Archive for 'Cool Tours' Category

Shimura shoten

By Kikki - Last updated: 日曜日, 10月 20, 2013

 

 

Shimura Shoten 

“Bergen Sale for Chocolate at Shimura” is one of the must in Ame-yoko

 

“Add one more piece to boot!” Store staff jams variety of chocolate into a plastic bag selling in 1,000 yen. Chocolate Bergenat “Shimura” is now a popular event in “Ame-yoko” market.

“Shimura” has started this style bergensale since 1983. A quantity in a plastic bag sold at 1,000 yen usually contains over 2,500 to 3,000 yen at worth.

Even you do not like to buy any sweets, it is worth to visit and see their chocolate bergensale.

“Shimura” is just located at the left side of the “Ame-yoko” gate. You can easily find a large signboard among other stores and shops for seafood or clothes. “Why don you buy good chocolate!” Vivid voice of store staff is heard. As soon as guests come arrive in front of the shop, their discount sale will start.

 

Jam a variety of chocolate into a plastic bag at 1,000 yen

 

”See, here is a pack of macadamia nuts chocolate and 12 pieces of “high-chu” which will cost over 2,000 yen, you know!” The store staff put them into a plastic bag. “Add one or two more!” He is trying to jam more chocolate items into the bag, continuously.Now the bag is full of chocolate, so you may buy it at 1,000 yen. You must be surprised at the quantity of the bag when you open the bag at your home.

 

Shimura-shoten
Address: 〒110-0005
  Ueno 6-11-3, Taito-ku,Tokyo,Japan
Phone: 03-3831-2454
Fax: 03-3831-2457
Business hours: 9:00-19:00
Closed on: None
URL: http://homepage3.nifty.com/ameyoko/
e-mail: ameyoko@nifty.com

 

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Kawatatsu-shoten

By Kikki - Last updated: 月曜日, 10月 14, 2013

 

Kawatatsu-shoten 

Wholesaler for delicacies and nuts at bargain prices

 

The highlight is their rich stock of delicacies such as peanuts, “amaguri” sweet roasted chestnuts, and tidbits in the store. Their prices and volume overwhelm other stores in the area and it is also famed for their vivid “tatakiuri” bargain sale.

Most visitors are surprised on their discounted prices with large quantity of goods.

 

One of the clerks recommended me to buy additional packs of dry fruits or nuts when I tried to buy just a pack of raisin. He gave me his special discounted rate 1,000 yen for additional two more packs. Finally, he outlasted me to buy three packs altogether. So I had to pay 1,000 yen after picking up packs of chestnuts and almond. When I finish paying, he put one more pack of dry banana chips into my plastic bag without additional payment, so I could get four different packs in 1,000 yen.

 
Add one more package on this price! Vivid voice of shop staff attracts your arrival to the store.

 

Kawatatsu-shoten
Address: 〒110-0005
  Ueno 6-11-7, Taito-ku,Tokyo,Japan
Phone: 03-3831-9309
Fax: 03-3831-9309
Business hours: 9:00-20:00
Closed on: None
URL: http://www.ameyoko.net/shop/315

 

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Ameya-Yokocho

By Kikki - Last updated: 水曜日, 10月 9, 2013

 

 

”Nigiwai-no-zo” or stone image of prosperity stands just in front of the Ameyoko Center Building.

 

Ameya-Yokocho

 

More than 400 specialty stores are clustered close together in the discount market where most people lose their senses of prices.

 

Under the viaduct for JR Yamate Line between “Ueno” to “Okachimachi” stations, various kinds of stores are clustered close together. This is “Ameyoko Shopping Street” which is a most famous discount market in Japan.

The Ameyoko Center Building divides into two streets. On the Ameyoko Street, there are a large number of small grocery stores and seafood shops. On the contrary, “Uenka” or Ueno Nakadori Shopping Street is mainly occupied by clothing and fashion related shops.

 

We feel something nostalgic atmosphere even in a milling crowd, this is because we can enjoy shopping while exchanging words with store clerks.

 

“Ameyoko” or “Ameya-Yokochō” is one of the most popular shopping streets in Ueno. It is located under and along the JR line between Ueno and Okachimachi. Its official name is “Ameyoko Shoten-gai Rengokai”(アメ横商店街連合会), but it is often called “Ameyoko,” “Ueno-ameyoko,” or “Ameyoko Shoten-gai,” and most shops in the street put “Ameyoko” beside of their names. The length of the shopping street is about 400 meters and over 400 retail stores are running business here.

 

“Tokyo Edo Theater” in the NHK TV drama

 

The shooting for the recent popular NHK TV drama “Ama-chan” was on location in Ameyoko. In the story, “Tokyo Edo Theater” for the popular singing group “Ameyoko Jogakuen” was located in the Ameyoko Center Building.

 

Brief history of the “Ameya-Yokocho”

 

After World War II, the black market was developed in the area, and a variety of goods were displayed in the street. Especially, more than 200 “ameya” candy shops existed here, so citizens commonly called the shopping street as “ameyoko.” Even now, a few candy shops still running business here.

 

It used to be a very crowded housing area consisted of small private houses and old row houses. During World War II, compulsory evacuation was done because there was the electric substation for JR line and citizens tried to avoid danger from Tokyo Air Raid.

Finally, the area was completely destroyed by the air raid in 1945. Among number of shanties and shops, stall keepers also started business in the district after the war. They were commonly called “yami-ichi” or illegal stall keepers.

Without sufficient moral, there were frequent struggles between outlaws, such as “gurentai” hooligans and “boryokudan” gangsters. Gunfire cases were often seen even in the daytime. Officers from both American MP and Japanese police were in charge against them.

Tokyo municipal government could not govern the aria, and plead with businessman Mr. Hirokichi Kondo for organizing the market called “Kondo Market.” He carefully selected 80 members and excluded dubious people from the market. The area was gradually normalized after that.

Most Koreans were excluded from the market, because they illegally run business in the district. They had no choice but moved to Higashi-ueno for setting up their own market so-called “kimuchi-yokocho.”

As time passed, “Ameyoko Center Building” was built at the old site of JR Electric Substation in 1982, and the area has became the present circumstances.

 

 

“Ameyoko” is still attractive in a bewitching way with the black market period atmosphere

 

Under the JR elevated railway line, a large number of small stores selling for various kinds of food items, such as fresh seafood, meat, groceries, imported candies, are located.

 

At present, according to the type of business, stores are intensively lined in the market, such as food (mainly seafood and groceries), clothes, miscellaneous goods, and jewels and ornaments.

It is just a small scale market in about 10 minutes walk, but you need more than 20 to 30 minutes on the end of the year, because a large number of citizens tend to come arrive and purchase fresh seafood for the new years holidays.

The crowded market in December is often introduced on TV and brings us the real feeling of the end of the year.

