Tsukiji is famous for its seafood and vibrant street food scene. Here are ten must-try local dishes:
1. Kaisendon (Seafood Rice Bowl)
Preparation: Fresh sashimi-grade seafood such as tuna, salmon, shrimp, and uni (sea urchin) is arranged over a bowl of warm rice. It is often garnished with wasabi, soy sauce, and shredded nori.
Taste: The seafood is fresh and buttery, with a delicate sweetness. The rice provides a neutral base that enhances the umami flavors.
History: Kaisendon became popular in Tsukiji due to the abundance of fresh seafood available at the market.
Ingredients & Vegetarian-Friendly: Contains seafood and rice. Not vegetarian.
2. 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.
3. 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 Tsukiji due to their freshness and quick preparation.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.
4. Horumon-ni (Stewed Beef or Pork Intestines)
Preparation: Beef or pork intestines are slow-cooked in a miso-based broth with vegetables until tender.
Taste: Rich and savory, with a slightly sweet and earthy depth from the miso.
History: Horumon-ni has been a traditional dish in Japan, enjoyed for its hearty and flavorful profile.
Ingredients & Vegetarian-Friendly: Contains meat. Not vegetarian.
5. Satsuma-age (Fried Fish Cake)
Preparation: Minced fish is mixed with vegetables, shaped into patties, and deep-fried until golden brown.
Taste: Crispy on the outside, soft and slightly sweet inside, with a mild fish flavor.
History: Satsuma-age originated in Kyushu but became popular in Tsukiji due to its seafood-rich environment.
Ingredients & Vegetarian-Friendly: Contains fish and wheat. Not vegetarian.
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 Tsukiji 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 Tsukiji 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: Tsukiji has been a hub for fresh oysters for decades, attracting seafood lovers from around the world.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.