Author Archive
Tsukiji Market / Uogashi Yokocho-Vol. 8 Ichiba-sushi
Taste every part of a wild tuna in the superfine quality at ‘Ichiba-sushi’
Fishermen directly send white meat fish to ‘Ichiba-sushi’ from ‘Amakusa’ fishing port every morning!
‘Ichiba-sushi’ is particular about tuna as their seafood materials for sushi. “We always try to knock the best quality of wild tuna down at the auction market.” The buyer of ‘Ichiba-sushi’ proudly says.
As well as the best quality of ‘toro’ or fatty tuna and ‘akami’ or red flesh, every part of tuna is also cooked and served, such as a rare part of ‘kama’ or the most delicious part in the neck, and ‘noten-aburi’ or grilled fatty tuna taken from the head.
High cost performance is done by purchasing of a whole body of wild tuna and every part of tuna will be cooked and served in their menu. Therefore, ‘ichiba-sushi’ can serve attractive quantity of sushi, such as ‘omakase-nigiri’ or chef’s recommendation nigiri-zush, and ‘josei-gentei set’ or special sushi set only for ladies (2,300 Japanese yen).
‘Ichiba-sushi’ is one of the most recommendable sushi restaurants in the market for tuna lovers.
You can enjoy different taste of tuna when you order ‘maguro-zukushi’ or set menu cooked with every part of wild tuna consisted of ‘ohtoro’ or pink tuna, ‘chutoro’ or fatty tuna, ‘akami’ or red tuna, grilled tuna, a roll sushi cooked with red tuna and ‘nakaochi’ or small pieces of meat taken out from the backbone.
Rather larger slices of fresh wild tuna cover balls of vinegared rice in their nigiri-zushi, which are sent from ‘Ohma’ and ‘Tappi’ inAomoriprefecture in winter or other famed fishing ports in different season
‘Ichiba-sushi’ sticks to use only fresh wild fish and never purchase farmed seafood. Their attitude to purchasing is also seen on white meat fish. Fishermen in Amakusa fishing port,Nagasakiprefecture directly send fresh white meat fish to ‘Ichiba-sushi’ every morning.
‘Use fresh fish that has been alive just before cooking’ is quite common scene in ‘Ichiba-sushi’.
Their strict attitude to purchasing is not only for seafood materials, but also other supporting materials. For example, they use Mongolian rock salt and home blend soy sauce, and grate fresh horse radish just before cooking. Mongolian rock salt is suitable for grilled ‘toro’ or fatty tuna. Home made soy sauce for serving with sushi is blended with stock cooked with sea tangle, dry bonito, rice wine, and ‘mirin’ sweet sake.
‘Tamago-yaki’ or Japanese omelet is also carefully cooked at their own kitchen and never use purchased ready made omelet at the market. Stock form ‘ara’ or bony parts of a fish and prawn head are used for cooking miso soup.
After 2:30 p.m., ‘Ichiba-sushi’ serves for reserved guests only, so it is recommendable when you have an enough time for enjoy eating sushi.
Including the chef, all kitchen staff work enthusiastically in their sprits of workmanship, actually they are very frank and kind. They always warmly wait your arrival at the behind of the black lacquered sushi bar.
■ ’Tokusen Omakase-nigiri’ or Chef’s recommendation superior course
3,675 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, ’Tokusen Omakase-nigiri’ is one of their confident courses and is consisted of 14 pieces of nigiri-zushi, such as pink tuna, conger eel, salmon roe, sea urchin eggs, ark shell, prawn, and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.
■ ’Omakase-nigiri’ or Chef’s recommendation course
3,650 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, ’Omakase-nigiri’ is recommendable for tuna lovers which consisted of 14 pieces of nigiri-zushi, such as pink tuna, fatty tuna, grilled tuna, red tuna, and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.
■’Maguro-zukushi’ or assorted nigiri-zushi cooked with various parts of tuna
2,950 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, ‘Maguro-zukushi’ or set menu cooked with every part of wild tuna consisted of 2 pieces of ‘ohtoro’ or pink tuna, 2 pieces of ‘chutoro’ or fatty tuna, 2 pieces of ‘akami’ or red tuna, 2 pieces of larger size grilled fatty tuna, a roll sushi cooked with red tuna (sometimes ‘gunkan’ roll with ‘nakaochi’ or small pieces of meat), and Japanese omelet cooked in their kitchen. A bowl of miso soup is also served together.
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.ichibasushi.com/
http://locoplace.jp/
http://www.tsukijigourmet.or.jp/
http://tabelog.com/tokyo/
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)
Loading...Tsukiji Market / Uogashi Yokocho-Vol. 7 Bentomi-sushi
‘Bentomi’ has an excellent eye for select high quality seafood, and its kitchen staff is highly skilled in cooking
As well as their sister restaurant ‘Iwasa-zushi’, ‘Bentomi’ is also particular about wild fish such as tuna
‘Bentomi-sushi’ is a sister sushi restaurant of ‘Iwasa-zushi’ run by the same owner. Fresh seafood materials for their sushi are usually high quality because Mr. Ishigami, shopkeeper & chef has an excellent eye for purchasing. Pacific bluefin tuna and wild white meat fish are used for their sushi, but never farmed fish. ‘As we concerned about our fish, we do not care about which fishing port comes from. We try to cook with great care to bring out original taste of wild fish.’ A long experienced chef said.
For example, conger eel is grilled after being simmered in a stock to bring out its original aroma. Blue back fish, such as ‘kohada’ or dotted gizzard shad, and mackerel, are washed in salt water for killing stinks of fish. Kitchen staffs do not mind devoting a lot of time and effort to cooking.
Mr. Ishigami is an expert who has worked as a sushi cook more than 50 years. He has an excellent eye for examining seafood materials, and tries to purchase only wild fish after careful selection and also dependent on advises from intermediate seafood wholesalers at the market. Not only he is a first-rate judge of purchasing, his cooking skill is also excellent.
Famed brand rice ‘koshihikari’ from Koshiji in Nigata is mixed with plum vinegar for ‘shari’ or vinegared rice for their sushi, which has a faint sweet taste. You can enjoy tasting their ‘nigiri’ without soy sauce. Only an expert can cook such a ‘nigiri’ sushi.
He is rather talkative so you can enjoy a dialogue with him, if you can communicate in Japanese. His recommendation is, of course, tuna. He only purchases fresh Pacific bluefin tuna and lets it mature on ice. His intuition after long experience decides when is just ready to eat. ‘Ohtoro’ or pink fatty tuna is one of the best for taste among them which is tender and something like melting on your tongue.
