Tsujiki wholesale Fish market Tokyo
Tsujiki wholesale Fish market Tokyo is an amazing sight to see, however you have to set your alarm for an early start. To experience the action yo need to be there around 5am or earlier. The address is 5 Chome-2-1 Tsukiji, Chuo, Tokyo 104-0045, Japan
Negotiating the price
The Tokyo Metropolitan Central Wholesale Market, commonly known as the Tsukiji Market, is the biggest wholesale fish and seafood market in the world and also one of the largest wholesale food markets of any kind.
Don’t argue with this guy. 😯
His knife is almost as big as a Samurai sword.
The Tokyo Fish market is located near the Tsukijishijō Station on the Toei Ōedo Line and Tsukiji Station on the Tokyo Metro Hibiya Line. There are two distinct sections of the market. The “inner market” is the licensed wholesale market, where the auctions and most of the processing of the fish take place, and where licensed wholesale dealers (approximately 900 of them) operate small stalls. The “outer market” is a mixture of wholesale and retail shops that sell Japanese kitchen tools, restaurant supplies, groceries, and seafood, and many restaurants, especially sushi restaurants. Most of the shops in the outer market close by the early afternoon, and in the inner market even earlier.
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Beautiful fresh seafood at Tsujiki wholesale Fish market Tokyo
The Tokyo Fish market handles more than 400 different types of seafood from cheap seaweed to the most expensive caviar, and from tiny sardines to 300 kg tuna and controversial whale species. Overall, more than 700,000 metric tons of seafood are handled every year at the three seafood markets in Tokyo, with a total value in excess of 600 billion yen (approximately 5.9 billion US dollars on November 24th, 2013). The number of registered employees as of 25 January 2010 varies from 60,000 to 65,000, including wholesalers, accountants, auctioneers, company officials, and distributors.
Here’s looking at you kid.
Tokyo Fish market opens most mornings (except Sundays, holidays and some Wednesdays) at 3:00 a.m. with the arrival of the products by ship, truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen tuna. The auction houses (wholesalers known in Japanese as oroshi gyōsha) then estimate the value and prepare the incoming products for the auctions. The buyers (licensed to participate in the auctions) also inspect the fish to estimate which fish they would like to bid for and at which price.
The auctions start around 5:20 a.m. Bidding can only be done by licensed participants. These bidders include intermediate wholesalers (nakaoroshi gyōsha) who operate stalls in the marketplace and other licensed buyers who are agents for restaurants, food processing companies, and large retailers.
The auctions usually end around 7:00 a.m. Afterward, the purchased fish is either loaded onto trucks to be shipped to the next destination or on small carts and moved to the many shops inside the market. There the shop owners cut and prepare the products for retail. In case of large fish, for example tuna and swordfish, cutting and preparation is elaborate. Frozen tuna and swordfish are often cut with large band saws, and fresh tuna is carved with extremely long knives, some well over a meter in length.
Hauling fish at the Tokyo Fish market.
Sushizanmai at Tsujiki wholesale Fish market Tokyo
My favourite sushi restaurant in Tokyo is very close to the Tokyo Fish market & open 24 hours a day. There is always a queue of people waiting to get in.
One of the happy chefs
This is the best sushi in the world.
Two of the happy customers
My friend Hamish was really enjoying his first trip to Tokyo in September 2015, he was blown away by the quality and price at Sushizanmai.
Sushizanmai has the best quality sushi in the world at a reasonable price.
The Sushizanmai in Tokyo is an experience to enjoy and remember. If you want a quiet romantic setting cross this place off your list. It is a happy frenetic chaotic dining experience, and the food is wonderful. Check out this video to experience the atmosphere.
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