Eat sushi at the Tsukijus Fish Market in Tokyo, Japan
Tsukiji’s wholesale inner market moved to Toyosu in 2018, but the Tsukiji Outer Market remains a dense food district of specialist shops and restaurants. Eating sushi here means choosing among working businesses rather than sitting inside the old auction hall. The pleasure is fresh fish, skilled preparation and the morning rhythm of a neighbourhood still used by food professionals. Check the official Outer Market directory and current opening calendar. Many shops operate in the morning and early afternoon, with 9am–2pm a useful visitor window; closures vary, particularly on Sundays and some Wednesdays. Arrive after the earliest professional buying period, keep narrow lanes clear and eat inside the shop or directly in front where instructed rather than walking with food. Choose a restaurant that displays prices and can discuss allergies. Sushi may contain raw fish, shellfish, egg, soy, sesame and wasabi; cross-contact is possible. If raw seafood is unsuitable for you, order cooked eel, tamagoyaki, vegetable rolls or another prepared dish. Follow queue systems, ask before close-up photography and do not haggle with traders. A counter set selected by the chef can show seasonality better than ordering only familiar salmon and tuna. Eat slowly, notice rice temperature and texture and thank the staff before exploring the rest of Tsukiji. The listed cost covers food at the market; international travel and accommodation are additional.