■ ’Omakase-nigiri’ or Chef’s recommendation course 3,150 Japanese yen
Although, items are changeable depended on purchasing conditions in every season, 10 pieces of ‘nigiri’ consisteing of tuna, white meat fish, scallop, prawn, Pacific saury, and conger eel, and a roll-sushi, such as ‘himo-kyu’ or ark shell strings and cucumber and ‘tekka-maki’ or tuna roll. Common white meat fish is sea bass in summer, and flatfish or sea bream in autumn. Either, tiger prawn or pink shrimp is usually used. And a bowl of miso soup also served.
■Assorted nigiri-zushi ‘Sakura’ 3,600 Japanese yen
12 pieces of ‘nigiri-sushi’ and 1 roll-sushi with a bowl of miso soup
Pieces of fresh seafood for sushi are chosen among various sea products in the market under careful selection with concerning on what fishing port come from and their best season in taste.
■’Kaizukushi’ 3,500 Japanese yen
10 pieces of ‘nigiri-sushi’ cooked with all shellfish including as such crunchy texture of abalone and complex flavor of scallop. A bowl of miso soup is served together.
■’Nigiri and otsumaki set’ 2,300 Japanese yen
It consisted of 5 pieces of ‘nigiri-sushi’ and assorted ‘sashimi’ or fresh slices of raw fish. The set is recommendable for those who like to drink Japanese sake or rice wine together.
■’Bentomi-don’ 2,000 Japanese yen
’Bentomi-don’ is signature dish of ‘Bentomi-sushi’, that is a bowls of rice named after the restaurant name. Plenty quantity of Pacific bluefin tuna, sea urchin, salmon roe, and salmon are put on top.
■’Kaisen-chirashi’ 2,100 Japanese yen
As well as their nigiri, ‘kaisen-chirashi’ or vinegared rice topped with plenty of fresh seafood and assorted three kinds of fresh seafood, as such sea urchin eggs, scallop, and salmon eggs are also popular.
Plenty 12 kinds of fresh seafood entirely covers vinegared rice in a bowl. It is really a genuine ‘kaisen-chirashi’.
■’Anago’ or conger eel 530 Japanese yen
Conger eel gives off a fragrant smell as it grilled just before serving, which had been gently simmered in a stock. It is really delicious serving with a special sauce.
■’Uni’ or sea urchin 790 Japanese yen
Plenty of brand sea urchin ‘Ezo-bafun-uni’ or short-spined sea urchin fromHokkaidois cooked with vinegared rice for sushi. It is really delicious something like smoothly melting on your tongue with the smell of the sea.
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.bentomi.com/ja/
http://www.tsukijigourmet.or.jp/
http://tabelog.com/tokyo/
http://tsukijigo.cocolog-nifty.com/
■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.
Please Contact Us/お問合せ
(3 投票, 平均値/最大値: 5.00 / 5)Loading...Tsukiji Market / Uogashi Yokocho-Vol. 6 Iwasa-sushi
Enjoy various kinds of carefully selected shellfishes
Taste sushi cooked with all kinds of wild shellfishes in season
‘Iwasa-sushi’ has a rich selection of shellfish, because Ms Iwata, the proprietress, is on friendly terms with an intermediate wholesaler that specializes in shellfish in the market. Although, shellfish tends to damaged in a short period, their stock is always kept its freshness.
Chew their sushi cooked with shellfish well bring a peculiar taste and a good appetite. As listed their stock of shellfish, there are ark shell, abalone, Ezo-whelk, surf clam, small abalone, pen shell, scallop, Sakhalin surf clam, king clam, and so on. You can enjoy eating of these various kinds of seasonal shellfishes at ‘Iwasa –sushi.’
As well as good stock of shellfish, they purchase only fresh wild fish but never farmed fish. Including usual seasonal seafood, they always has something rare and best seafood. Even, professional people, such as sushi cooks and seafood intermediate wholesalers admire of it.
Especially their sushi cooked with rare kinds of shellfish are well known, such as, geoduck or king clam from Futtsu fishing port inChiba, Sakhalin surf clam and pen shell fromHokkaido. Although, some people are not fond of shellfish, most of them appreciate its taste at ‘Iwasa-sushi.’ One reason is that Ms Iwata always carefully selects seafood materials in the market.
As is commonly said; “if sushi cooked with shellfish tastes good, everything is delicious.” Iwasa-sushi proves this proverb.
‘Iwasa-sushi’ set a special day as “Ladies’ Day” for female guests and gives small gifts for them, such as bottled salmon flakes or laver boiled in sweetened soy sauce.
■’Omakase’ or Chef’s Recommendation 3,600 Japanese yen
Although, seafood materials cooked for sushi will be different in every season, it is consisted of 12 pieces of nigiri, such as surf clam, ark shell, prawn, conger eel, bonito, flathead, ohtoro or pink fatty tuna, young dotted gizzard shad, cuttlefish, Pacific saury, sea urchin eggs, and ikra salmon roe, and a half size of two roll sushi, such as ‘himo-kyu’ or ark shell strings and cucumber and ‘tekka-maki’ or red tuna roll. A bowl of miso soup with short-neck clams is also served together.
In this course, you will be able to enjoy delicious earlier catch of seafood along with popular shellfishes such as surf clam and ark shell.
■’Kai-zukushi’ or assorted sushi cooked with variety of shellfishes 3,300 Japanese yen
7 pieces of delicious shellfishes will be served in this assorted sushi set. You can enjoy eating these different tastes of sushi to your heart’s content. Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri cooked with shellfishes, such as whelk or Japanese Neptune, Sakhalin surf clam, geoduck or Pacific gaper, Japanese cockle, surf clam ligaments, ark shell, and scallop, and a roll of ‘himo-kyu’ or ark shell strings and cucumber, and Japanese omelet. A bowl of miso soup with short-neck clams is also served together.
■’Tokujo Nigiri’ or assorted nigiri supreme set 3,100 Japanese yen
Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri-zushi cooked with fresh seafood, such as, 2 pieces of ‘chu-toro’ or medium fatty tuna, daily special white fish, prawn, conger eel, ark shell, and sea urchin eggs, and 3 cuts of ‘himo-kyu’ or ark shell strings and cucumber and 3 cuts of red tuna roll. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.
■’Jo Nigiri’ or assorted nigiri premium set 2,600 Japanese yen
Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri-zushi cooked with fresh seafood, such as, bonito, daily special white fish, prawn, ‘chu-toro’ or medium fatty tuna, squilla, blue-backed fish, and conger eel, 3 cuts of ‘himo-kyu’ or ark shell strings and cucumber and 3 cuts of red tuna roll and Japanese omelet. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.
