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Photo of Day 6: Tsukiji Fish Market, Tokyo | by Jon Curnow
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Photo of Day 6: Tsukiji Fish Market, Tokyo

Some reports suggest that Tsukiji Fish Market is the largest wholesale seafood market in the world. I can't vouch for that but it could take several hours to walk around the stalls of all the intermediate wholesalers. Although, as a sightseer, you don't get several hours. The inner market is open to tourists from 10am, by which time most wholesalers are packing-up & the professional buyers have taken their fish away to be served-up across the city. That's not to say there's nothing to see; just most of the selling is over for the day.

 

If I was being strictly accurate, the market is open to 120 sightseers from about 5am if they were to have queued through the night to see a portion of the frozen tuna auction. Our guide wholeheartedly recommended not bothering and, anyway, you can't watch the fresh tuna auction. I'm not entirely sure why.

 

Apparently, we were lucky to see the market in it's current (post-1923) home: a move to a more modern facility that should have happened last November has been postponed. Cue local newspapers running "something fishy" headlines.

 

We took a tour of the market with local food writer & guide, Atsushi, the Tsukiji King, and I'm very glad we did. Tsukiji is a fully functioning fish market, complete with high-speed delivery vehicles & special band saws designed to chop huge chunks of frozen tuna. It's not a place you'd particularly think to enter as a tourist so a guide proved especially welcome as I don't think we would have wandered the warehouses alone. Atsushi showed us the inner & outer markets, explained the selling process and provided a guide to all the food paraphernalia that's also for sale in shops around the area. I'm continually amazed by the pieces of plastic sushi that are mainly used by restaurants to show-off their 'dishes' in their windows.

 

There was the added bonus of using an expert guide; he recommended the most amazing sushi place for lunch at the end of the tour: every piece hand-made in front of you from the very freshest ingredients. I thought I'd eaten good sushi before but now I know differently.

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Taken on February 3, 2017