During this special season, almost all of stores in the market display food for the New Year holidays, and even some stores dealing in Western-style apparel and accessories stop running business and rent temporally their stores to food dealers. It becomes something like the Tsukiji Fish Market. Compare to “Ameya-yokocho,” the Tsukiji Fish Market is a municipal enterprise under Tokyo-to, and mainly for seafood wholesalers, but not for general citizens.

On the other hand, “Ameya-yokocho” is for citizens and prices will be discounted depending on your negotiations with store clerks.

In 1980s, seafood stores had been reduced in number at the market because of the trend toward the nuclear family. On the other hand, sports supply shops have been increased in 1990s for attracting young people.

On the basement floor of the “Ameyoko Center Building,” there are a number of stores for special ethnic food materials, such as for Chinese and Indian dishes. You can hear different sound of conversation between these Chinese or Indian arrivals and shop clerks.

 

 

You may lose in a maze in the Ameyoko Market. Try to enjoy treasure hunting at each characteristic shop, such as rare brand watches, knives, and lighters.

 

Every day in the yearend, the market will be crowded with 500,000 arrivals including sightseeing people from all over Japan. Of course it is only for the busiest period, and the market normally has about 100,000 arrivals a day. Contrarily to other shopping streets in Japan, it is not depended on local customers.

 

 

If you hear death growl of clerks at seafood shop front, usually salmon or tuna is on sale at the special discounted prices.

Most other seafood is usually dealt with the price tag, and hard to ask discount, but discount sale will be expected in the evening. At the end of the year, most stores display special supplies for the holiday season.

Some general merchandise stores in the market sometimes rent their space for these seafood dealers for this busiest season.

Usually seafood items will be dealt with higher prices, but there are still discount sale on this busiest season.

Excluding some defective article, most items of fruit are not on discount sale.

During the Showa period, most cosmetics were sold at about 20 percent discounted prices.


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Uogashi-yokocho 21 Ankoya TAKAHASHI

By Kikki - Last updated: 土曜日, 2月 16, 2013

A restaurant must in the Tsukiji Market for seafood gourmet

 

 

 

The best quality seafood, such as ‘anko’ (angler), ‘kinki’ (broadbanded thornyhead), and ‘anago’ (conger eel), are skillfully cooked ……

‘Takahashi’ is a well known restaurant at the Tsukiji Market among seafood gourmets. Most dishes are changeable daily and therefore not listed on the regular menu. The menu is planed depending on the seafood materials purchased at the market every morning.

Gourmet for seafood, such as intermediate seafood dealers, famed chefs and Japanese cooks, and other seafood lovers, visit ‘Takahashi’ frequently for wishing the best dishes. A connoisseur would know ‘Takahashi’ is a restaurant for fine seafood at the Tsukiji Market.

This ordinary small restaurant serves really high quality seafood with reasonable price, which can be compared to dish served at first-class Japanese restaurants. The price gap between them is only possible at the Tsukiji Market.

Mr. Yoshikazu Takahashi, the third generation chef, is 39 years old. He had been working at the first-class Japanese restaurant after graduation from university and finally returned to his father’s restaurant. As it is common at these first-class Japanese restaurants, he always use high quality garnish and put a special attention on arrangement of dish.

For example, ‘kinki’ (broadbanded thornyhead), ‘menuke’ (Matsubara’s red rockfish), ‘natame-garei’ (slime flounder), and ‘nodokuro’ (rosy seabass) are the big four dishes in simmering. They are all delicious and can enjoy eating to your heart’s content.

Overnight dry fishes such as ‘ko-amadai’ (small horse-head fish), ‘yanagi-garei’ (willowy flounder), ‘ebo-dai’ (Japanese butterfish), and ‘kamasu’ (barracudas) also attract seafood gourmets.

If you like to taste all these popular fishes, you must visit ‘Takahashi’ so many times.

 

 

Simmered ‘anko’ (angler)

Grilled ‘sanma’ (Pacific saury)

 

They serve a variety dishes cooked with the high quality seafood materials every season. In winter, from the end of December to February, simmered ‘anko’ (angler) is served. ‘Takahashi’ has a sub title as ‘Anko-ya’ which means specialty restaurant for angler. Grilled ‘sanma’ (Pacific saury) with salt is one of the most popular items in autumn.

Although, its simmered ‘anko’ (angler) is well known dish, ‘Takahashi’ has other popular menu items, such as simmered ‘kinki’ (broadbanded thornyhead), and ‘anago-don’ or a bowl of rice cooked with conger eel.

Another attractive menu among their list is ‘super anogo-don’ or a bowl of rice with tenderly simmered conger eel double inserted middle and also put on top.

All dishes of à la carte are possible to be arranged as set meals if you pay 300 Japanese yen additionally, in which a bowl of rice, a bowl of miso soup, and other side dish are served together.

 

 

 

 

 

Chef Takahashi is particular about materials and tries to purchase only high quality seafood at the market.

 

There is every reason why this restaurant has a good reputation. First of all, they try to purchase only high quality seafood at the market.

Chef Masaru Takahashi, father of the present chef Yoshikazu, has an excellent eye for selecting high quality seafood. Under his father’s wise guidance, Chef Yoshikazu Takahashi purchases high quality seafood materials from intermediate seafood dealers at the market every morning after concerning on season, fishing port, sender, and fishing method.

We could understand why the restaurant attracts so many regular guests that these high quality seafood are served at a quite reasonable prices, in which usually used at first-class Japanese restaurants.

Secondly, their careful prearrangement on seafood is another reason.

Scales are removed from fish, and also the dark-flesh is removed carefully using with small brash. Then let the fish sit overnight after washing it in seawater. This careful prearrangement makes fish more delicious when it is cooked.

 

 

Grilled ‘mebaru’ (black rockfish)

Simmered ‘mebaru’ (black rockfish)

 

We would like to introduce grilled or simmered black rockfish, one of their signature dishes, this time. Some regular guests come and eat the same every day. “It is rather a lightly seasoned dish, but I always want to have it.”

“Although, people say the best season for black rockfish is early spring which is also good season for bamboo shoot, recently its best season comes in winter caused by global warming. Actually it is available in all season, and is a good fish for simmering, grilling, steaming, and even for overnight drying.” Chef Takahashi said.

The popular fish ‘aka-mebaru’ (black rockfish) is comes from Sado Island in summer and Tsugaru Straitin winter. This fish has been graded up as one of the most popular items among seafood at the Tsukiji Market now.

A variety of popular seafood items are purchased at the market. Chef Masaru (father) usually does prearrangement of these purchased fishes and chef Yoshikazu (son) cooks them. Every fish used in ‘Takahashi’ looks really beautiful after prearrangement and even after being cooked. It proves their best selection of seafood and good prearrangement on them. 

There are menu boards and information at the entrance, which are handwriting made by chef Yoshikazu himself. Not only describing of which fishing port comes from, or cooking method, there is his full affectionate to fish.

