Toyosu Market, known as one of the world's largest fish markets, is a symbol of Japanese food
culture with its vibrant atmosphere. Relocated from Tsukiji Market in 2018, Toyosu Market
attracts fresh seafood from around the world. You can explore the market and encounter various
types of seafood. The highlight here is undoubtedly the auction, where professional buyers
compete to purchase the freshest fish. Witnessing the auction gives you a glimpse into the
origins of Japanese food culture.*
*Attending the early morning tuna auction at Toyosu Market (starting at 5:30 AM). Closed on
Wednesdays, Sundays, and public holidays.
After experiencing the freshness of the ingredients at Toyosu Market, why not indulge in the authentic taste of sushi at a sushi bar in Tsukiji? You can witness firsthand how the fresh seafood you saw at Toyosu Market is transformed into delicious sushi, and then savor it for yourself.
What are the skills of a sushi chef? The ability to identify fresh fish, known as "mekiki" (eye for fish), is one of the most important skills for a sushi chef. Additionally, the technique of filleting fish, or "hocho sabaki" (knife skills), is a crucial factor in the taste of sushi. While fish often takes the spotlight in sushi, the rice, or "shari," is equally important. The techniques involved in cooking sushi rice, the amount of vinegar, and the temperature are all critical. And of course, the skill of placing the topping on the rice and shaping it, known as "nigiri," is a showcase of a sushi chef's expertise. Most importantly, sushi chefs are not just cooks but craftsmen who take pride in carrying on traditions. By experiencing making your own sushi, you can enjoy Japanese food culture with all your senses. There's nothing quite like sushi that you've made yourself.
By experiencing making your own sushi, you can enjoy Japanese food culture with all your senses. There's nothing quite like sushi that you've made yourself.
Why not embark on a journey to discover fresh ingredients at Toyosu Market and savor the taste of sushi at a Tokyo sushi bar?
