Japanese cuisine is renowned for its emphasis on freshness, seasonality, and presentation, with fish playing a central role. The Japanese preparation of fish is a fine art, reflecting a deep appreciation for texture, flavor, and aesthetic appeal. Traditionally, fish is enjoyed in various forms: sashimi (thinly sliced raw fish), sushi (vinegared rice paired with raw or cooked fish), grilled, steamed, and simmered dishes. The art of filleting fish, known as “ikijime,” ensures maximum freshness and flavor, involving precise techniques to dispatch the fish quickly and humanely. Seasoning is often subtle, employing soy sauce, wasabi, and miso to enhance the natural taste of the seafood without overpowering it. Presentation is equally important, with dishes arranged meticulously to delight both the palate and the eye.
In 2016 we had a chance to visit the interiors of the Inner Tsukiji Fish Market and see at close how fish was handled there to be quickly dispatched to restaurants that would use it the same or the next day.
The Tsukiji Fish Market, formerly located in Tsukiji in the Chūō ward of Tokyo, Japan, was one of the world’s largest wholesale fish and seafood markets, as well as one of the largest wholesale food markets of any kind. It was famous for its early morning tuna auctions, where giant tunas were bid on by buyers representing restaurants, wholesalers, and retailers from around the world. Tsukiji Market consisted of an inner market where most of the wholesale business and the famous tuna auctions took place, and an outer market that featured a mixture of wholesale and retail shops selling Japanese kitchen tools, restaurant supplies, groceries, and seafood.
In October 2018, the Tsukiji Inner Market was relocated to the new Toyosu Market, a few kilometers away, due to concerns about aging facilities, space constraints, and food safety. The Toyosu Market has continued the legacy of the Tsukiji Market, incorporating state-of-the-art facilities for both the wholesale market and the tuna auctions, while still attracting visitors and professionals from around the globe. The outer market of Tsukiji, known for its narrow lanes filled with tiny food stalls, restaurants, and shops selling fresh produce, kitchenware, and souvenirs, remains a popular tourist destination, offering a glimpse into Tokyo’s culinary culture.
Below some photo impressions of our 2016 visit.
Inner Tsukiji Fish Market seen in May 2016. In October 2018, the Tsukiji Inner Market was relocated to the new Toyosu Market, a few kilometers away.
The outer market of Tsukiji, still open for visitors
Tsukiji’s significance extends beyond its function as a seafood market. It has been a cultural landmark, reflecting Japan’s rich culinary traditions and its deep connection to the sea. Visitors to Tokyo often include Tsukiji in their itineraries to experience the vibrant food culture, sample fresh sushi and sashimi, and witness the bustling energy that has characterized the market for decades