Rise and shine! Today we tried to get our bums out of bed as early as we could, but sad to say we failed to make it for the morning auction at Tsukiji fish market.
Blamer and I tried to be adventurous by finding our own way there from the JR station.
It was freezing to the bones but a few street signs and helpful passersby later... ...
Tokyo Metropolitan Central Wholesale Market! Although it is more commonly known as Tsukiji fish market. The market handles more than 400 different types of seafood from tiny sardines to 300kg tuna, from cheap seaweed to the most expensive caviar. Overall, more than 700,000 metric tons of seafood are handled every year at the three seafood markets in Tokyo, with a total value in excess of 600 billion yen (approximately 6 billion US dollars). Tsukiji alone handles over 2000 metric tons of seafood per day.
The market opens every morning except Sundays and holidays at 3:00 AM with the arrival of the products by ship, truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen tuna.
The auctions usually end around 7:00AM. Afterward, the purchased fish is either loaded onto trucks to be shipped to the next destination, or on small carts and moved to the many shops located inside of the market. There the shop owners cut and prepare the products for retail.
In the case of large fishes, example tuna and swordfish, cutting and preparation is elaborate. This man here is trying to cut up his freshly bought tuna with a band saw.
Other fresh produce from the stalls located at the "outer market" (jogai shijo). I learned from some travel shows on TV that you can actually purchase and ask the stall owners to prepare sashimi right at their stall. But I guess we ought not to be so adventurous this time and stick to the sushi bars.
One of the highly recommended sushi bars on the web.
Judging by the crowds of people waiting to get in, seems like Blamer and me hit the jackpot.
But I must say, it was a really, really looonnngg wait. I think we stood for more than 2hrs in the queue before it's finally our turn.
It's a very small outfit with at most 12 guests at each side served by a max of 3 sushi chefs. No wonder we had to wait for so long.
All the fresh ingredients right in front of us. However, Blamer and I didn't really get the chance to look at their menu. The sushi chef took one glance at us and said, "Set?" To which we replied, "Hai, set," and we were quickly ushered to our seats.
This is the first time we are experiencing authentic, freshly prepared Japanese sushi right at the counter. *excited* The table setting with the wooden block which I presumed should be for the sushi.
First up, Nigiri of Toro (fatty tuna) sushi and squid sushi. The tuna sushi was heavenly.
Grilled eel and yellow-tail sushi
Another one of my favorite. Sea urchin and sweet egg omelet.
Tuna and salmon roe maki
Last but not least, another round of the heavenly fatty tuna and for the first time of my life, I ate raw shrimp! It was sweet and crunchy, not a hint of fishy smell. I must say the freshest sushi I ever had.
Blamer and I tried to be adventurous by finding our own way there from the JR station.
It was freezing to the bones but a few street signs and helpful passersby later... ...
Tokyo Metropolitan Central Wholesale Market! Although it is more commonly known as Tsukiji fish market. The market handles more than 400 different types of seafood from tiny sardines to 300kg tuna, from cheap seaweed to the most expensive caviar. Overall, more than 700,000 metric tons of seafood are handled every year at the three seafood markets in Tokyo, with a total value in excess of 600 billion yen (approximately 6 billion US dollars). Tsukiji alone handles over 2000 metric tons of seafood per day.
The market opens every morning except Sundays and holidays at 3:00 AM with the arrival of the products by ship, truck and plane from all over the world. Particularly impressive is the unloading of tons of frozen tuna.
The auctions usually end around 7:00AM. Afterward, the purchased fish is either loaded onto trucks to be shipped to the next destination, or on small carts and moved to the many shops located inside of the market. There the shop owners cut and prepare the products for retail.
In the case of large fishes, example tuna and swordfish, cutting and preparation is elaborate. This man here is trying to cut up his freshly bought tuna with a band saw.
Other fresh produce from the stalls located at the "outer market" (jogai shijo). I learned from some travel shows on TV that you can actually purchase and ask the stall owners to prepare sashimi right at their stall. But I guess we ought not to be so adventurous this time and stick to the sushi bars.
One of the highly recommended sushi bars on the web.
Judging by the crowds of people waiting to get in, seems like Blamer and me hit the jackpot.
But I must say, it was a really, really looonnngg wait. I think we stood for more than 2hrs in the queue before it's finally our turn.
It's a very small outfit with at most 12 guests at each side served by a max of 3 sushi chefs. No wonder we had to wait for so long.
All the fresh ingredients right in front of us. However, Blamer and I didn't really get the chance to look at their menu. The sushi chef took one glance at us and said, "Set?" To which we replied, "Hai, set," and we were quickly ushered to our seats.
This is the first time we are experiencing authentic, freshly prepared Japanese sushi right at the counter. *excited* The table setting with the wooden block which I presumed should be for the sushi.
First up, Nigiri of Toro (fatty tuna) sushi and squid sushi. The tuna sushi was heavenly.
Grilled eel and yellow-tail sushi
Another one of my favorite. Sea urchin and sweet egg omelet.
Tuna and salmon roe maki
Last but not least, another round of the heavenly fatty tuna and for the first time of my life, I ate raw shrimp! It was sweet and crunchy, not a hint of fishy smell. I must say the freshest sushi I ever had.
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