 

 

 

 

 

 

He cooks their signature dish ‘simmered kinme-dai’. He usually uses ‘kinme-dai’ (alfonsino) from Choshi fishing port, because of its good taste. It is one of the most popular dishes and therefore more than 30 dishes are served on Saturday.

 

 

 

 

 

 

 

 

 

 

Simmered ‘mebaru’ (black rockfish)

 

Grilled ‘mebaru’ (black rockfish)

2,000 Japanese yen

(the current price)

 

2,000 Japanese yen

(the current price)

A black rockfish is simmered in a mixture of water, ‘sanonto’ sugar, and soy sauce. Adding of fish broth made with ‘kinki’ (broadbanded thornyhead) or ‘kinme-dai’ (alfonsino) makes it more delicious. It is seasoned in rather simple and refined taste which brings you feeling gentle and slight sweetness.   A skewered black rockfish after sprinkled of natural salt is grilled in distant open fire. Natural salt brings it refreshing taste and its skin is one of the best among grilled fish.

 

 

Anago-don 1,300 Japanese yen (the current price)

A bowl of rice with tenderly simmered conger eel put on top. A bowl of miso soup, a small side dish, and pickles are served together.

 

 

Grilled ‘anago’ (conger eel)

 

Simmered ‘kinki’

(broadbanded thornyhead)

1,500 Japanese yen

(the current price)

 

3,500 Japanese yen

(the current price)

Conger eel is only served when they have a large quantity of supply at the market. Slightly grilled conger eel is soft and tender. It is better eating it without putting soy sauce, but with ‘sudachi’ orange and grated ‘wasabi’ horse radish.   We would like to have a try eating simmered ‘kinki’ (broadbanded thornyhead) from Abashiri, Hokkaido. Mouth feel of its tender meat and delicious taste of meat in fish broth is in complete harmony. It is worth eating than its price.

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

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.

 

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: ebisawa@e-koubo.co.jp

http://www.e-koubo.co.jp/

 

 

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Tsukiji Market / Uogashi Yokocho-Vol. 20 Tenfusa

By Kikki - Last updated: 月曜日, 2月 11, 2013

Only the restaurant specialized in serving ‘tempura’ in the Tsukiji Market

Freshest seafood materials are deep flied crisp

 

 

 

 

Fresh seasonal seafood materials are deep fried piece by piece depending on your order!

Fragrance of sesame oil attracts you at its entrance area. ‘Tenfusa’ is only the restaurant specialized in serving ‘tempura’ in the Tsukiji Market. Fresh seafood, such as conger eel, prawn, and squid, will be deep fried. Home-made oil for deep frying is used, which is blended of rapeseed and sesame oils, and therefore, their tempura is cooked tenderly covered with crispy coating of batter. Tempura is dipped into the sauce in a few second before putting on the top of a bowl of rice, which is mixed with starch syrup. Special home-made sauce makes avoiding oily taste from ‘tempura’.

Freshest seafood materials, such as most popular items of conger eel and shrimps, big-eyed flathead, squid, and sand-smelts are deep fried after being dipped into coating of batter which is cooked crispy. Among these seafood materials, only ‘ikejime’ conger eel is used, which is prepared in the restaurant kitchen before cooking. ‘Ikejime’ conger eel is can be deep fried more tenderly than normal one.

*Ikejime is a method of paralyzing and bleeding fish to maintain its quality.

Mr. Suzuki, owner chef, is skillfully frying fresh seafood materials a piece by piece in a high quality frying oil. “As well as other seafood materials, using fresh seafood is essential. Especially a meat of conger eel will be changed stiff depending on losing freshness.” The chef said.

 

Different sizes of conger eels are used depending on every season. Smaller sized conger eel in summer and larger sized in winter are suitable for ‘tempura’.

Shrimps are basically used caught inTokyoBay. These shrimps with legs are deep fried in a few second. Combination in biting between tenderly fried meat and crispy legs really promotes your appetite.

 

Tenfusa’ is only one restaurant for serving delicious dishes of ‘tempura’ at the market.

 One of the popular menu items of ‘donburi’ is served after dipped into the sweet and hot sauce which is seasoned with shavings of dried bonito, mackerel, and sardine. As well as ‘donburi’ and set meals, you can also order ‘tempura’ a piece by piece among variety seasonal materials.

Because of their reasonable menu prices, you are easy to drop in ‘Tenfusa’ just for taking a break. Most of dishes listed on à la carte menu are priced below 1,000 Japanese yen.

‘Tendon’ (1,100 Japanese yen) one of the regular menu items is consisted of six or so seafood materials, such as conger eel, prawn, shrimps, big-eyed flathead, sand-smelts, and small sweet pepper. They are deep fried before putting on a bowl of rice.

As well as enjoy eating its high quality materials, a large number of customers are often attracted by its good fragrance and crispiness of ‘tempura’.

 

 

 

Ohebi-anogo-don 1,300 Japanese yen

(A bowl of rice served with deep-fried large prawn and conger eel put on top after being dipped in a special sauce)

 It is a kind of luxurious bowl of rice with deep-fried large size prawn and conger eel put on top. You can enjoy eating a nice combination of crispy prawn and tenderly fried conger eel. A large size prawn and a conger eel are put on a bowl of rice after being deep fried. Bowl of rice is cooked with the fresh rice polished from brown rice every day. A set of side dishes such as chilled tofu bean curd and pickled vegetables is also served to each ‘donburi’ together. Rice bran after polishing of rice is used for pickling vegetables. 

 

Tempura set 1,500 Japanese yen

(Assorted deep-fried seafood & vegetables are served together with a set of bowl of rice, miso-soup, and pickles.)

 

 

Tendon’ 1,100 Japanese yen

Shiba-ebi & anago-don

1,400 Japanese yen

A bowl of rice cooked with a few pieces of ‘tempura’ put on top after being dipped in a special sauce. *Ingredients will be changed in every season. A bowl of rice cooked with pieces of deep fried ‘Shiba-ebi’ and conger eel put on top after being dipped in a special sauce.  

 

 

Deep fried Shiba shrimp

Deep fried squid

500 Japanese yen

500 Japanese yen

A deep fried dish with good biting. Depending on your choice, it is better to eat with salt. Salt promotes delicious original taste of shrimp.

 

 

Deep fried big-eyed flathead

Deep fried conger eel

400 Japanese yen

550 Japanese yen

One of the precious dish conger eel is also served in à la carte menu.

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

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.

 

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 in Japan.

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

http://www.e-koubo.co.jp/

 

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

By Kikki - Last updated: 日曜日, 2月 3, 2013

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.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

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.

