The Tokyo Fish Market carries forward the legacy of Tsukiji Market—once the world’s largest seafood hub—and has now been reborn as the state-of-the-art Toyosu Market.
Here, you can immerse yourself in the lively tuna auctions, discover the unique blend of tradition and innovation in the surrounding neighborhoods, and indulge in refined culinary experiences. By tracing the story of the transition from Tsukiji to Toyosu, you’ll rediscover the richness of Japan’s culinary culture and the enduring allure of Tokyo.
For decades, Tsukiji Market (Tokyo Metropolitan Central Wholesale Market Tsukiji Market) was the beating heart of Tokyo’s seafood culture. Opened in 1935 after the Great Kanto Earthquake forced relocation from Nihonbashi, its fan-shaped facilities represented cutting-edge logistics with rail sidings and shipping piers.
Nicknamed “the kitchen of Tokyo” and even “the kitchen of Japan,” Tsukiji supported the nation’s food supply for more than 80 years. However, by the 1990s, aging facilities, space constraints, and sanitation issues made relocation inevitable. In 2001, Toyosu on the Tokyo waterfront was chosen as the new site. Following years of delays caused by soil contamination concerns and political debate, Toyosu Market officially opened in October 2018, marking the end of Tsukiji’s 83-year history.
While wholesale operations moved to Toyosu, Tsukiji’s outer market remains vibrant, retaining much of the original atmosphere that continues to draw visitors.
As central wholesale markets, Tsukiji and Toyosu shaped fresh food distribution in Tokyo and across Japan. At its peak, Tsukiji handled roughly 2,500 tons of seafood and produce daily, earning it the title “Tokyo’s stomach.” Its famous tuna auctions ensured that the finest seafood reached elite sushi counters and restaurants.
Yet, market volume has declined: Toyosu handles about 360,000 tons annually, compared to Tsukiji’s peak of 640,000 tons in 2000. Factors include reduced catches of saury and squid, international tuna restrictions, rising global demand, and the growth of direct-to-consumer distribution.
To adapt, Toyosu integrates advanced technology for quality control and efficiency, maintaining its mission to safeguard Japan’s food culture while pursuing sustainability.
Tsukiji was more than logistics—it was a cultural hub. Its outer market, with nearly 200 family-run shops, became a “food town” where chefs and everyday shoppers mingled. Namiyoke Inari Shrine, founded in 1659, continues to protect fishmongers, while festivals like the Tsukiji Shishi Matsuri embody the deep ties between market and community.
Today, merchants proudly uphold the “Tsukiji brand,” offering professional-grade ingredients with heartfelt hospitality. In this sense, the Tokyo Fish Market is both vital infrastructure and a living cultural treasure.
Toyosu Market, designed by leading firm Nikken Sekkei, sits on a site 1.5 times larger than Tsukiji. Unlike the open-air layout of Tsukiji, Toyosu’s enclosed design provides strict temperature and hygiene control.
The tuna auction hall is kept at 10°C (50°F) to preserve freshness, while sanitation checkpoints ensure food safety. Elevated truck bays, efficient traffic routes, solar panels, rooftop greenery, and energy-saving systems reinforce its commitment to modern logistics and sustainability.
Toyosu also features public observation corridors and a lottery-based tuna auction viewing deck, making it more accessible to visitors than Tsukiji ever was.
By contrast, Tsukiji’s outer market retains nostalgic charm. Narrow alleys lined with early 20th-century storefronts and wooden houses evoke the Showa era. Historic buildings like Miyagawa Poultry & Egg Store (1929) and restaurants like Shin-Kiraku remain architectural gems for visitors.
Although most inner Tsukiji structures were demolished in 2018, the rooftop deck of Tsukiji Uogashi still offers a view of the old site, while the aromas of seafood and soy sauce preserve the district’s identity.
Nearby landmarks include Tsukiji Hongwanji Temple, rebuilt in 1934 by architect Chuta Ito, blending Buddhist, Hindu, and Islamic motifs in reinforced concrete. Kachidoki Bridge, completed in 1940, is another highlight—Japan’s first large-scale drawbridge. Exploring these sites reveals how Tokyo Fish Market sits at the crossroads of heritage and modernity.
Tokyo’s fish markets are not only seafood hubs but also cultural arenas. At dawn, auctioneers’ calls and the bustling of wholesalers create a sensory-rich environment.
In short, the Tokyo Fish Market doubles as a “living museum” of Japanese cuisine, artistry, and tradition.
A visit to the fish markets is best paired with fine dining. Sushi counters inside Toyosu serve delicacies directly after the auctions, while Tsukiji’s outer market offers nostalgic street snacks and long-established sushi shops. Michelin-starred restaurants in Ginza and Nihonbashi elevate seafood into art, sourcing directly from Toyosu.
Luxury hotels such as The Peninsula Tokyo or Conrad Tokyo integrate fresh market seafood into buffets and fine dining menus. Seasonal delicacies—from spring sea bream to winter buri—showcase Japan’s respect for shun, turning each meal into a reflection of nature’s rhythm.
Visiting Tokyo Fish Market is also about engaging with sustainability. Eco-friendly transport like the Yurikamome Line or EV taxis supports low-carbon travel. Toyosu uses ICT systems to track seafood and reduce waste , while MSC-certified wholesalers ensure responsible sourcing .
Pamphlets, observation decks, and guided tours further help international visitors understand Japan’s seafood economy.
Toyosu Market opens around 5 a.m., except Sundays, holidays, and designated market days . Tsukiji Outer Market starts at 6 a.m. and is liveliest in the morning .
For Toyosu’s tuna auction, arrive before dawn and apply online for the lottery-based viewing area . Respect etiquette: avoid flash photography, don’t block pathways, and remember auctions are professional workplaces .
To avoid crowds, visit Tsukiji on weekdays or explore local markets like Adachi during special “Market Days”.
The Tokyo Fish Market is more than a seafood hub—it is a microcosm of Japanese culture. Toyosu Market’s modern facilities ensure safety, sustainability, and accessibility, while Tsukiji preserves retro charm and deep community ties.
Together, they embody Japan’s balance of tradition and innovation. By experiencing tuna auctions, savoring seasonal delicacies, and exploring nearby landmarks, visitors gain a profound understanding of Tokyo’s culinary world and the artistry that makes Japanese cuisine globally renowned.