■’Nami Nigiri’ or assorted nigiri standard set 2,100 Japanese yen
Although, seafood materials cooked for sushi will be different in every season, it is consisted of 7 pieces of nigiri-zushi cooked with fresh seafood, such as, bonito, daily special white fish, ‘chu-toro’ or medium fatty tuna, pink shrimp, squilla, blue-backed fish, and surf clam, 3 cuts of ‘himo-kyu’ or ark shell strings and cucumber and 3 cuts of red tuna roll and Japanese omelet. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.
■’Uni-don’ or bowl of rice with sea urchin eggs on top 2,500 Japanese yen
‘Uni-don’ is one of the most popular menus among regular guests, because Ms Iwata tries finding best quality of sea urchin in the market. “It is important to find good taste of sea urchin than it looks in shape.” She says. A plenty of fresh eggs of sea urchin are put on the top of rice in a bowl. Including a cut of Japanese omelet and cuttlefish legs, sometimes additional toppings are put on the top. A bowl of miso soup with ‘asari’ or short-neck clams is also served together.
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.iwasasushi.jp/
http://www.tsukijinet.com/tsukiji/kanren/iwasasusi/
http://www.tsukijigourmet.or.jp/09_iwasa/index.htm
http://www.arp-nt.co.jp/iwasa/mise/001.html
■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.
Please Contact Us/お問合せ
(6 投票, 平均値/最大値: 5.00 / 5)Loading...Tsukiji Market / Uogashi Yokocho-Vol. 5 Daiwa-zushi
Daiwa-zushi is one of the most popular sushi restaurants in the Tsukiji Market
Although, ‘daiwa-zushi’ occupy twice larger space than other existing restaurants in ‘uogashi-yokocho’, there is always a long waiting line.
You will find a large number of foreign travelers among waiting guests because ‘daiwa-zushi’ has been often introduced in foreign guidebooks.
This sushi shop uses only the freshest of natural fish in every season but never farmed fish. Chef put great concerns on their seafood materials for sushi, as such from which fishing port, by what kind of fishing method, what part of fish, and how large they are.
Especially, their ‘toro’ or the fatty tuna is well known for its tender and taste something like melting away in a mouth. It is taken from ‘hara-kami’ or an upper part of abdomen just next to a collar of a fish.
Fish taken by shingle-hock fishing is better quality in freshness than other methods of fishing.
Daiwa-zushi purchases only ‘kuro-mutsu’ or a dark color Japanese bluefish by shingle-hock fishing from Choshi fishing port in Chiba, which is very rare fish even in the Tsukiji Market. They also purchase ‘hobo’ or spiny red gurnard caught by single-hock for their sushi.
The buyer of ‘daiwa-zush’ has an excellent eye for quality of seafood. At the same time, we can realize their true workmanship while eating good taste of ‘nigiri’ which is rather bigger than normal size.
They usually start cooking of special dipping sauce ‘nitsume’ for ‘anago’ or conger eel at 4:00 every morning. All cooks in the kitchen do not mind devoting a lot of time and effort to cooking.
Although, you must wait a quite long time, you may have a good quality of sushi.
“We never serve any dish which we discontented with.” It shows their workmanship as ‘a sushi restaurant in the market.’
‘We like to keep original quality and taste of fish so that we avoid putting any unnecessary cooking on fish.” Chef said.
For example, clam is only slightly boiled without being soaked in ‘nijiru’ or fish broth.
All best seasonal materials are clearly shown on the menu so you can choose your favorite ‘nigiri’ with reasonable price among them. If you do not familiar with seafood you may consult with a frank and kind attitude of staff without reserve.
‘Daiwa-zushi is the most popular sushi restaurant in the market, and more than 300 guests arrive to this small scale sushi restaurant every day. Although, there is always a long waiting line, they can serve rather smoothly because it has a twice larger space than other existing restaurants in the market.
Menu Recommendation
Chef’s recommendation of Assorted Sushi
3,500 Japanese yen
A large and thick-cut of ‘neta’ or seafood and other materials are put on a rather bigger ball of rice. ‘Nigiri-zushi’ 7 pieces, such as ‘Toro’ or fatty part of tuna 2, Sea bream 1, Squid 1, Prawn 1, Ark shell 1, and Omelet 1, and Roll sushi 1 with a bowl of miso-soup.
However, depending on purchasing condition from the market, items of seafood are changeable. Compare to usual ‘nigiri’ each piece is rather bigger in size, so it is good enough for your appetite.
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.tsukijigourmet.or.jp/
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)Loading...Tsukiji Market / Uogashi Yokocho-Vol. 4 Uogashi Sushibun
Sushibun is a long-established restaurant that has been running more than 160 years since the Edo Period
‘Sushibun’ has kept its orthodox ‘edomae’ style from generation to generation
A long-established sushi restaurant ‘Uogashi Sushibun’ has running its business more than 160 years. They started serving orthodox style ‘edomae-zushi’ at a stall in the old fish market located in Nihonbashi during the Edo Period. This orthodox ‘edomae’ cooking technique has been handed down from generation to generation in the family.
Cooking and preservation of special dipping sauce ‘nitsume’ is one of them. The special dipping sauce is cooked with mixture of several fish stocks, such as stocks cooked from abalone, conger eel, clam, and ‘kinki’ or broad-banded thorny-head after long hours of simmering down. And then, newly cooked special dipping sauce has been added into the old sauce all the time since its establishment. Even the war period, it had been preserved in the underground at theTsukiji-hongangiTemple.
‘Nitsume’ or tare is a general term in Japanese cuisine for dipping sauces often used in grilling (‘yakitori’ and ‘yakiniku’ , especially as teriyaki sauce) as well as with ‘sushi’, ‘nabemono’ and ‘gyoza’. The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with ‘dashi’, vinegar, etc., for ‘naebemono’ and ‘natto’ such as ‘ponzu’ but every chef has his own variation.
Preparation of abalone for ‘nigiri’ requires two days. The first day it is just simmered, and then it is seasoned the following day at last. It is served with the special sauce ‘nitsume’. It is really a sumptuous dish with the aroma of the sea in each bite.
Their conger eel for sushi is soft and tender enough. Only limited pieces of conger eel are prepared and dipped into the stock for a day. A piece of conger eel is carefully pressed into shape on a ball of venigared rice in a hand.
‘Nikiri-shoyu’ or special soy sauce for sushi is also carefully blended by hand. Chef in ‘edomae’ style usually does not mind devoting a lot of time and effort to cooking.
All materials for their sushi are purchased through intermediate wholesalers in the Tsukiji Market by ‘okami’ or proprietress every day. She knows quality of all food materials for their menu. She always comes first at the market and tries to find good quality of seasonal fish in 45 years.
