Archive for 'Walking Tokyo' Category

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

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.

Tsukiji Market / Uogashi Yokocho Vol. 16 Tsukiji DONTAKU

‘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.

 

 

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

 

 

 

 

 

 

 

＜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.

 

Tsukiji Market / Uogashi Yokocho-Vol. 14 Nakaya

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.

 

 

 

Tsukiji Market / Uogashi Yokocho-Vol. 13 Sushidokoro YAMAZAKI

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.

 

Tsukiji Market / Uogashi Yokocho-Vol. 12 Umai SUSHIKAN

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

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

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. 

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

 

 

Tsukiji Market / Uogashi Yokocho-Vol. 10 SUSHIMARU

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

 

.

 

 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

 

Tsukiji Market / Uogashi Yokocho-Vol. 9 Sushidokoro OKAME

Okame’s nigiri is popular among ladies for delicious taste and easiness to finish

 

 

 

 

 

 

‘Omakase-nigiri’ is cooked with the most delicious fresh seafood and additional 2 pieces of your choice are also served together

‘Sushi-dokoro Okame’ is located in the 6^th building of ‘Uogashi-yokocho’ where number of other competitors also runs business.

Each piece of nigiri-zushi here is rather small in size. It is not only small size but also its slice of seafood is well balanced with ball of vinegared rice. Therefore, you can finish all pieces of nigiri-zushi in ‘omakase-nigiri’ consisted with large number of pieces.

Seating area is clean with homey atmosphere which attracts female visitors. If you like to enjoy fresh seafood at the market at your leisure, you’d better visit ‘Okame’.

Most female guests don’t know why, but they like Okame’s nigiri-zushi. You do not need any vast stock of knowledge or any good reason about their sushi. You will be able to know their delicious taste while enjoy eating, anyway.

Another recommendation is their ‘Kaisen-don’ which consists 10 or 13 kinds of fresh seafood put on the top of vinegared rice in a bowl.

Their ‘anago-don’ (simmered conger eel on the top of vinegared rice in a bowl) is also one of the best choices. ‘Anago-don’ is only 10 dishes served in a day. You really astonish its tenderness and softness of simmered conger eel.

They never try to cut corners in their cooking work, including side menus such as Japanese omelet, miso soup, and dry gourd.

Ingredients of their miso soup will be changed daily, and you can expect rare items in your bowl of soup, such as fish ball of tuna.

 

‘Okame’ is particular about ‘kohada’ or dotted gizzard shad. They concern on purchasing, climate, and freshness of fish and adjust quantity of salt after preparation. Cooked ‘kohada’ is really delicious, which has kept its original taste. Their conger eel is also recommendable which is simmered long hours in fish stock until cooked soft.

Shopkeeper & chef, Mr. Katsunori Sugita always cooks each piece of sushi with all his heart. “All our dishes are carefully cooked by my staff, and I am really supported by their experienced cooking skills.” The chef just modestly says.

 

The spot marked white noren curtain is ‘Okame’ restaurant, which is cool and refreshing in a dignified white in color. Interior of the restaurant is also chic with ‘Ichimatsu-moyo’ or a checkered pattern on the wall.

 

‘OKAME’ serves fatty tuna which is taken from southern blue fin tuna

The southern blue fin tuna is a large, streamlined, fast swimming fish with a long, slender caudal peduncle and relatively short dorsal pectoral and anal fins. The body is completely covered in small scales.

The southern blue fin tuna is found in open southern hemisphere waters of all the world’s oceans mainly between 30°S and 50°S, to nearly 60°S. Especially, southern blue fin tuna caught in Southern Indian Sea puts on rich fat and its thick taste is quite popular among tuna lovers. ‘Toro’ or fatty tune from southern blue fin tuna is characterized in beautiful red in gradation.

Southern blue fin tuna and Pacific blue fin tuna are now ranked as two of the most high-quality tunas. Difference against Pacific blue fin tuna, Southern blue fin tuna has rich fat which has thick, sticky, and sweet taste. Its fine red meat with sticky biting taste is especially good. It is rather thick taste and meat is stuffed tightly so that flavor and taste of tuna spread over your mouth at every biting.  

 

 

 

‘Shun-no-omakase nigiri’ 3,600 Japanese yen

(Chef’s recommendation nigiri-zushi cooked with fresh seasonal seafood)

If you like enjoy their fresh seafood cooked with nigiri-zushi, you’d better order ‘Shun-no-omakase-nigiri’.

Although, seafood materials cooked for sushi will be different in every season,　chef’s recommendation consisted of 10 pieces of nigiri-zushi, such as pink tuna, prawn, sea urchin, seasonal white meat fish, and conger eel. And also you can choose additional 2 pieces among nigiri-zushi within the set.

 

‘Tokujo or extra fine Nigiri-zushi Set 3,000 Japanese yen

10 pieces of nigiri-zush cooked with seasonal fresh seafood and 1 roll-sushi, a bowl of ‘ara-jiru’ or miso soup cooked with the bony parts of a fish is also served together.

 

‘Chirashi-zushi’ 3,500 Japanese yen 

Slices of fresh wild fish in season, such as fatty tuna, yellowtail, bonito, squid, prawn, sea bream, sea urchin, salmon roe, are put on rice flavored with vinegar in a bowl.

 

＜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://www.tsukijinet.com/tsukiji/kanren/okame/index.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

 

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

 

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

 

IMF/WBG Annual Meetings in Tokyo

IMF(International Monetary Fund) and WBG(World bank Group) Annual meetings were held in Tokyo  for the first time in 48 years Oct.9-14.(http://www.imf-wb.2012tokyo.mof.go.jp/en/index.html)

Japan hosted such meetings 48 years ago which was the very same year that Japan  hosted Tokyo Olympics, which was a remarkable symbolic event of Japan’s successful recovery form the economic recession due to the post war aftermaths of WW2. Now, the Japan’s economic, political, and social positions and international community’s situations have drastically changed as well. This time the second  time’s phases have shown the historic exaltation of the country.

There were four venues of the event, namely, TIF(Tokyo International Forum),IM(Imperial Hotel),Hotel Okura, and  TCCI (Tokyo Chamber of Commerce and Industry), all of which are located in the very center of this capital of Japan .    Totally official participants were from 187 countries and registered visitors and participants , their dependents amounted to about 20,000.   Top economic leaders of the world got together and Tokyo soaked in the heat and excitement of  the great festivity.  On the 12th, the plenary and official banquet hosted by Noda, the prime minister of Japan were held.

There were about 20 official hotels designated as official accommodation for the participants and dependents and  special hospitality programs were prepared which provided them with  various short trips such as on-day visit to Yokohama,  visiting Tsukiji  Fish Market,  Tokyo Sky Tree just built in this year, shopping at depachika (basement floors in  department stores ),cultural experience tour such as a tea ceremony,  learning how to wear kimono, and so forth. A lot of  participants and other registered visitors enjoyed those short tours or traditional Japanese cultural experiencing events.

The local host of the Annual Meetings were MOF (Minister of Finance) and Bank of Japan, Tokyo Metropolitan Government ,and so many people including volunteer staffers,  pro tour guides, escorts and others attended the visitors from all over the world.  The hosts, the government, and  others say more than 10 billion yen  revenue can be expected from this greatly worldwide financial series of events.  We hope this has influenced  betterment of Japanese economy, tourism, and society as a whole.

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

 

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/

 http://tabelog.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

 

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