 

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

1つ星2つ星3つ星4つ星5つ星 (2 投票, 平均値/最大値: 5.00 / 5)
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Tsukiji Market / Uogashi Yokocho-Vol. 18 Isonoya

By Kikki - Last updated: 日曜日, 1月 27, 2013

‘Isonoya’ is a little-known hot spot for eating in the Tsukiji Market

A variety of Japanese, Western, and Chinese dishes are popular among regular guests

 

 

 

Customers from nearby company offices shops know which dish is delicious!

There are more than 70 menu items cooked with high quality fresh food materials

High quality fresh seafood materials are purchased every day at the Tsukiji Market and shared with ‘Iso-zushi’ because ‘Isonoya’ is a sister restaurant under the same management. As well as their set meals, a variety of à la carte dishes is also very popular among staffs who work in the market.

 

‘Isonoya’ is located on the 2nd floor of ‘Iso-zushi’, which has rather wider seating area, including four Japanese style tatami rooms. Approximate capacity of these rooms is 30 people all together, which are suitable for small gatherings. Including staffs working at the market, to cope with other visitors, more than 70 menu items of Japanese, Western, and Chinese cuisine are always served. Each different cook takes care of them in the kitchen. If you like to have a full-course dinner, reservation is required. There are a few Japanese dinner courses which include sushi items.

Fresh food materials are purchased every day at the market

Although, ‘Isonoya’ has a large number of tables, all of them are filled with nearby office workers including people working for the market. They really know which eating place serves delicious food.

It is only natural that it should have turned out that way. Mr. Isono, the owner of ‘Isonoya’, purchases high quality fresh food materials at the market for both ‘Isonoya’ and ‘Iso-zush’, a sister restaurant.

 

 

Japanese cuisine

Chinese cuisine

Western cuisine

This high quality fresh seafood can be used for sushi. As well as this fresh seafood, using fresh vegetables and meat, there are more than 70 menu items of Japanese, Western, and Chinese cuisine. 

“We always serve daily and weekly menu items cooked with fresh seasonal food materials selected at the market. And we only purchase fresh food materials among goods at the market every day and used them up within the day.” Mr. Isono said.

 

One of their popular menus ‘Hotate-yakisoba’ or chow mein cooked with scallops is served with green pak choi, mushrooms, and three pieces of large scallops. You can find their high quality of food materials when you eat another popular menu, ‘Fried salmon in butter’. A large slice of fresh salmon is cooked with simple seasonings.

 

 

 

 

‘Fried salmon in butter set’ 1,000 Japanese yen

A large slice of king salmon from Norway is fried in butter. You can enjoy fragrance of butter. To your joy, a large quantity of fresh vegetables is assorted with the salmon. A set of bowl of rice, a bowl of miso soup, and pickles is served together.

 

 

Fried oyster set 1,260 Japanese yen

 

 

 

Curry & rice with pork cutlet

Bowl of rice with scallops and green pak choi boiled in soy sauce and sugar on top

1,050 Japanese yen

840 Japanese yen

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

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.

 

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 attractive restaurants inJapan.

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

 

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Tsukiji Market / Uogashi Yokocho-Vol. 17 TORITO-Tukiji Market

By Kikki - Last updated: 土曜日, 1月 19, 2013

A long-established specialty store for chicken serves ‘donburi’ cooked with its own merchandise

 

 

 

 New standard article of ‘donburi’ at the ‘Uogashi-yokocho’ is served by the famed specialty store for chicken

‘Torito’ is one of the famous specialty stores in Tsukiji for chicken. Their branch restaurant in the Tsukiji outer market has been the regular members as a specialty restaurant serving selected dishes cooked with chicken. In 1990, the famous specialty store started new restaurant in ‘uogashi-yokocho’ in the Tsukiji Market. Although, the new restaurant opened for male employees who is working in the Tsukiji Market, their dishes became popular among female workers nearby the market.

As well as the same menu items served at the branch restaurant in the outer market, the new restaurant in the Tsukiji Market serves its own original menu items. That is ‘Torimeshi’. You can’t stop eating ‘torimeshi’, with tender chicken cooked with salty-sweet sauce. Because a bowl of rice is cooked with legs of famous brand chicken ‘Daisen-dori’ on top after broiled with special home-made sauce. Broiled ‘bonjiri’ or a tail part of chicken, boiled egg, and Shishito peppers are also placed on top. You can recover your spirits in a minute after finish eating. It has become of a new standard article of ‘donburi’ at the ‘Uogashi-yokocho’.

 

 

 

‘Daisen-dori’

Mt. Daisen in Tottori prefecture is well known as its magnificent view that is designated as one of the national parks in Japan. ‘Daisen-dori’ is a brand chicken feed at the foot of Mt. Daisen where is rich in feeding conditions, such as pure natural mineral water and fresh air.

 

Another original menu is ‘Oyako-don shio-#2’ which is based on the popular dish ‘Oyakod-don shio’ served in the branch restaurant at the outer market. A bowl of seafood soup ‘Gykai-dejiru’ is served together. There is a variety of à la carte dishes, such as ‘breast meat cheese-cutlet’ and ‘rice porridge cooked in white soup’.

 

 

 

‘Oyakodon’

700 Japanese yen

‘Oyakodon shio

700 Japanese yen

(A bowl of rice cooked with chicken & egg put on top-seasoned with soy sauce) (A bowl of rice cooked with chicken & egg put on top-seasoned with salt)

*Oyakodon, literally “parent-and-child donburi”, is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.

 

 

‘Oyako Curry’

700 Japanese yen

‘Bonjiri Ontama-don’

680 Japanese yen

(Chicken & egg curry)

(A bowl of rice cooked with tail chicken & egg put on top)

 

 

‘Mizutaki’ with a bowl of rice

850 Japanese yen

‘Torimeshi’

700 Japanese yen

(Chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce) (A bowl of rice steamed with special sauce and simmered chicken and egg are put on top.)

 

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

http://www.precofoods.co.jp/toriatsukai/br_daisendori.html

http://www.daisendori.co.jp/seihin/daisendori.html

http://www.daisen.gr.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.

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Tsukiji Market / Uogashi Yokocho Vol. 16 Tsukiji DONTAKU

By Kikki - Last updated: 月曜日, 1月 14, 2013

‘Dontaku’ is specialized in ‘Kaisen-don’ which is  a bowl of rice cooked with fresh seafood at quite reasonable price

 

 

You are delighted at a jumbo serving of ‘kaisen-don’

‘Dontaku’ restaurant enjoys an established reputation for choosing and purchasing of fresh seafood at the market, because it is one of the sister restaurants under the same management of ‘Iwasa-zushi’.

This restaurant in the market is specialized in serving a variety of ‘Kaisen-don’ or a bowl of vinegared rice with fresh seafood put on the top. ‘Kaisen-don’ with high quality fresh seafood materials are cooked and served  at ‘Dontaku’ with reasonable prices.