Menu Recommendation
おまかせ寿司セット
Chef’s recommendation of Assorted Sushi
3,675 Japanese yen
10 different pieces of ‘nigiri’, 3 pieces of roll, and house made omelet with today’s soup.
Platter of assorted ‘sashimi’ or slices of raw fish
3,150 Japanese yen
Assorted Sushi Set
2,625 Japanese yen
8 different pieces of ‘nigiri’, and 3 pieces of roll with today’s soup.
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.tsukijinet.com/tsukiji/kanren/susibun/
http://www.tsukijigourmet.or.jp/22_sushidai/index.htm
http://tabelog.com/tokyo/
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)Loading...Tsukiji Market / Uogashi Yokocho-Vol. 3 Sushidai
Chef does not mind devoting a lot of time and energy to cooking delicious sushi
Sushidai is one of the most popular sushi restaurants in the Tsukiji Market. There is always a long waiting line even before its opening of 5:00 in the morning. Chef Urushihara does not mind devoting a lot of time and effort to cooking sushi. Its popularity is based on his workmanship. Fresh seafood for their sushi is purchased in the market depending on which way of fishing method is used. Fish caught by single-hook fishing is less damaged and better than that by fixed net or gillnetting. For example, high quality mackerel from Matsuwa or Koshiba inTokyo bay caught by single-hook fishing is one of the best for their sushi. Usually, mackerel is pickled in vinegar, but the high quality mackerel is just lightly-pickled in salt at their kitchen. This cooking method make mackerel keep freshness and give its original taste without any fishy smell. Although, some people tend to refrain from sushi cooked with blue-backed fish, such as horse mackerel, spotted shad, and mackerel, most of these anti-blue-backed fish can finish all sushi at Sushidai.
Their special cooking method, such as ‘kobujime’ or preserved in wrapped sea tangle, sprinkling of salt, putting special soy sauce, is always given to best seasonal fresh seafood from each fishing port. Half cooked conger eel for their ‘nigiri’ is simmered again just before serving to the guest; therefore it tastes more soft and tender. Tamagoyaki （卵焼き）or a type of Japanese omelette cooked with cooking stock is also prepared just before serving at their kitchen.
Menu Recommendation
旬魚おまかせ寿司セット
Chef’s recommendation of Assorted Sushi cooked with seasonal fish
3,900 Japanese yen
＜Reference materials＞
Tsukiji-marukajiri published by the Mainichi
Tsukiji-o-kiwameru published by Aspect co.
http://www.tsukijigourmet.or.jp/22_sushidai/index.htm
http://tabelog.com/tokyo/
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)Loading...Tsukiji Market / Uogashi Yokocho-Vol. 2
Isozushi serves traditional and orthodox ‘uogashi-style’ delicious Sushi
Basically, ‘uogashi-yokocho’ is provided for licensed fresh food dealers and chefs who visit the market for purchasing their food materials. Therefore every restaurants and shops have to serve really good qualified dishes and sell goods in reasonable prices. They have been often introduced on the mass media and getting popular even among citizens. However, their professional cooking ability and quality of goods are not declined but rather more heightened and deepened than before. It is quite good experience in eating their dishes and purchasing excellent goods in ‘uogashi-yokocho’.
Dignified sushi chefs stand behind the sushi bar that is always kept superior in cleanliness. You can enjoy eating orthodox ‘uogashi-style’ nigirizushi (握り寿司, “hand-formed sushi”) . Their popular menu is tuna and Indian tuna. A long experienced buyer from Fujinoya co. always tries to purchase most high quality tuna in season directly at the market. The management policy of the company is that trying to find high quality of fresh seafood directly at the market in reasonable prices and using it for their sushi on that day. Especially they recommend Indian tuna which is better than ‘hon-maguro’ (本鮪), because it is more sticky and good taste. They usually purchase a whole body of Indian tuna which contains high quality parts, such as ‘ohtoro’（大とろpink fatty tuna） and ‘chutoro’ （中とろfatty tuna）. “Some regular customers often visit my restaurant only for eating Indian tuna. We sometimes could not make a profit because for purchasing such a high quality seafood for our sushi. We really like to see that our customers enjoy eating sushi.” Chef Hosoya says.
Rice for ‘shari’ (rice flavored with vinegar) is famous brand of ‘koshi-hikari’ fromNiigata. Actually, most professional food dealers in the fish market seldom eat sushi, but some of them are really fond of ‘Isozushi’, because sushi chef tries providing very rare seasonal materials on their menu, such as ‘bafun-uni’ (Japanese green sea urchin), and ikra (salmon roe) form Hokkaido.
Average price of lunch is about 3,700 yen, and 5,800 yen for dinner.
Menu recommendations
‘Tokujo-nigiri’ (or hand-formed sushi special set)/ 3,670yen
 |
Pink fatty Indian tuna(天然インド鮪大トロ), Fatty tuna (鮪中トロ), Olive flounder (平目), Prawn (車海老), Sea urchin (ウニ), Salmon roe (いくら), Ark shell (赤貝), Horse mackerel (鯵), Herring roe (数の子), Conger eel (穴子), and Fatty tuna roll (トロ鉄火巻き or Raw Fatty Indian tuna slices and vinegared rice rolled in laver) |
A bowl of Japanese style soup is served together.
A part of menu item will be changed depending on purchasing condition in season.
‘Service-nigiri’ (or hand-formed sushi reasonable set)/ 2,410yen
 |
Fatty Indian tuna (天然インド鮪中トロ), Red tuna (赤身), Amberjack(ヒラマサ), Sea urchin (ウニ), Salmon roe (いくら), Botan Shrimp(ボタン海老), Squid (イカ), Conger eel (穴子), and Roll sushi(巻物一本) |
A bowl of Japanese style soup is served together.
A part of menu item will be changed depending on purchasing condition in season.
‘Jo-nigiri’ (上にぎり or hand-formed sushi the first grade set) /2,940yen
Fatty Indian tuna (天然インド鮪中トロ), Grunt(イサキ), Sea urchin (ウニ), Salmon roe (いくら), Botan Shrimp(ボタン海老), Horse mackerel (鯵), Scallop (帆立貝), Conger eel (穴子), and Red tuna roll (鉄火巻き)
A bowl of Japanese style soup is served together.
A part of menu item will be changed depending on purchasing condition in season.
