Tsukiji

Assortment of fresh seafood. Contents vary depending on the season and availability. Please enjoy the natural flavors with wasabi soy sauce.

A rare cut from the top of the tuna's head, sashimi-style. It's fatty like otoro and has a melt-in-your-mouth texture.

Tuna akami (lean red meat) sashimi. Enjoy its refreshing umami and iron flavor. A classic dish that pairs well with sake.

Vinegared mackerel sashimi. The moderate acidity enhances the rich flavor of the fatty mackerel. The skin can be lightly seared upon request.

Fresh squid sashimi. Enjoy the chewy texture of the suckers and the sweetness of the flesh.

Fresh whale meat sashimi. Commonly eaten with ginger or garlic soy sauce, it has a rich umami.

Grilled kama (collar meat) from bluefin tuna. It's fatty, juicy, and substantial.

Anago (conger eel) grilled without sauce. Enjoy the natural aroma and delicate flavor of the eel with wasabi or salt.

Anago (conger eel) simmered until fluffy in a sweet and savory sauce. It has a melt-in-your-mouth tenderness.

Assorted fish parts (head, bones, etc.) simmered in a sweet and savory sauce. The broth from the bones is rich and pairs well with sake.

Small white fish are simmered in dashi broth and gently finished with beaten egg for a delicate flavor.

Simmered black cod (gin dara) in a rich sauce. The flesh is tender, and the sweetness of the fat blends well with the sauce.

Tako no Yawarakani (Tenderly Simmered Octopus). Octopus is simmered for a long time until incredibly tender and infused with flavor.

Whale (unesu) cured and smoked. It has a unique flavor and the sweetness of the fat, prized as a sake accompaniment.

Whole squid grilled to perfection. Enjoy the fragrant soy sauce aroma and the chewy texture of the squid.

Various shellfish simmered in a soy sauce-based broth. The concentrated umami of the shellfish makes it an ideal accompaniment to sake.

Salt-grilled shishamo (smelt) with abundant roe. Can be eaten whole from head to tail, and the popping texture of the roe is enjoyable.

Steamed monkfish liver (ankimo) with ponzu sauce. Also known as "foie gras of the sea," it has a rich and creamy flavor.

A traditional dish of tuna and green onions mixed with miso. A well-balanced dish with a mix of sourness and sweetness.

Large-grained natto mixed with ingredients like tuna, squid, and mekabu (seaweed root). Enjoy the sticky texture and various mouthfeels.

A delicacy made from fermented oysters. It has a strong, rich sea aroma and saltiness, perfect for enjoying with sake in small amounts.

A representative Japanese delicacy made from fermented squid and its innards. It has a unique aroma and rich umami.

Salt-cured hoya (sea squirt, also known as "sea pineapple"). It has a unique blend of sea aroma, bitterness, and sweetness, appealing to adult tastes.

Small firefly squid marinated in a soy sauce-based marinade. Can be eaten whole, and the rich umami of the innards is enjoyable.

Dried and grilled komai (a type of cod). The flesh is firm, but the flavor intensifies with chewing. It's commonly eaten with mayonnaise and shichimi togarashi (seven-spice blend).

A snack of grilled dried shishamo. It's fragrant and can be eaten whole.

Dried fish that has been soaked in "kusaya liquid," a fermented brine. It has an extremely strong, unique smell but a rich, addictive umami flavor.

Small horse mackerel are opened, marinated in a sweet mirin sauce, dried, and then grilled. Enjoy the sweet and savory flavor and aroma.

Dried and grilled stingray fin. It has a sweet taste and a chewy texture, making it a classic snack.

Dried, flattened sardines (shirasu). Lightly grilled, they offer a crispy texture and seaweed aroma.

Grilled dried urume sardines. They have a bitter and savory taste that pairs well with sake.

Dried squid (surume) made from ken-saki squid. It's hard, but the more you chew, the more the squid's sweetness and umami are released.

A delicacy made from crab innards (miso). Its rich and savory flavor is perfect with sake.

A Chinese-origin food made from fermented tofu with red koji, etc. It has a rich, salty flavor similar to cheese.

A traditional Okinawan dish made from fermented tofu with awamori and red koji. It has a smooth texture like sea urchin and a rich flavor.

A preserved duck egg. The white is jelly-like and black, while the yolk is rich and creamy.

Finely chopped mekabu (seaweed root) to create a sticky texture. Characterized by its seaweed aroma and slimy texture.

A dish of long, thin seaweed dressed in vinegar. Enjoy its slippery texture and refreshing acidity.

Kombu (kelp) with herring roe attached, preserved in salt. A high-quality ingredient characterized by its popping texture.

Pollock roe marinated in a spicy seasoning. It's spicy and pairs well with rice and sake. Grilling enhances its aroma.

Fresh or dried green laver (aonori). It has a strong seaweed aroma and is enjoyed simply as a snack.

Young rakkyo (Japanese shallots). Eating them raw with miso offers a crisp texture and pungent flavor.

Young ginger with leaves attached. Eating it as is with miso provides a refreshing spiciness and aroma.

Chopped myoga (Japanese ginger) mixed with miso. The unique aroma of myoga stimulates the appetite.

Fresh cucumbers served with moromi miso. Simple yet the richness of the miso makes the cucumbers irresistible.

Cucumbers served with plum paste. The acidity of the plum makes it a refreshing dish.

Pickled rakkyo (Japanese shallots) in a sweet and sour vinegar. Its crisp texture and sweet-sourness are perfect for cleansing the palate.

Assortment of pickles using seasonal vegetables.

A traditional Edo-era dish called "Negima Nabe." Tuna and green onions are simmered in a soy sauce-based broth. The umami of the tuna permeates the green onions, making it exquisite.

Grilled栃尾揚げ (tochio aburaage), a large, thick fried tofu from Tochio, Niigata Prefecture. Crispy on the outside and fluffy on the inside. Served with ginger soy sauce or green onions.

Simmered chicken meatballs. Enjoy their fluffy texture and delicate dashi broth flavor.

Pork belly simmered for a long time in soy sauce, sugar, and sake until tender. The fatty parts have a melt-in-your-mouth texture.

Fresh raw horse meat sashimi. It's not gamey, and the sweet red meat is enjoyed with ginger or garlic soy sauce.

Salt-grilled chicken gizzard with green onions. Enjoy the unique chewy texture of the gizzard.

A simple omelet made with eggs. It has a homely and gentle flavor.

A classic salad made by mashing boiled potatoes and mixing them with vegetables and mayonnaise.

Steamed large clams (hamaguri) with sake. The soup, infused with the clam's essence, is also delicious.

Spicy sausage. Perfect with beer.

A simple yet delicious dish of stir-fried chives and eggs. The aroma of chives and the sweetness of eggs complement each other well.

Lightly seared satsuma-age (fried fish cake). It's fragrant and typically eaten with ginger soy sauce.

A fried fish cake specialty from Ehime Prefecture. Made from ground small fish including bones, it has a unique texture and strong fish flavor.

A Japanese noodle dish of stir-fried Chinese noodles, vegetables, and meat with sauce.

A dish of stir-fried udon noodles, vegetables, and meat. Seasoned with soy sauce or sauce.

Large, hand-formed rice balls. You can choose your filling. A Japanese soul food.

A dish of rice topped with tea or dashi broth. Popular as a finishing dish after drinking.

A bowl of rare tuna head meat, seared and served over rice. Enjoy the melt-in-your-mouth fatty umami and the seared aroma.