 

 

‘Nama-nakaochi-don’

‘Meibutsu Tsukiji-don’

800 Japanese yen

3,000 Japanese yen

 

More than 12 kinds of ‘Kaisen-don’ are served here in which begins from 800 Japanese yen ‘Nama-nakaochi-don’ to ‘Meibutsu Tsukiji-don’ (3,000 Japanese yen). Over 20 items of fresh seafood are served in ‘Meibutsu Tsukiji-don’.

 

 
The menu board shown in front of the restaurant. 

‘Bara-chirashi’ 1,000 Japanese yen

 

 

It is one of the most attractive seafood restaurants, which serve high quality fresh seafood with rather lower price. Customers are often surprised with larger quantity of each dish compared with an image of the menu board shown in front of the restaurant.

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

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.

 

 

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Tsukiji Market / Uogashi Yokocho-Vol. 15 Kaisen-don OHEDO

By Kikki - Last updated: 月曜日, 12月 31, 2012

Over 150 items are on their menu list

You can choose topping items among various seafood materials in the stock

 

 

 

 Among variety of dishes with high quality seafood materials,

fatty salmon is the best choice

Kaisen-don OHEDO is specialized in serving ‘kaisen-don’ or a bowl of vinegared rice with putting fresh seafood on top. The specialized restaurant for ‘kaisen-don’ in the market has tried to serve what their customers like to eat. The customers can make their choice of fresh seafood among rich stock of tuna and salmon putting on the top. Then, number of dishes in their menu has been extended up to 60.

In addition, they have other different items which are not listed on the menu. Including these temporary menu, they can serve more than 150 items.

Additional fresh seafood materials are listed separately on the menu list so you can arrange own choice of original bowl of vinegared rice if you like. You are supposed being overwhelmed by the number of dishes in their menu list, in which has over 60 items of ‘donburi’ or bowls of vinegared rice with fresh seafood put on top. Especially, their rich stock of salmon makes you surprise.

Fresh and high quality seafood materials are served with reasonable prices, because they have own reliable purchasing routes for tuna, salmon, sea urchin, and salmon roe.

“You tend to think so-called ‘otoro, chutoro, and akami’ are for tuna but they are also used for salmon. Actually, salmon also has fatty parts of delicious meat. We like you to try it.” Mr. Ohya, the shopkeeper recommends.

The best choice among rich number of dishes is ‘Uni-mori Hokkai-don’. You enjoy eating delicious salmon, along with assorted other fresh seafood ingredients from the Northern Japanese fishing ports, such as snow crab and salmon roe in a bowl. The highest quality of sea urchin roe and salmon roe are pride using in their dishes. Only the highest quality tuna is purchased at the market among arrived Bogeye tunas or Pacific blue fin tunas every morning. New breed prawn specially developed as fresh food, ‘Jusen-ebi’ is used for their dishes, which has a delicious elastic taste.

They also devote themselves to create additional attractions on their menu everyday.

Recent new attraction is ‘Oed-amaebi-kaisen-don’or a bowl of vinegared rice with Alaskan pink shrimps on the top. Pink salmon, fatty tuna, and tips of tuna meat taken between bones are put on the top in a bowl of vinegared rice, so you can enjoy eating the best parts of salmon and tuna at once. 

 
“We like to serve delicious dishes with reasonable prices all the time.” Mr. Ohya, the shopkeeper smiled. ‘Ohedo’ is operated mainly by his family members; his mother ‘Shizue’ and daughter ‘Miyuki’. Images of attractive dishes are shown on the big menu board in front of the entrance.

  

‘Ohedo Uni-mori 7-ten Don’ 2,300 Japanese yen

(A bowl of vinegared rice with fresh sea urchin roe and 7 items of fresh seafood are put on top) 

As well as delicious sea urchin roe, other different seafood items, such as tuna, salmon roe, fatty tuna with cuts of green onion, Alaskan pink shrimp, squid, scallop, legs of crab, are arranged on the top of a bowl of vinegared rice. A bowl of vinegared rice arranged with an all-star seafood items at once.

 

 

 

 

 

 

 

‘Ohedo Maguro 4-ten Don’ 1,800 Japanese yen

(A bowl of vinegared rice with 4 seafood items put on the top)

Four of the popular parts of tuna, such as ‘nakaochi’or small tips of tuna meat taken from between backbones, fatty tuna, red tuna, and ‘negi-toro’ or small tips of tuna with cuts of green onion, are arranged on the top in a bowl of vinegared rice.

 

 

 

 

 

 

‘Hakodate-don’ 1,800 Japanese yen

Pink salmon, tips of tuna, sea urchin, and salmon roe are arranged on the top of the vinegared rice in a bowl. Only limited number of dishes are prepared daily so they will be sold out in a short hours.

 

 

 

 

 

 

 

 

‘Ohedo Nakaochi-mori Hokkai-don’ 1,650 Japanese yen

This dish consisted of ‘nakaochi’or small tips of tuna meat taken from between backbones, and the same seafood items arranged in ‘Ohedo Hokkai-don’ (1,200 Japanese yen) putting together, so you can enjoy both most popular parts form tuna and salmon.

 

 

 

 

 

 

 ‘Ohedo 4-ten Don’ 1,600 Japanese yen

One of the most popular menus among ladies and gentlemen of all generations, which is consisted of ‘nakaochi’or small tips of tuna meat taken from between backbones, salmon roe, ‘negi-toro’ or small tips of tuna with cuts of green onion, and Alaskan pink shrimp putting on the top of vinegared rice in a bowl. 

 

 

 

 

 

 

 

‘Ohedo 3-ten-mori G-don’ 1,600 Japanese yen

Full of 3 popular items of fresh seafood, such as wild tuna, salmon roe, and sea urchin roe, is put on the top of vinegared rice in a bowl. It is a kind of luxurious dishes with quite reasonable price.

 

 

 

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

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.

 

1つ星2つ星3つ星4つ星5つ星 (2 投票, 平均値/最大値: 5.00 / 5)
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Tsukiji Market / Uogashi Yokocho-Vol. 14 Nakaya

By Kikki - Last updated: 日曜日, 12月 30, 2012

The shopkeeper always tries purchasing high quality seafood materials for their ‘Kaisen-don’

 

 

 

Nakaya serves quite substantial ‘kaisen-don’ in reasonable price

‘Nakaya’ was the chief instigator of so-called ‘Kaisen-don boom’ in the market. ‘Kaisen-don’ is a bowl of vinegared rice with slices of fresh seafood putting on the top.

Mr. Iwata, the shopkeeper, had been trained how to choose high quality seafood since in his childhood, because his parents’ home runs intermediate wholesaler at the market. He purchases only wild tuna, and sea urchin without concerning which fishing port from, after careful examination every morning at the market. ‘Kaisen-don’ served at ‘Naskaya’ is not only looking beautiful but it is really delicious, because the shopkeeper never compromise on choosing seafood materials at the market.