＜Reference materials＞
Tsukiji-o-kiwameru published by Aspect co.
http://isonoya.co.jp/
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
http://tabelog.com/tokyo/
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)Loading...Tsukiji Market / Uogashi Yokocho－Vol. 1
‘Uogashi-yokocho’ creates something professional atmosphere
So-called ‘uogashi-yokocho’ is located within the Tokyo Central Wholesale Market-The Tsukiji Market. Official name of the area is ‘the offices and shops of the associated business companies under the Tokyo Central Wholesale Market-The Tsukiji Market’. ‘Jonai’ or inner market is neither an amusement park nor a shopping center. Each shop and market staff is doing business in the inner market. So the market is for professional people. In the official market place, you feel liveliness and atmosphere of professional world in the ‘uogashi-yokocho’ while purchasing tools and food materials at shops and enjoy eating qualified taste of dishes in restaurants. Actually, `uogashi-yokocho’ is regarded as one of the large shopping districts inTokyo, consisted of about 140 specialty stores.
Specialty Stores run by associated companies
Associated companies in the ‘uogashi-yokocho’ complement the major function of the market. Along with restaurants, there are specialty stores where sell various kinds of products and goods. There are stores of seasoned dry laver, green tea leave, books, groceries, kitchen knives, and others. A very peculiar product among items a garnish of shredded or sliced vegetables served with raw fish. Although, restaurants within the area are rather small scale, they serve very popular dishes which attract visitors to the market.
＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)Loading...Exciting and vivid! Tsukiji Market-Vol. 6
Although, a little hard to access, it is good experience to see tuna auction
One of the most attracting spots in Tsukiji Market is the tuna auction market however it is not easy to access, because,Tokyo metropolitan government provides strict procedures on the field trip, therefore, it is not recommendable to visit there just for fun.
Taking a field trip to the tuna auction market
Under the strict procedures issued by the Tokyo Metropolitan Central Wholesale Market, you can take a field trip to the frozen tuna auction market. A long and narrow observation area is arranged at the wholesale market for visitors, and is usually filled with foreign and local visitors between 5:00 and 6:15 every morning.
An auction starts as a sound of bell rung by auctioneers while professional buyers are still busy evaluating their expecting frozen tuna. It is usually starts at a sharp period, such as from 5:30 or 6:00. It is the best part of the attraction to seeing that huge bodies of frozen tuna placed on palettes on the auction market.
Of course, you are not allowed touching your hands to any bodies of tuna, you can take photos without flash light. It is recommendable to wear casual clothes when you visit. Especially in winter season, put thicker clothes for keeping your body warm.
The problem is its rather complicated hard access from the main entrance to the auction market for first comers. And also during this time in the morning, the whole market is very busy with trucks, fork lifts, and small vehicles moving about.
So it is recommendable for first comers:
- Access from ‘Kachidoki Gate’, because all participants must register at the Fish Information Center which is located at the gate.
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Kachidoki Gate |
Fish Information Center |
- Refrain from your cellular phone in talking or listening to the music while walking in the market.
- There are a number of ‘Off Limits’ in the market, so it is better to make sure where they are at the gate before entering into the market.
Tokyo Metropolitan Central Wholesale Market: Tsukiji Market provides certain procedures on a field trip to the tuna market under the consideration of safety of visitors and not giving any disturbances on regular function of the market as well.
Procedures on a field trip to tuna auction market
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[Please Observe the Following when Visiting Tsukiji Market] In conjunction with the recent boom in the popularity of Tsukiji the number of tourists, including foreign visitors, paying a visit to the market is increasing. Experiencing the vibra Tsukiji market presents a great opportunity for learning about the functions of the central wholesale market and the current perishables distribution system, but the both the wholesaling and reselling areas are busy places during the early morning hours. Various problems have arisen in association with the increased number of tourists (including sanitation management problems such as temperature control issues caused by the entry and exit of large numbers of unauthorized persons, and problems with visitors impeding the auction and other trading activities), especially at the early morning auction held in the tuna wholesale area. For these reasons, tourists are not allowed to enter the wholesaling areas which are especially crowded. But visitors can watch the auction only in the designated area in the Tuna Auction Area from 5:00 am to 6:15 am. In the auction area, please defend posted notes and follow the directions from guards not to disturb the market activity. Since the market is very busy with trucks, forklifts, and small vehicles moving about, guests are asked to be especially careful and vigilant when they visit. Public guided-tours of Tsukiji Market are only available for groups of students (elementary school, junior and senior high school) and reservations may be made from 9:00 am to 3:00 pm. There are no public tours for other visitors or in other time periods. If you visit the market we ask that you observe the above stated rules. Your cooperation and understanding regarding this matter are greatly appreciated. Visitors’ Rules for the Tuna Auction Observation at the Tsukiji Market
(Tokyo Metropolitan Central Wholesale Market: Tsukiji Market)
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＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
http://tokyoite.biz/favorite/tukiji/index.shtml
■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.
Please Contact Us/お問合せ
(2 投票, 平均値/最大値: 5.00 / 5)Loading...Exciting and vivid! Tsukiji Market-Vol. 5
An tuna auctioneer reads prices and sings them like in rap music
At 5:00 in the morning, a corner of auction market is crowded with professional buyers, where a large number of tuna are placed on the floor. A label indicating the order of auction is attached on the back of each tuna.
Professional buyers from intermediate wholesalers and other licensed companies are busy around to determine final value on their expecting purchasing tuna. Each buyer has their indispensable small tools for his evaluation on tuna, such as a flashlight and a hook.
At 5:30, an auctioneer rings out his hand bell to inform opening of the auction to all buyers. All five auctioneers from wholesale companies start their business almost the same time, so they try to get buyers to own auction place. Sound of bells getting louder. Buyers gathered around the each auctioneer where their expecting tuna are placed on the floor. A number of large or small circles of buyers are seen here and there in the auction place.
Come on, let’s start auction!
The auctioneer calls out the number placed on the back of tuna. Then, each buyer shows their price with ‘yari’ or finger actions, such as binding or sticking out of his fingers.
Oh! First ‘yari’ says 5,000 yen per kg. Then the auctioneer reads and calls out 5,000 yen after reading of the finger movement. Other buyers busily show their prices with their fingers here and there, and then the auctioneer repeats their prices each time in louder.
Meanwhile, all buyers stop their finger movement. Soon after that the auctioneer decides final price on the tuna, and calls out the name of buyer who has shown the highest price. Each price on tuna is decided within only a few seconds. The auction proceeds at breakneck speed.
Performance of each auctioneer is really characteristic and attractive to see. One auctioneer wiggles his body in angulations, another roars with a thick tongue, and another shouts over in a high-pitched voice while waving about his arm. It sounds like singing rap music even they are just informing order of auction numbers, prices of tuna, and name of buyers.
＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
■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.
