Tsukiji market is one of the most popular sightseeing distinations. The bet happens 3am - 5am. But the shops and restaurants around the market is open till noon and you can see all the fresh fish sold in the market till late morning.
All chefs including my favorite sushi chef goes to this market and makes such a beautiful assortment of sashimi.
This stripe shrimp is rare to find at restaurants. Our local sushi chef got them just for our visit. It may sound cruel but the shrimp still moves if you put it in your mouth. Rich, creamy and cruncy as well. Means it's super fresh. While we deplete the ocean, give us some credit for eating almost any part of fish. Even this shrimp head returns on the table later as a miso soup. We eat fish bones as well.
Another yummy from winter Japan is fresh oysters. They are much bigger and rich, more flavorful than wester oysters. Left is grilles with soy sause and left is fresh oyster in vinegrette.
I guess it's called alfonsino in English. This red fish in Japanese is called Kin-me-dai (Golden eye). Usually we stew this fish but if fresh enough, it taste so good as sashimi or sushi. Heaven!
Tsukiji market is one of the most popular sightseeing distinations. The bet happens 3am - 5am. But the shops and restaurants around the market is open till noon and you can see all the fresh fish sold in the market till late morning. 
All chefs including my favorite sushi chef goes to this market and makes such a beautiful assortment of sashimi. 
This stripe shrimp is rare to find at restaurants. Our local sushi chef got them just for our visit. It may sound cruel but the shrimp still moves if you put it in your mouth. Rich, creamy and cruncy as well. Means it's super fresh. While we deplete the ocean, give us some credit for eating almost any part of fish. Even this shrimp head returns on the table later as a miso soup. We eat fish bones as well. 
Another yummy from winter Japan is fresh oysters. They are much bigger and rich, more flavorful than wester oysters. Left is grilles with soy sause and left is fresh oyster in vinegrette. 
I guess it's called alfonsino in English. This red fish in Japanese is called Kin-me-dai (Golden eye). Usually we stew this fish but if fresh enough, it taste so good as sashimi or sushi. Heaven!
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