“It is our task to educate children what is genuine and original taste of seafood through serving high quality dishes. Although, seafood has been expensive, we must try serving it in reasonable price.” Mr. Iwata, a man of strong will, proudly said.

 

Their signature menu ‘Kaisen-don’ is just 1,000 Japanese yen

The signature menu ‘Kaisen-don’ is arranged with high quality of 9 fresh seafood items, such as scallop, Alaskan pink shrimp, salmon roe, and snow crab,  are arranged on the top of a bowl of vinegared rice. Its price is just 1,000 Japanese yen. “There is no restaurant in the market that can serve it at this reasonable price.” The shopkeeper proudly said. He can purchase high quality seafood in rather lower cost, because his parents’ home runs intermediate seafood wholesale at the market.

 

 

 

 

 

Fried extra large prawn is also their recent popular menu

Along with a variety of bowls of vinegared rice with fresh seafood, another recent popular dish is ‘Fried big size prawns’. Neither its name nor which fishing port is kept secret because of limited arrival in the market. It is fried in whole with head and its elastic meat and original sweet taste recalls your supreme bliss. The recent menu is getting popular that is only 1,200 Japanese yen.  The tastiest part of prawn is actually its head. If you are not familiar with eating it, why don’t you simply ask the shopkeeper how to do? He will give you a good advice how to enjoy crunchy biting like ‘ebisen’ or rice cracker cooked with shrimp, and thick taste of brain part.

In addition, they also serve various kinds of tuna, such as ‘Toro-uni-ikura-don’, and ‘Toro-uni-nakaochi-don’. Southern bluefin tuna, as well as Pacific bluefin tuna are used for these bowls. 

 
Influenced by the shopkeeper’s hobby, the interior of ‘Nakaya’ is unexpectedly tropical, who is a surfer and Hawaii enthusiast. “I can purchase high quality fresh seafood in lower cost, because of the earliest information on arrival goods in the market.” Mr. Iwata says.

 

 

 

 

‘Uni-ikura-nakaochi-don’ 1450 Japanese yen

(A bowl of vinegared rice with sea urchin, salmon roe, and ‘nakaochi’ tuna put on top)

 

 Small pieces of wild tuna meat taken from between the bones, rich and thick taste of sea urchin, and rich flavored salmon pickled in soy sauce are put on the vinegared rice. Each original different taste and well balanced arrangement attracts your appetite.

 

 

 

 

 

‘Toro-uni-ikura-don’ 1,700 Japanese yen

(A bowl of vinegared rice with fatty tuna, sea urchin, and salmon roe put on top)

 

High quality fresh seafood materials are generously arranged on the top. Only ‘Nakaya’ can serve, because the shopkeeper’s parents run the intermediate wholesaler in the market.

 

 

 

 

 

‘Fried large size prawns’ (2 pieces) 1,200 Japanese yen

 

Although, what species and which fishing port come form are kept secret, it is another popular menu among regular customers.

‘Fried large size prawns’ (Set menu) 1,400 Japanese yen

A set menu is only available by 9:00 a.m.

A bowl of rice, miso soup, pickles, and a bowl of relish are served together.

 

 

 

 

 

‘Uni-iri-kaisen-don 1,700 Japanese yen

 

‘Uni-iri-kaisen-don is consisted 10 seafood items including the same ingredients as in the signature menu ‘Kaisen-don’ and sea urchin roe is also added on that.

 

 

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://tukijikagura.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.

 

 

 

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Tsukiji Market / Uogashi Yokocho-Vol. 13 Sushidokoro YAMAZAKI

By Kikki - Last updated: 土曜日, 12月 22, 2012

Enjoy both assorted ‘sashimi’ and ‘chirashi-zushi’

Yamazaki’s signature menu ‘Tokujo-chirashi’ is quite substantial

 

 

 Although, Yamazaki’ changed their business style from serving sweets to sushi in April, 2006, long experienced chefs try to cook high quality dishes under the policy that ‘serving traditional Edome-style sushi with using wild fish at reasonable prices’.

Mr. Yamazaki, the proprietor, is a man of ‘Uogashi-yokocho’ who has run a sweets cafe a long period since the time when the fish market was located in Nihonbashi. Long experienced chefs support ‘Yamazaki’, who have worked in the kitchen more than 30 to 40 years.

‘Hikarimono’ or blue skin fish, such as gizzard shad, Pacific saury, and sardine, and very rare seafood, Glass shrimp fromToyama fishing port are arranged in autumn and winter seasons.

 

 

Especially, glass shrimp costs over 10,000 yen which is higher than tiger prawn, because it tends to be spoiled easily, so fishermen usually catch them by handwork.

It tastes slightly sweet with sticky biting.

 

 

 ‘Tokujo-chirashi 3,150 Japanese yen

 

Two kinds of dishes; a sashimi consisted of 10 items, such as Alaskan pink shrimp, scallop, and salmon, and a chirashi-zushi (a bowl of vinegared rice with sea urchin roe from ‘Rishiri’ and salmon roe are put on the top) are served together. They arranged for that customer can enjoy eating sashimi as well in the same menu.

 

‘Okonomi-nigiri’ 3,675 Japanese yen

(Favorite nigiri-zushi set)

 

9 pieces of nigiri-zushi cooked with selected seasonal high quality seafood.

 

 

‘Sakura-nigiri’ 3,150 Japanese yen

 

8 pieces of nigiri-zushi cooked with selected seasonal high quality seafood.

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://tukijikagura.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.

 

1つ星2つ星3つ星4つ星5つ星 (4 投票, 平均値/最大値: 5.00 / 5)
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Tsukiji Market / Uogashi Yokocho-Vol. 12 Umai SUSHIKAN

By Kikki - Last updated: 日曜日, 12月 16, 2012

Sushi-kan’s nigiri-zushi starts from 70 Japanese yen

As well as an à la carte dish, ‘Sushikan’ serves a variety of attractive set menus

 

 

 

Japanese Flying Squid is 70 Japanese yen (a piece), and even the most expesive one is 690 Japanese yen. You can enjoy high quality ‘nigiri-zushi’ with quite reasonable prices.

‘Sushikan’ at the Tsukiji Market is one of 30 sushi restaurants runs under the large restaurant chain based on Sendai city, and therefore, they can purchase fresh seafood materials in a large quantity with lower cost.

It is said that their rich seafood stock is one of the best in the Tsukiji Market. For example, sometimes, you can find a very rare ‘kamatoro’ or pink tuna meat from gills in their show case.

 

‘Kamatoro’ or pink tuna meat from gills 630 Japanese yen

Although, it is not usually in their stock, if you find it in the show case in front of the sushi bar, you are very lucky. You can enjoy eating delicious fatty part of tuna to your heart’s content.

 

 
Images of dishes are shown under the eaves. You can also find the  same images shown inside.   4 times wider seating area is arranged compare to other existing eating places in the Tsukiji Market.  