Please Contact Us/お問合せ
(3 投票, 平均値/最大値: 5.00 / 5)Loading...Exciting and vivid! Tsukiji Market-Vol. 4
Tsukiji is not limited only to professional buyers but also you can enjoy eating and shopping under certain rules
The case that good quality of fresh seafood and a large number of gourmet people eating at various kinds of restaurants in the market, attracted much attention from the mass media. And addition to that, the market took the deregulation of arrivals other than professional fresh food dealers and started promoting more tourists to come, and then a large number of people such as tourists and shoppers have visited to the market. Now the market is often introduced on many guide books including that for foreign visitors regarded as one of the most attracting sightseeing spots inJapan.
- Most shops within the inner market are out of business on close-market days. (And even some shops in the outer market also close their business.)
- Most shops within the inner market finish their business at noon.
- The market generally closes on every Sunday and notional holidays.
- Additional two days in every month also the market is closed which is usually set on Wednesdays or national holidays. (So some goods dealing in shops and restaurants are purchased one day before these close-market days.)
- The market basically never closes three straight days except during the New Year holidays and Bon seasons.
There are two different market zones in Tsukiji. One is the Tsukiji Market (so-called Inner Market) and another is Outer Market which is actually an ordinal shopping zone next to the Tsukiji Market. Shops in the Tsukiji Market are basically for wholesalers, food dealers, and other related professional people. Outer Market is just an ordinal shopping zone for general citizens and tourists. On the other hand, so called ‘Jogai’ or outer market is the market which has come into being spontaneously just next to the inner market. There are over 500 shops and restaurants in ‘Jogai’ market and crowded with general citizens and sightseeing people everyday. Outer Market covers an area from the crossing of theShin-ohashi Streetand theHarumi-dori Streetto the border line of the Tsukiji Market.
So called ‘Jonai’ or inner market is consisted of three areas, the seafood intermediate wholesalers area, the vegetables & fruits intermediate wholesalers area, and ‘Uogashi-yokocho’ or associated business with the market.
Most citizens consider the inner market as only for professional people such as wholesalers, intermediate wholesalers, and buyers from food industries. Actually general citizens can visit the market and purchase food with reasonable prices. Especially at ‘Uogashi-yokocho’, there are a number of popular restaurants and many gourmets often eat delicious dishes there.
Although, you can enjoy eating and shopping there, we recommend you to observe basic seven rules especially in the inner market.
1. Try not visiting too early morning
Most auction start at about 5:00 in the morning. Shops in the intermediate wholesalers try to bring back and display their purchased seafood at the auction market as soon as possible. Between 6:00 and 8:00 in the morning, the market is very crowded with professional buyers so that you are better not to visit there. Most suitable period is between 8:00 and 11:00 in the morning, but tries not visiting after that, because most shops finish their business. And also most shops in ‘Uogashi-yokocho’ and ‘Jogai’ or outer market are beginning to close their shops around 2:00 p.m.
2. Every street in the Tsukiji Market is not prepared for pedestrians but for professional workers at the market
Streets in the market are crowded with coming and outgoing trucks and turrets, bicycles, and other vehicles drove by professional people. All streets are not prepared for pedestrians so that you are better not to disturb their way. You must not stroll with number of people together or not to stop on the street.
3. Put casual cloth with a pair of sneakers for nimble and agile movement
Differ from shopping street in your town there are many wet and slippery areas in the market, such as fish tanks, wet floors after washing pieces of fresh seafood. It is better to wear rather casual cloth with a pair of sneakers which help moving quickly in wet and crowded streets.
4. Try not beat down the price
Auction system is employed for keeping adequate and reasonable prices, in which only intermediate wholesalers and other licensed buyers can attend. They are professional people who are quite confident to set prices on their dealings. It is a hard-and-fast rule that you never try beating down prices on your purchasing seafood at the market. Compare to ‘Ameya-yokocho’ in Ueno, the Tsukiji market is regarded as a public central wholesale market where the function of collection, distribution, and pricing of goods is done. Basically, it is for professional people, such as owners of small scale shops, eating houses, and first-class Japanese restaurants. Basically, pricing of goods is not done through negotiation for discount. Although, some shops sell their goods to general citizens, same style of negotiation like in ‘Ameya-yokocho’ is not recommendable.
The intermediate wholesalers and other people working on the dealings know about seafood very well. So do not hesitate to ask them if you have some questions on seafood.
5. No Smoking in the market except in designated places
You can smoke only at the designated places where ashtrays or smoking stands are arranged. Of course, it is strict rule that no smoking while you are walking on the street.
And there is no trash box on the street so that you must bring back your trash with you.
6. Observe the guidance from the shop keepers while you are on the waiting line
There is large number of popular restaurants both in inner and outer markets. When you try to eat at these popular eating places, it is better to follow the guidance made by the staff from the restaurant. Most restaurants are usually located in the crowded streets so the waiting line sometimes disturbs other shoppers to come in. Most popular restaurants, especially located in the ‘Uogashi-yokocho’ usually have only limited space for their guests, so that you are better not to bring your heavy or large luggage into the market.
7. It is recommendable to list up items for shopping or restaurants before visiting
It is hard to find where to buy and eat if you are not familiar with the Tsukiji Market. You can find list of shops and map on the web-site of the market. (http://www.tsukiji-market.or.jp/) So it is recommendable to make your shopping list and place of shops on the map before hand. If you need an English speaking guide with you please contact with us. (http://japan-cooltours.com/) We have experienced tour guide who knows the Tsukiji Market in detail.
Now you are now free to visit the market under certain rules
Along with the increasing number of visitors, including tourists and general citizens other than professional buyers, the market had tolerated those people entering into the keep off places. However, some people tended to disturb general procedures and function of market rules, so the market had set several restrictions for them.
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2008/4 |
General citizens and tourists were not allowed entering into auction markets, except for frozen tuna auction market where the special observation area was set between 5:00 and 6:15 in the morning. |
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2008/12/15 |
All auction markets were kept off for general citizens and tourists until 2009/1/17. |
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2010/4/8 |
Tuna auction market was kept off for general citizens and tourists until 2010/5/8. |
Although, there is no restriction on visitors now, except student groups, the market gives the next matters that require attention.
Basic matters that require your attention within the inner market
The Tsukiji Market provides no safe passages especially for visitors. Please make your attention on the next matters when you visit the market.
- The market is usually crowded with trucks, special purpose compact cars and other traffics. Please put your attention to these traffics for avoiding any accidents.
- Some areas in the market are wet with water and slippery.
- Smoking is basically prohibited in the market except some designated places with smoking stands.
- No dangerous objects and living pets are allowed bringing into the market.
- A wheelchair user must accompany a person.
- It is not recommendable to accompany baby or little child in a stroller, wearing of unstable footwear such as a pair of sandals or high-heeled shoes, or carrying of heavy or large luggage, such as suitcase when you entering into the market.
- The market has no responsibility on your accident occurred in the market.
