Toyosu is known for its fresh seafood and vibrant food scene. Here are ten must-try local dishes:
1. Sushi
Preparation: Fresh seafood is sliced and placed atop vinegared rice, often garnished with wasabi and soy sauce.
Taste: Clean and delicate, with a balance of sweetness, saltiness, and umami.
History: Sushi has been a staple in Japan for centuries, evolving from a preservation method to an art form.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Vegetarian options available.
2. Kaisendon (Seafood Rice Bowl)
Preparation: Sashimi-grade seafood such as tuna, salmon, shrimp, and uni (sea urchin) is arranged over a bowl of warm rice, garnished with wasabi and shredded nori.
Taste: Fresh and buttery, with a delicate sweetness. The rice provides a neutral base that enhances the umami flavors.
History: Kaisendon became popular in Toyosu due to the abundance of fresh seafood available at the market.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Not vegetarian.
3. Tamagoyaki (Japanese Omelet)
Preparation: Eggs are whisked with sugar, mirin, and soy sauce, then cooked in thin layers and rolled into a rectangular shape.
Taste: Slightly sweet and fluffy, with a delicate umami flavor.
History: Tamagoyaki has been a staple in Japanese cuisine for centuries, often served as sushi toppings or breakfast dishes.
Ingredients & Vegetarian-Friendly: Contains eggs and sugar. Fully vegetarian.
4. Grilled Scallops
Preparation: Large scallops are grilled over an open flame and basted with butter, soy sauce, and sake.
Taste: Juicy and tender, with a smoky aroma and rich umami flavor.
History: Grilled scallops became a popular street food in Toyosu due to their freshness and quick preparation.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.
5. Monjayaki
Preparation: A runny batter made of flour, water, and dashi is mixed with chopped vegetables, seafood, or meat and cooked on a hot griddle. The mixture is spread thin and stirred while cooking.
Taste: Soft and gooey with a rich umami flavor from the dashi and ingredients.
History: Monjayaki originated in Tokyo as a casual street food, enjoyed for its interactive cooking style.
Ingredients & Vegetarian-Friendly: Contains wheat and seafood. Vegetarian options available.
6. Tuna Skewers
Preparation: Fresh tuna is skewered and grilled with a light seasoning of salt, pepper, and sake.
Taste: Smoky and tender, with a rich umami flavor.
History: Tuna skewers became a Toyosu specialty due to the market’s reputation for high-quality tuna.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.
7. Chicken Teriyaki
Preparation: Chicken is marinated in a sweet soy-based sauce and grilled until caramelized.
Taste: Juicy and slightly sweet, with a smoky glaze.
History: Teriyaki-style cooking has been a staple in Japanese cuisine for centuries.
Ingredients & Vegetarian-Friendly: Contains chicken and soy sauce. Not vegetarian.
8. Uni Bun (Sea Urchin Steamed Bun)
Preparation: A soft steamed bun is filled with creamy sea urchin and squid ink sauce.
Taste: Rich and buttery, with a deep umami flavor from the sea urchin.
History: Uni buns became a Toyosu specialty, combining traditional seafood flavors with modern street food trends.
Ingredients & Vegetarian-Friendly: Contains seafood and wheat. Not vegetarian.
9. Matsuzaka Beef Menchi Katsu (Ground Beef Cutlet)
Preparation: Premium Matsuzaka beef is minced, breaded with panko, and deep-fried until crispy.
Taste: Juicy and flavorful, with a crispy golden crust.
History: Matsuzaka beef is one of Japan’s top wagyu varieties, prized for its marbling and rich taste.
Ingredients & Vegetarian-Friendly: Contains beef and wheat. Not vegetarian.
10. Fresh Oysters
Preparation: Oysters are served raw with a squeeze of lemon or lightly steamed.
Taste: Briny and creamy, with a fresh oceanic flavor.
History: Toyosu has been a hub for fresh oysters for decades, attracting seafood lovers from around the world.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.