 

 

 

‘Shun-no-morikomi-nigiri’ is the most recommendable among a variety of set menus   

You can enjoy eating 13 pieces of ‘nigiri-zushi’ cooked with high quality fresh seafood, such as pink tuna, salmon roe, and sea urchin roe as regular items, and adding other seasonal white meat fish, shell fish and blue skin fishes when you order ‘Shun-no-morikomi-nigiri’ (or assorted seasonal nigiri-zushi 3,500 Japanese yen). A half size roll sushi, Japanese-style omelet, and a bowl of miso soup cooked with corbiculae are also added to the set.

A variety of à la carte dishes, such as grilled turban shell cooked in its own shell, and slices of whale, is also served. In addition, you can find brand ‘sake’ rice wines form Tohoku, and ‘shochu’ distilled wines fromKyushuon their beverage list.

 

 

Café’s Recommendation

‘Toku-toku nigiri’

‘Healthy set’

2,850 Japanese yen

1,260 Japanese yen

1,050 Japanese yen

Items of nigiri-zushi change seasonally.

(Advantageous set of nigiri-zushi)

A glass of beer is served together

 

 

‘Nami-nigiri’

‘Jo-nigiri’

‘Tokujo-nigiri’

850 Japanese yen

1,450 Japanese yen

1850 Japanese yen

(Normal: Assorted nigiri-zushi)

(Special: Assorted nigiri-zushi)

(Superior: Assorted nigiri-zushi)

 

 

‘Nami-chirashi’

‘Tokujo-chirashi’

‘Bara-chrashi’

850 Japanese yen

1,850 Japanese yen

 

(Normal: A bowl of vinegared rice with variety of fresh seafood put on the top)

(Superior: A bowl of vinegared rice with variety of fresh seafood put on the top)

(A bowl of vinegared rice with verity of fresh seafood put on the top)

 

 

‘Anago-don’

‘Sake oyako-don’

‘Sake-yokubari-don’

840 Japanese yen

1,260 Japanese yen

1,260 Japanese yen

(A bowl of vinegared rice with conger eel put on the top)

(A bowl of vinegared rice with salmon and salmon roe put on the top)

(A bowl of vinegared rice with slices of salmon put on the top)

 

 

‘Jo-maguro-don’

‘Maguro-Yukhoe-don

‘Ikura-don’

1,575 Japanese yen

1,050 Japanese yen

1,840 Japanese yen

(‘Special: A bowl of vinegared rice with tuna put on the top)

(A bowl of vinegared rice with tuna in Korean yukhoe style)

(A bowl of vinegared rice with salmon roe put on the top)

 

   

‘Steak-don’

‘Sake-to-anago-no- yokubari-don

 

1,050 Japanese yen

1,180 Japanese yen

 

(A bowl of vinegared rice with beef steak put on the top)

(A bowl of vinegared rice with slices of tuna and salmon put on the top)

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://ja.wikipedia.org/wiki/

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

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Tsukiji Market / Uogashi Yokocho-Vol. 11 Ryu-zushi

By Kikki - Last updated: 土曜日, 12月 8, 2012

Domestic wild seafood is normal material for sushi at ‘Ryu-zushi’

 

 

 

Luxurious seafood materials for their sushi are based on the quintessence of traditional ‘Edome-style’.

‘Ryu-zushi’ is one of the most long-established ones among sushi restaurants in the market since it was founded more than 50 years ago in their parents’ generation. Freshness and quality of seafood is one of the best among existing sushi restaurants in the Tsukiji market, because the late proprietor of the sushi restaurant was very strict about choosing seafood materials and the present chef followed his precepts.

They usually purchase the best quality of wild seafood from intermediate wholesalers in the market, who also deals with famous Japanese restaurants inGinzaarea. They prepare this best quality of seafood materials in long experienced cooking skill. Larger size of prawn and ark shell, halibut and sea bream served with salt, and noted dish of conger eel are cooked in the traditional ‘Edo-mae-style’. Sushi rice is seasoned with delicately flavored vinegar ‘akasu’ which is made from Japanese apricot and red beefsteak plant.

It is said that the late Mr. Konosuke Matsushita, the founder of Panasonic co. had been fond of their noted dish of conger eel. Fresh conger eel is slowly simmered over 3 hours until the meat is cooked completely tender including small bones. The conger eel is looked in fair lustrous and its tender feeling in eating is really marvelous. You can enjoy eating the essence of traditional style ‘Edome-zushi’ at Ryu-zushi, which is said to also attract chefs from famous Japanese restaurants.

The long established sushi restaurant has kept close relationship with intermediate wholesalers in the market and puts complete confidence on them. They never purchase farmed fish for their sushi so you can enjoy really fresh wild seafood at Ryu-zushi. 

“We trust our intermediate wholesalers, because they usually bring us the best quality of domestic wild seafood among their auctioned off seafood at the market.” Ms. Shiina, the proprietress, said in smile.

Especially they stick to Pacific blue fin tuna for their sushi. Pink part of meat from it tastes something like melting on your tongue. When they firm up the meat of ‘kohada’ (dotted shad) and mackerel by soaking them in vinegar, they try to reduce salt and vinegar for preserving their original tastes.

They serve a big wild prawn with head after skewer it and steamed, where is filled with delicious brain part. 

An octopus is also cooked soft in original way. These special ways of cooking were created by Mr. Ryutaro, the late proprietor of the restaurant (Ryu-zushi is named after him). Young successors have kept his original cooking method even now.

 

 

 

 

‘Shako’ or squilla

‘Hamaguri’ or clam

‘Modori-katuo’

or fatty skipjack tuna

‘Shako’ or squilla

Squilla from Okayama is served with homemade dipping sauce.

‘Hamaguri’ or clam

Larger sized clam from ‘Boshu’ in Chiba prefecture is served. It is served after steamed with ‘sake’ rice wine together with homemade dipping sauce. Its elastic chewing sense is just out of this world.

‘Modori-katuo’ or fatty skipjack tuna

Skipjack tuna has tow seasons, one in spring (called nobori-or up gatsuo) and another in autumn (modori-or return gatsuo). Skipjack in the beginning of autumn form fishing ports in Sanriku (East-noorthernJapan) area is considered one of the best. It served with grated ginger and chopped green onion.

Even, they concern particular about the best quality of ‘wasabi’ horse radish

In addition, the best quality ‘wasabi’ horseradish also helps to make these fresh seafood materials more delicious, which is from ‘Nakaizu’ in Shizuoka Prefecture. Special horseradish gives slightly sticky sweetness after grated. Nigiri-zushi cooked with a rather small piece of rice and this horseradish creates refined special taste.

“Guests could enjoy eating our nigiri-zushi in the most delicious condition.” The proprietress says. ”We never cook fresh seafood materials without putting a great care.” The chef says who has inherited cooking methods directly from Mr. Ryutaro, the late proprietor of ‘Ryu-zushi’.