- No large number of groups is allowed to visit the market, because it obstacles the traffic in the market.
- No sightseeing tour is allowed in the market.
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The market is usually crowded with trucks, special purpose compact cars. |
Some areas in the market are wet with water and slippery |
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＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
■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.
Please Contact Us/お問合せ
(3 投票, 平均値/最大値: 5.00 / 5)Loading...Exciting and vivid! Tsukiji Market-Vol. 3
Structure and layout of the Tsukiji Wholesale Market
Main Gate
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Left: Main Gate |
Upper right: Police Station |
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Lower right: Tsukiji-shijo Station |
The main gate faces toShin-ohashi Street. There are the Central Market police box under the Tsukiji Police Station and Tsukiji-shijo Station (Toei Oedo Line). On the other side of the street, there are theNationalCancerCenterHospitaland the Tokyo Headquarter of the Asahi Shimbun Company.
Seika Gate
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Seika Gate |
Vegetables & Fruits Wholesalers’ area |
The gate is named after the vegetable and fruit auction market nearby. There is always heavy traffic of truck loaded with vegetable and fruit.
Kachidoki Gate
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Kachidoki Gate |
Kachidoki Bridge Information Center |
The Kachidoki Gate is located nearKachidokiBridge. There areFishInformationCenterandTsukijiWelfareCenterwithin the wholesale market andKachidokiBridgeInformationCenteroutside of the market and Nichirei Corporation, one ofJapan’s top producers of frozen foods and a leader in cold storage warehousing, on the other side ofHarumi Street.
Kaikobashi Gate
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Kaikobashi Gate |
Namiyoke Shrine |
The Kaikobashi Gate is located next to Namiyoke Shrine. There used to be an arched bridge ‘Kaikobashi’ that spanned the branch of Tukiji-gawaRiverand the gate was named after Kaiko-bashi. The branch of Tukiji-gawaRiverhas already been reclaimed and used now as a parking lot for bicycles.
Ichibabashi Gate
The Ichibabashi Gate is located the most north-eastern part along the Shin-ohashi street. The gate was named after Ichibabashi Bridge that had existed around there. The gate is regarded as a back gate with a narrow one-way street for getting out from the market.
‘Uogashi-yokocho’ or Buildings for industries associated with the market
Associated companies complement the major function of the market. Along with restaurants, there are shops run by associated companies in selling various kinds of products and goods. The area has shops of seasoned dry laver, green tea leave, books, groceries, kitchen knives, and others. A very peculiar product among items a garnish of shredded or sliced vegetables served with raw fish. Although, restaurants within the area are rather small scale, these restaurants serve very popular dishes which attract visitors to the market.
“Tokeito” or Clock Tower Street
The clock tower had once existed on the rooftop of the market building but it just remains on the name of the street in front of the market. The street divides between the seafood and the vegetables & fruits areas.
Temporary Custodies
Temporary Custodies keep purchased articles by food dealers and brokers in the market. There are several custodies called in short name like 「特」 or Special, 「東」 or East, 「西」 or West, and 「新」 or New.
Purchased articles are collected from the auction market or food dealer’s shops and delivered to the each private food shops and restaurants in the town after loading on the trucks at the custodies.
It is commonly called “Shiomachi-jaya” or simply “Chaya”. The origin of common name of “Chaya” or temporary custody dates back to the period when the seafood market was existed in Nihonbashi area. “Shiomachi” literally means waiting for a high tide. Purchased articles had been delivered by boats sailing on waterways set up city-wide, such as on rivers and canals during the period. People worked in “Chaya” were totally depended on high tide. Only contracted dealers use the “Chaya” system.
Tokyo Metropolitan Hygienic Laboratory at the Wholesale Market
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Official watchmen for food hygienic under the laboratory always watch, inspect on food articles, and give hygienic advice to all food dealers in the market. The laboratory belongs to the Tokyo Metropolitan Welfare & Public Health Bureau, and has other two branch laboratories at the Adachi Market and the Ota Market. |
Tsukiji Outer Market Shopping District
So called “Jogai” or outer market is also formed for professional buyers and other visitors to the market. On the other hand, “Jonai” or inner market is called for the Tsukiji Market itself. Compare to the inner market, the outer market is popular among general citizens and tourists.
Namiyoke Shrine
Namiyoke Shrine is located just beside the Kaikobashi Gate. The place name “Tsukiji” literally means reclaimed land. Surrounding area of the Tsukiji Market is really a reclaimed land built in the Edo period. In the beginning of the Edo period (1658) reclaiming project started on the area from Tsukiji-honganji Temple to the market. However, the project had a heavy disturbance caused by wild waves.
The old regent said that an image of the god of the harvest was found from the sea and enshrined to the place, and the wild waves were moderated after that, and the project could be completed.
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Sushi-zuka and Ebi-zuka |
Tamago-zuka |
People believe it as a guardian deity against misfortune and for safe voyage because of its origin in the old story. And also, there are burial mounds for sea products where departed soul of sea products enshrined, such as “ebi-zuka” or burial mound for shrimps and lobsters, “sushi-zuka” or burial mound for fish and shell used as materials for sushi, and “tamago-zuka” or burial mound for eggs.
＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
■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.
Please Contact Us/お問合せ
(3 投票, 平均値/最大値: 5.00 / 5)Loading...Exciting and vivid! Tsukiji Market-Vol. 2
How to arrive at the Market Place
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Upper: Tsukiji Station on the Tokyo Metro Line is convenient from Ginza |
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Lower: Tsukijishijo Station on the Toei Oedo Line is just next to the main gate |
The nearest subway station is Tsukijishijo Station on the Toei Oedo Line; however Tsukiji Station on the Tokyo Metro Line is rather convenient when you come from Ginza area.
“Jonai-shijo” or “inner market”
Actually, the Tsukiji Market is consisted of two distinct sections. So-called “Jonai-shijo” or “inner market” is only the licensed wholesale market, where the auctions and most of the processing of the fish take place. In the inner market, approximately 900 of licensed wholesale dealers operate small stalls.
“Jogai-shijo” or “outer market”
On the other hand, so-called “Jogai-shijo” or “outer market” is just a general shopping street close to the Tsukiji Market, where is a mixture of wholesale and retail shops that sell kitchen tools, restaurant supplies, groceries, and seafood. There are also many attracting restaurants, especially sushi restaurants. Including some eating places, most of the shops in the outer market tend to close by the early in the afternoon, and in the inner market even earlier. So it is not recommendable to visit the market place in the afternoon.
