Tokyo Sushi & Seafood Guide

Tokyo's Seafood Paradise

A culinary journey through Japan's fish capital

Tokyo consumes more seafood than any other city on earth. This guide covers everything from ¥500 conveyor belt sushi to ¥50,000 omakase experiences, with insider tips from our local guides.

Tsukiji Outer Market

While the famous tuna auction has moved to Toyosu, Tsukiji's outer market remains Tokyo's best spot for fresh seafood breakfasts and food stalls.

• Best Time to Visit: 6-9am (freshness peaks by 11am)
• Must-Try: Uni (sea urchin), otoro (fatty tuna), ankimo (monkfish liver)
• Our Top 3 Stalls: Sushi Daiwa, Yamachō, Marutake

Check The Market Tour

Tokyo Sushi Experiences

Find your perfect sushi style

Kaiten-zushi (Conveyor Belt)

Budget-friendly and fun sushi spots perfect for families.

Price Range: ¥500-1,500 per person

Best For: Quick meals, groups

Top Picks

Tachigui (Standing Sushi)

Authentic local experience with premium fish at reasonable prices.

Price Range: ¥1,500-3,000 per person

Best For: Solo travelers, quick bites

Top Picks

Omakase (Chef's Choice)

The ultimate sushi experience where chefs select seasonal specialties.

Price Range: ¥10,000-50,000 per person

Best For: Special occasions, foodies

Check This Omakase Experience

Seasonal Seafood Calendar

What to eat when in Tokyo

Spring (Mar-May)

Sakura shrimp
Hotaru ika (firefly squid)
Sayori (halfbeak)

Summer (Jun-Aug)

Uni (sea urchin)
Ayu (sweetfish)
Aji (horse mackerel)

Autumn (Sep-Nov)

Sanma (pacific saury)
Kohada (gizzard shad)
Matsutake mushrooms

Winter (Dec-Feb)

Fugu (pufferfish)
Oysters
Burikko (whale bacon)

Sushi Etiquette 101

Dining like a Tokyo local

Do

• Eat nigiri with your hands (it's traditional)
• Dip fish-side (not rice) lightly in soy sauce
• Eat ginger between different fish to cleanse palate

Don't

• Mix wasabi into soy sauce (it's considered rude)
• Pass food chopstick-to-chopstick
• Be late for omakase reservations