freshest seafood, such as ‘kinme-dai’ (alfonsino) from Inatori in Izu, or Choshi in Chiba, ‘menuke’ (sebastes flammeus), and ‘kinki’ (Broadbanded thornyhead) are the most popular items in their menu. (Sometimes they are not in their stock depending on arrival condition of seafood at the market in every season.)


Simmered ‘kinme-dai’ (alfonsino)


‘Kinme-dai’ (alfonsino) from Inatori or Choshi is simmered in rather thicker fish broth in a few minutes just before serving. It is simmered in soft enough but not overcooked. There is a lot of collagen around its eyes, which make your skin smooth. It tastes really good without any peculiarities. You can easily finish eating collagen even you hesitate an eye part of the fish.


‘Kaki & tofu’ or Oyster & bean curd

 It is most recommendable items in winter. Large sized oysters from Sanriku district are served with bean curd. You enjoy original taste of oysters in a few minutes simmering without overcooking


These simmered dishes are usually cooked tender with just suitable taste, because they are simmered in rather thicker fish broth in a few minutes just after taking orders. 

The freshest seafood in season is also sliced and arranged for ‘sashimi’ (slices of raw fish) on the plate just after taking order from the customer.

They can serve high quality sea urchin roe fromHokkaidoat the reasonable price because they tend to purchase them concerning on not only their shape and color, but their taste.

One of the best choices is ‘tara & tofu’ (simmered codfish from Hokkaido and bean curd) which are simmered in a simple taste of sea tangle soup stock. Soup stock makes a codfish quite delicious with nice elastic biting.






Grilled ‘gindara’ (sablefish) is really tasty with rich fat and good flavor of bean paste, which had been dipped in a sauce made with ‘Saikyo-miso’ bean paste. Your appetite will be increased.


There is also a variety of other à la carte dishes in their menu. If you are a gourmet in seafood, ‘Kato’ is the restaurant must.

Prices of set meal start from 1,350 Japanese yen. One of the popular secret items in the set menu is home-made vegetables pickled in salted rice-bran paste. The pickles are salted just right and make your apatite.





Assorted ‘sashimi’ or slices of raw fish  2,100 Japanese yen

Depending on every season, nine items of freshest seafood, such as sea urchin eggs form Hokkaido, fatty tuna, red young tuna, sea bass, amberjack, scallops, Japanese cockles, squid, and horse mackerel are arranged on a plate.



Simmered ‘kinme-dai’ (alfonsino) and meal set 1,550 Japanese yen



‘Osashimi-teishoku’ (Assorted sashimi and meal set)  1,350 Japanese yen

*Items of seafood will be changed every season.





Grilled ‘amadai’ (horse-head fish)

in Saikyo-style

Grilled ‘tachiuo’ (hairtail)


*According to the arrival seafood at the market, menu price is changeable in daily.



<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.





For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.


Introduction of the specialist for restaurant design




If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of restaurants around the world as well as inJapan.

Please feel free to contact e-mail: e-kouboinfo@e-koubo.co.jp

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