Subway Routes
The nearest station is ‘Tsukiji-shijo’ (Toei Oedo Line). Other nearby stations are ‘Tsukiji’ (Tokyo Metro Hibiya Line), Higashi-ginza (Tokyo Metro Hibiya Line or Toei Asakusa Line), and Shintomi-cho(Toei Shinjuku Line). Tsukiji is a large market place so you can choose among them depended on your destination in the market.
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‘Tsukiji-shijo’ (Toei Oedo Line) |
‘Tsukiji’ (Tokyo Metro Hibiya Line) |
Bus Route
Toei bus route 01, a loop-line bus, starts from JR Shinbashi Station which includes Tsukiji-chuo-shijo stop on the route. Although, it is a type of loop-line bus, arrived bus sometimes adjusts its schedule time in the market. From 8:00 to before 10:00, it is busiest period of time, so bus never arrives inside of the market but stop at the Asahi News Headquarter instead. The bus service finishes before 18:00. Bus service is suspended on Sundays, holidays, and market closed days.
The route between Tsukiji Central Market and National Cancer Center Hospital will stop running on days when the market is closed.
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Car: |
Only registered cars can come in the market. There are a few parking lots nearby the market, so it is recommendable to come by public transportation. Even any taxi can not come into the market. |
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＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
http://tobus.jp/cgi-bin/pctimetable.
http://www.tokyometro.jp/en/subwaymap/pdf/routemap_en.pdf
■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.
Please Contact Us/お問合せ
(4 投票, 平均値/最大値: 5.00 / 5)Loading...Exciting and vivid! Tsukiji Market -Vol. 1
The largest wholesale markets in Japan- ‘Tsukiji Market’
Tsukiji Market （築地市場）is one of the municipally-run wholesale markets located in Tsukiji, Chuo-ku, Tokyo. Although, it is just one of the 11 Central Wholesale Markets run by the Tokyometropolitan government, Tsukiji Market is the largest market in Japan. Actually, Ohta Market, another central market inTokyo, is bigger in size, but the amount of money in trading at Tsukiji is the largest among other central wholesale markets.
Tsukiji Market is also the oldest market among 11 central wholesale markets run by the Tokyometropolitan government. Its area of supply is not limited inTokyo but also includes other surrounding metropolitan areas. Especially in dealing amount of marine products, Tsukiji Market is the largest in the world, and plays an important part as a price setting market in Japan.
Outline of Tsukiji Market
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Tuna auction market |
Excluding a part of parking at 6-chome, its main facilities are located at 2-1, 5-chome, Tsukiji, Chuo-ku, Tokyo. The total area of Tsukiji Market is about 230,836㎡. Daily auction market is held among 7 wholesalers and about 1,000 dealers.
Even decreasing in number, quantity of trading in 2009 was 871,000 tons (544,000 tons in the marine products market, and 327,000 in the vegetable and fruit market) and the amount of total trading is 51.9 billion yen (43.45 billion yen in the marine products market, and 8.45 billion yen in the vegetable and fruit market).
Lists of the items in dealing at the market are marine products (the largest in Japan), vegetable and fruit (the 2nd after Ohta Market), chicken meat and eggs, pickled vegetables, processed food such as ‘tofu’ bean curd and frozen food and others.
Fresh foodstuffs arrived from not only domestically but also from various countries around the world. About 480 items of marine products and about 270 items of vegetable and fruit are traded in the market. Its great variety of articles in the vegetable and fruit market, such as vegetables in cultivation of out-of-season, vegetables introduced to Japan from the West, and herbs, is well known. About 42,000 people and 19,000 vehicles come to the market daily and 24 hours continuous cycle of trading is performed.
A group of main building where auction markets and dealers’ shops existing is built in arc, because there had been railway freight depot ‘JR Tokyo Market Station’. JR lines had once been built along these buildings and freight trains with fresh seafood had frequently arrived.
However, transportation has been gradually shifted from freight trains to trucking in recent years, and now all facilities relating to trains have already discontinued. Although railway track was removed between the Seikamon gate and the old site of JR Shiodome Freight Station (now used as a sidewalk), an alarm device for railway crossing still remains.
Present conditions of location very close to Ginza, one of the most bustling streets in Japan, is rare case for central market.
＜Reference materials＞
http://www.shijou.metro.tokyo.jp/info/01.html
http://www.tsukiji-market.or.jp/
http://ja.wikipedia.org/wiki/
■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.
Please Contact Us/お問合せ
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(3 投票, 平均値/最大値: 5.00 / 5)Loading...Bathing at wonderful chartered outdoor bath
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| Upper: Chartered outdoor bathLower: Open-air bath in each guestroom |
Each guestroom in ‘Wabizakura’ has own open-air bath with 100% natural springhead hot spring. Adding to that, all room guests have a privilege to take bath at the chartered outdoor bath. Original source was successfully gushed out within the site in 2008 after drill for hot spring. The quality is simple alkaline hot spring water in ph9.6 which makes your skin smoother. If you like to take it, you can book for 30 minutes bathing at your convenient period when you check in to ‘Wabizakura’. Business hours of the chartered outdoor bath are between 15:00 and 22:00 in the evening, and 6:00 and 10:00 in the morning
‘Wabizakura’ is aimed at the wealthy people from the Tohoku district
Main target of ‘Wabizakura’ is couples of 50s and 60s, because Kakunodate is popular among older tourists. However, the inn is also popular among tourists of 20s and 30s, and family groups. The inn aimed at couples so the quietness is one of the important factors. And therefore family group with children can only stay in the guest room with a dinning room.
Actually, most arrivals are fromSendaiandTokyometropolitan areas. The proportion of men and women is 4 to 6, even the inn has not intended to. Average total revenue per person is about 39,000 yen. Although, the inn has invested only limited amount of money on its promotion and the East Japan Earthquake affected a lot, its occupancy rate is about 70% so far. ‘Wabizakura’ has only limited 10 guestrooms, so it is possible to make the inn with full house in all season.
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＜Reference materials＞
http://wabizakura.com/
http://kakunodate-kanko.jp/
Monthly Hotel Ryokan January 2012
http://www.ikyu.com/
http://en.wikipedia.org/
http://common.pref.akita.lg.jp/
http://www.city.semboku.akita.jp/
■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 ‘Kakunodate-sanso WABIZAKURA’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit to Kakunodate town inAkita prefecture, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.
Please Contact Us/お問合せ
■Introduction of the specialist for Onsen design
If you like to build a real Japanese style hot spring facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who is the author of a technical book ‘ONSEN’ specialized in design for Japanese Style SPA. The bilingual book written in Japanese-English is published by Rikuyosha Co. (http://www.rikuyosha.co.jp/) which is available at most bookstores inJapan.
Please contact: http://www.e-koubo.co.jp/
(3 投票, 平均値/最大値: 5.00 / 5)Loading...