4e0282f2

News from Toyosu Market: it's the season for Tachiuo fish!

Sun, 09 Nov 2025 03:43:05 GMT

The Ultimate Seasonal Feast: Mastering Beltfish (Tachiuo) with Market Experts

I recently attended a special cooking class hosted by the "Mekiki Kyokai (Tasting Association)," a dedicated group of professionals working in the fish market. Their mission is simple yet profound: to share the authentic, deep deliciousness of seasonal fish with the public.

This time, the star of the show was the majestic Beltfish, or Tachiuo , which is currently at its seasonal peak.

We didn't just learn one or two dishes—we explored the sheer versatility of this silver-skinned fish by creating a spectacular full-course meal . Guided by the experts, we utilized every part of the Tachiuo, from the head to the tail and even the internal organs, transforming them into seven distinct and exquisite dishes:

Sashimi (Classic raw slices)
Seared Sashimi (Aburi)
Liver Pâté (A surprising, rich delicacy)
Shioyaki (Perfectly salt-grilled)
Deep-Fried Fillet
Crispy Bone Chips (Using the frame to eliminate waste)

The experience was eye-opening. Who knew Tachiuo liver could be turned into a silky, savory pâté, or that the bones could become such a delightful, crispy snack? It was a true masterclass in appreciating seasonal seafood and a powerful reminder of how market professionals strive to bring the best of the ocean to our tables.

Toyosu’s Hidden Gem for Authentic Omakase and Market Tradition

Fri, 27 Jun 2025 07:15:48 GMT

Started as a seafood seller at 1940's

"Iwasa-Zushi"’s story begins long before it opened its doors to the public. Starting as a seafood shop in the 1940s , the business built deep connections with Tokyo’s vibrant fish market culture. For decades, it supplied fresh seafood to some of the city's finest establishments, honing its expertise in sourcing the best catch. In 1990 , leveraging generations of market knowledge, A lady opened a restaurant in Tsukiji , offering customers a direct taste of the market’s freshest selections. After the relocation of the wholesale market, the restaurant continued its tradition in Toyosu , maintaining its close ties to the inner market.

OMAKASE: Trust the Chef

The highlight of dining at Iwasa-Zushi is undoubtedly the Omakase menu —a chef’s selection that changes with the day’s freshest ingredients. Rather than ordering à la carte, guests are invited to place their trust in the chef’s hands. This Japanese tradition ensures a unique and seasonal culinary experience every time. Iwasa-Zushi’s Omakase features a mix of sushi and delicate small plates, all sourced directly from Toyosu Markets. Each meal reflects not only the season but the chef’s intuition and artistry

Where Professionals and Passionate Food Lovers Gather

Iwasa-Zushi has earned quiet acclaim not only from celebrities and CEOs, but also from those who know the value of seafood best. Before sunrise, you might find the owner of a high-end Ginza restaurant at the counter, savoring the day's freshest catch. Sitting beside them could be a tuna fisherman from Aomori or a uni supplier from Hokkaido—industry insiders who rise early to taste what they themselves help bring to market. Alongside Hollywood stars and international dignitaries, these culinary professionals are drawn not by flash, but by trust: a belief in the skill of the chef and the honesty of his ingredients. There are no online reservations, no ornate décor—just quiet mastery, a humble setting, and sushi that speaks for itself.

Calligraphy and Seasonal menu

One striking feature of the restaurant is a piece of calligraphy by Soichiro Honda , the legendary founder of Honda Motor Company. His bold brushwork hangs proudly on the wall, a symbol of passion and innovation that resonates with the restaurant’s philosophy. This fusion of art and cuisine gives the space a quietly reflective atmosphere, where tradition and creativity coexist. For those who can read Japanese, the seasonal menu is written on the wall. For others, the friendly owner encourages guests to ask questions —a warm reminder that conversation is part of the dining experience.

Plan Your Visit: When and How

Iwasa-Zushi is open from 5:30 AM to 3:00 PM , making it an ideal destination for early risers, market visitors, or anyone seeking a satisfying breakfast or lunch. Seating is limited and reservations are generally not taken, so arriving early is recommended. The restaurant's location within the market complex may feel hidden at first, but it’s part of the charm— a true insider’s secret known to locals and seasoned travelers alike. Whether you're a sushi aficionado or simply curious, Iwasa-Zushi offers a memorable and deeply Japanese experience worth seeking out.

IWASA-ZUSHI

Closed on Wednesdays and Sundays

Open from 5:30am to 15:00

Cash and Credit Card

6-5 Toyosu, Koto City, Tokyo 135-0061, Japan

NAKAYA: A Beloved Toyosu Market Restaurant Serving Seafood with Heart

Mon, 23 Jun 2025 05:20:04 GMT

From Middleman Roots to a Restaurant Dream

In the year 2000, deep in the bustling heart of Tokyo's Tsukiji Market, a restaurant"NAKAYA" was born. The founder, Iwata-san, opened the eatery when he was just 25 years old. His family already operated a seafood selling business for professionals, and launching the restaurant felt like a natural extension of their expertise. With access to some of the freshest seafood in the country and a deep understanding of market culture, the restaurant quickly became a favorite among both market workers and early-rising visitors. They moved to Tsukiji to Toyosu in 2018.

Midnight Preparations, Market Rhythms

While most of the city sleeps, the kitchen here is already alive. Preparation begins around midnight, and staff often arrive on the last train of the night to begin their work. By 4 a.m., workers from the market begin trickling in for breakfast, and by 5 a.m., the restaurant opens its doors to the general public. This early-morning timing has made the eatery a staple for both professionals starting their day and travelers seeking a taste of authentic Tokyo.

Signature Dishes Loved by Locals

The star of the menu is undoubtedly the kaisendon , a beautifully arranged seafood bowl featuring a generous variety of fresh fish. It’s a dish that showcases the full flavor of the market’s best catches. Another standout is the aji-fry , a perfectly breaded and fried horse mackerel filet that’s crisp on the outside and tender within. On days when large fried shrimp are available, it’s considered a must-order item—plump, golden, and full of flavor, it never disappoints.

Customized Comfort for Market Workers

What sets this restaurant apart is its deep connection to the market community. The chef has long-standing relationships with many regulars and often tailors meals to their individual preferences. There is even a "hidden menu" known mostly to market insiders, offering comforting dishes like shōgayaki (ginger pork), soba noodles , and katsuretsu (chickin cutlet). These hearty meals are designed to nourish those who work physically demanding jobs before dawn.

A Place Where Tradition Meets Hospitality

More than just a restaurant, this place embodies the spirit of Toyosu: hard work, fresh food, and genuine care for customers. Whether you’re a fishmonger grabbing a bite before sunrise or a visitor eager to experience Tokyo's food culture at its source, Iwata-san’s restaurant offers a warm seat, a hot meal, and a true taste of the market’s soul.

NAKAYA

Closed on Wednesdays and Sundays

Open from 5:00am to 13:30

Only Cash

6-5 Toyosu, Koto City, Tokyo 135-0061, Japan