 

The inside of “Ryu-zushi’ is rather quiet and calm so you can enjoy original taste of fresh seafood. ‘Ryu-zushi’ attracts a large number of regular gourmet guests. About half of their guests are people concerned to the market, and rest of half is general customers, including a large number of foreign visitors.

Hard-type and soft-type rice are blended together for their sushi, and they never use rice more than 5 or 6 days past after polishing. Palatable of rice is one of the crucial points of their nigiri-zushi that is inherited from Mr. Ryutaro.

Chef Ryutaro, the late proprietor, had carefully prepared fresh seafood materials every morning and put them on balls of rice with grated fresh ‘wasabi’ horseradish when he cooked nigiri-zushi. Their steamed rice is blended with ‘akazu’ vinegar which is made from well matured ‘sakekasu’.

*Sake kasu are the lees left over from sake production. It can be used as a pickling agent, the main ingredient of amazke, a cooking paste to add flavor to food and as a marinade.

The late proprietor had usually said, “That’s the usual way of serving good quality fresh seafood here in the market, I like to cook tasty sushi not only concerning making profit.

His thought of serving good quality sushi is still kept now and therefore there is always a long waiting line before opening every morning.

 

Assorted Nigiri ‘Ran’ 3,150 Japanese yen

 

7 pieces of fresh seafood, such as pink tuna, cuttlefish, ark shell, flatfish, prawn, horse mackerel, and conger eel, and two kinds of roll sushi such as red tuna roll and  ‘nakaochi’ or pieces of tuna meat from backbones and string-cut cucumber roll. (Seafood materials will be changed seasonally.) The course is one of the most popular menu items which consisted of variety of seafood materials cooked under traditional methods of nigiri-zushi. Soy sauce is homemade ‘nikiri-shoyu’ prepared by the proprietress.

Assorted Nigiri ‘Kiku’ 2,100 Japanese yen

 

It is consisted of 7 pieces of fresh seafood and two kinds of roll sushi.

 

‘Omakase-sushi 3,990 Japanese yen

 

Assorted Sashimi 2,100 Japanese yen

 

 

Ryu Chirashi

Maguro Tsukedon

Edomae Anagodon

3,150 Japanese yen

2,100 Japanese yen

2,100 Japanese yen

Slices of fresh seafood are put on the top of a bowl of vinegared rice.

Slices of pickled tuna in soy sauce are put on the top of a bowl of vinegared rice.

Pieces of simmered conger eel are put on the top of a bowl of vinegared rice.

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://ja.wikipedia.org/wiki/

http://allabout.co.jp/gm/gc/

http://www.city.izu.shizuoka.jp/

http://www.ja-shizuoka.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

 

 

1つ星2つ星3つ星4つ星5つ星 (5 投票, 平均値/最大値: 5.00 / 5)
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Tsukiji Market / Uogashi Yokocho-Vol. 10 SUSHIMARU

By Kikki - Last updated: 土曜日, 12月 1, 2012

Grills the superfine quality fresh seafood over an open fire to make it increase its flavor…..

 

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 Original taste of fresh seafood is strengthened by ‘aburi’ or grill over an open fire.

‘Sushimaru’ carefully selects fresh seafood for their sushi depending on which fishing port comes from, such as prawn from Amakusa in Nagasaki and sea urchin from Hokkaido. “We never use any imported or frozen seafood. We cannot compromise on selecting of fresh seafood for our sushi.” Shopkeeper proudly says.

 

 
Single-hook fishing ‘kinki’ from Abashiri, in Hokkaido Single-hook fishing ‘kinme-dai’ from ‘Choshi’ in Chiba

 

For example, single-hook fishing ‘kinki’ or kichiji rockfish from Abashiri inHokkaidois cooked for ‘sashimi’ or slices of raw fish. ‘Kinki’ lives under 1500 meters depth in northern sea, therefore it always keeps rich fat. Now ‘kinki’ is one of the highest quality wild fishes fromHokkaido.  Another kind of deep-sea fish, single-hook fishing ‘kinme-dai’ or splendid alfonsino from ‘Choshi’ inChibais cooked in ‘aburi’. The skin of ‘Kinme-dai’ with rich fat is grilled over open fire in a minute to cut unnecessary fat, and then it is strengthened its taste and flavor. Conger eel is also cooked by ‘aburi’ after simmered in a stock.

Addition to the above items, other superfine quality of seafood, such as pink tuna, red tuna, salmon roe, and sea urchin are also included in the advantageous assorted nigiri-zushi. You will be able to enjoy eating delicious nigiri-zushi cooked by more than 35 years experienced owner chef.

“Please try to eat ‘aburi’ which increases original flavor and taste of seafood.” The shopkeeper & chef recommended.

‘Sushimaru’ is a long-established restaurant which has 43 years history since its opening. Find recommendations shown on the signboard in front of the restaurant.

 

 

 

 

‘Sushimaru’ 3,675 Japanese yen

 

Assorted nigiri-zushi consisted of 10 pieces of nigiri-zshi cooked with seasonal seafood, and a choice of 2 pieces of nigiri-zushi or a piece of nigiri-zushi cooked with a whole of conger eel

 

‘Doyo-gentei’ 3,150 Japanese yen

‘Tsukiji’ 2,625 Japanese yen

 

Assorted nigiri-zushi served only on Saturday which is consisted of 14 pieces nigiri-zushi cooked with seasonal fresh seafood.

Assorted nigiri-zushi consisted of 2 pieces of fatty tuna, amberjack, pink shrimp, sea urchin, scallop, ‘aburi’ or grilled salmon, Japanese omelet, a whole conger eel, and 6 cuts of red tuna roll

 

 

‘Daimyo’ 2,100 Japanese yen

‘Maguro 5-kind nigiri-zushi’

2,100 Japanese yen

 

Assorted nigiri-zushi consisted of Fatty tuna, red tuna, amberjack, salmon roe, pink shrimp, scallop, Japanese omelet, a whole of conger eel and 6 cuts of red tuna roll.

Assorted nigiri-zushi and roll-sushi cooked with five different kinds of tuna.

 

 

‘Takara-jima’ 3,675 Japanese yen

‘Maguro-ju’ 2,100 Japanese yen

 

‘Chirashi-zushi’ with 13 pieces of fresh seafood put on vinegared rice in a bowl

5 different kinds of tuna are put on vinegared rice in a lacquer ware box

 

‘Aburi-ju’ 3,150 Japanese yen

 

 

 

7 different kinds of ‘aburi’ or grilled seafood, salmon roe, and Japanese omelet are put on vinegared rice in a lacquer ware box.

 

 

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://tukijikagura.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

 

1つ星2つ星3つ星4つ星5つ星 (4 投票, 平均値/最大値: 5.00 / 5)
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