Tsujiki restaurants and question
What and where are favorite sushi/sashimi restaurants in Tsujiki? Do you have to go at the crack of dawn or are the restaurants open later too? Is there an important advantage to going early?
I've alread done a board search and only found 2 posts in the last year...
Yes l know it is an old thread, but l have to post somewhere. Have been in Japan for about a month and Tokyo for about a week. Have been worried about the food here, my fifth trip. Aside for the fish market in Naha city, Okinawa with the cooking stations upstairs and a unagi-don shack near Chiba, have had really nothing to make me do a back flip. Yes, have been to four Michelin rated restaurants, three Japanese and one `French` and found them, after barely finding them, wanting at best. Quite expensive and almost not worth the effort. Until today best Tokyo thing ate was at Jumbo, their beef and their curry rice was one of most wonderful things ever eaten. Then comes today, lunch at Daiwa sushi, yes line was 31 people long, but moved fast and was in 25-30 minutes. Wasabi extra hot, miso soup perfect, but the fish. The maguro was so good l agreed to name my next grandchild after the sushi chef, hamachi as well, and a strange clam as well. The o-toro was great as well. Going to a number of big buckers here such as Sawada and Sushi Saito, can they possibly be better? Will be at that market for breakfast twice a week at least and feel blessed every time. Have not posted this trip as my fussy restaurants have been posted with px by another hound, so thought would not be redundant.
Be prepared for deliciousness.
I've eaten at both Dai and Daiwa in the market and they are good. However, Dai San Harumi blew them out of the water for me. It was a whole new experience, each fish was a revelation. Good luck with your big budget sushi shops, I hope you get the same shock and awe.
re: lost squirrel
From what I gather, the consensus is that Sushi Dai is better overall but Sudhi Daiwa has better maguro. I like going to Tsukiji but I can't bring myself to line up for sushi so I leave my friends behind and go shopping solo. The tsukudani shop is my favorite. :)
A bit off topic but my sushi goal now is to make it to Komatsu Yasuke in Kanazawa before Morita-san retires as I hear that he'll turn 79 this coming March.
I posted this somewhere else in the Japan board, so copying and pasting again with a some additions:
Some Tsukiji guidebooks I have (translated into Chinese from original Japanese book pressings) say that Ryu Sushi encourages the use of using your hands to eat, neta and shari are on the average, bigger than most other sushi-ya's in the area, and focus on sourcing natural/wild seafood.
Have you been to Sushi Bun? I'm wondering how that compares with the other big name places. The same book also recommends Iso Zushi (they specialize in using tuna from Indian Ocean). Address is 5-2-1 #10, open 7 to 21:00 and sundays till 16:00.
Other place one book recommends (if others can comment):
Sushidokoro Yamazaki (5-2-1 #8) 6 am to 14:30 (closed sundays, holidays, and days when the fish market is closed). Opened circa 2006 April, they have sushi chefs with 40 to 50 yrs experience.
Other mentions include
-Yamahara for the only place open only at night 6 pm to 10 pm
- Iwasa Sushi for their clam and shellfish themed nigiri combo (~3300 yen) that from the pictures I see hotate, akagai, torigai, kobashira, aoyagi, himo-kyu hosomaki (himo probably from the aoyagi), tairagai, and another clam that looks similar to torigai.
- Bentomi (5-2-1 #8) open 6 to 14:30
- Okame (5-2-1 #8) open 5 to 14:00 (about 6 years old)
-Sushimaru (5-2-1, #10) open 6:30 to 15:00 (chef owner claims to go to fish market twice a day)
- Umai Sushikan (5-2-1 #4) appears to be a chain shop (but also sources seafood from Sendai). 5-2-1 #4 open 6 to 15:00
- Ichiba Sushi (5-2-1 #8) open 5:00 to 20:30 (opened in 2006 around March)
And here are some more picks from the book (non sushi)
Ankouya Takahashi for what looks like kinki nitsuke and another kind of stewed fish (I want to say monkfish or anko), as well as ni-anago don.
Washoku Kato for Kinmedai Nitsuke (atama / head) teishoku, sanma shioyaki teishoku
Edogawa for stewed cod (four pieces), aji no hiraki
Tenfusa (already mentioned) tempura specialist place
Nakaya for kaisen don (of high popularity seems to be the Hokkaido uni don, some variants paired with toro and ikura).
Oedo Shokudo for various uni themed kaisen don's.
Yonehana for Unadon (1200 yen), unaju (2200 yen), unagi kabayaki (2300 yen)
Yoshinoya (flagship store)
Fukusen for unagi and yakitori don
Tomiena for Yoshoku (cwhole crab on shell and tomato spaghetti)
Yachiyo (near Sushi Dai) for Chashu, egg, and rice (teishoku), agemono (ebi furai)
Takeda for stewed tuna tail
Nakaei for curry rice
Toyochan (another yoshoku place) for omurice
Odaysau for ebi furai with egg donburi
Fujino for chashu ramen (is this place good?)
Yajima for what looks like a Japanese Chinese place, signature dish giant shumai, and egg and chive noodle soup
Fujimiya for zaru soba (also soba with duck meat)
Aiyo for (drip) coffee
Senriken for coffee and sandwiches (the tonkatsu sandwich looks nice)
Any comment on these, as the pictures on the book make me drool but true hounds might feel otherwise. There's more, although the remainder listings are market vendors/outside boundaries shops/gift shops etc but I don't want to bore all of you :-)
I do tours of Tsukiji market and we often have sushi for breakfast. For the most part you will not be disappointed. The problem is that some have lines that are over an hour's wait and once you get in you are fed great sushi, but are politely asked to leave to be fair to those still standing in line.
Restaurants to go to include Daiwa Sushi and Sushi Dai (both with long lines). Also, check out Sushi Bun and Ryu.
I interviewed an Australian working in the fresh tuna market, Alistair Douglas, for his top pick and he suggested Sushi Zanmai bekkan in the outer market as it is not so crowded. Here is the interview:
Just went here with my last tour and they loved it. Were able to try a lot of sushi you wouldn't find back in the U.S.
I also like Nakaya, which does donburi, rice bowls topped with seasonal seafood. Very close to Sushi Bun I believe.