Tsukiji Outer Market
Wholesale market · Chūō
Japan, 〒104-0045 Tokyo, Chuo City, Tsukiji, 4 Chome および６丁目一部
Highlights
Vibrant market with fresh seafood, wagyu, and street food delights.
Vibrant market with fresh seafood, wagyu, and street food delights.
"A famed Tokyo market cited as a place to sample local specialties — specifically called out for items like squid-ink sticky buns — and for immersive food-focused strolls through the city." - Alex Schechter Alex Schechter Alex Schechter is a Los Angeles-based journalist who covers travel, food, and dining. His work has been published in The New York Times, National Geographic, Vogue, Travel + Leisure, Monocle, and Afar, among others. Travel + Leisure Editorial Guidelines
"If you’re going to name yourself after the famous Tokyo fish market, then you’d better have some pretty good sushi. And while Tsukiji (the restaurant) isn’t serving million-dollar tuna that’s been auctioned off in Japan, their nigiri and sashimi are worth your time. It’s a good option in Noble Square for sushi, and a trip there is cheaper than a flight to Tokyo." - sam faye, adrian kane, john ringor
"Tsukiji Market remains a major tourist destination with restaurant supply stores, retail outlets, restaurants, and snack stalls. It is known for its vibrant streets filled with mouth-watering snacks and professional-use shops selling quality Japanese ingredients." - Kyoko Nakayama
"If you’re going to have the same name as the famous Tokyo fish market, then you’d better have some pretty good sushi. And while Tsukiji (the restaurant) isn’t serving million-dollar tuna that’s been auctioned off in Japan, the nigiri and sashimi here are worth checking out. The relaxed dining space is good for a casual date night, but there's also room at the bar for a solo sushi excursion. It’s a good option in Noble Square for sushi, and an Uber there is cheaper than a flight to Tokyo." - Sam Faye
"Portrayed as the chaotic starting point in the lifecycle of a sushi meal, this wholesale fish market is shown as a bustling, sensory hub where raw, hands-on work takes place—fish auctions, the spearing and cleaning of eels, and visceral processing that provide dramatic, nature-documentary–style imagery. The market’s noise, energy, and unvarnished labor serve as the gritty counterpart to the refined nigiri that follows, making it essential to the documentary’s narrative about how exceptional sushi is sourced and prepared." - Amy McCarthy
