A busy Tsukiji Outer Market kaisendon specialist offering around 30 seafood rice bowls made with fish bought daily at Toyosu — the raw-seafood-over-rice bowls are naturally pescatarian. Typically eaten with wheat-containing soy sauce, so not gluten-free unless you request/bring tamari.
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✓ Diets our editors confirmed in person· English menu / support
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Pescatarian
肉と鶏肉は食べませんが、魚介は大丈夫です。
Niku to toriniku wa tabemasen ga, gyokai wa daijōbu desu.
Kaisendon Marukita is the No. 2 branch of a three-counter family operation that has worked Tsukiji Outer Market since the wholesale market was still next door. Look for the low, nagaya-style row house tucked into the market's back lanes, a minute's walk from Tsukiji Station — you're eating in the middle of the market's morning bustle here, not at a tourist storefront.
The draw is the omakase-don, a bowl piled with roughly a dozen cuts pulled from that morning's Toyosu buy, alongside a dedicated uni-don and rarer tuna cuts sold at a fraction of sushi-counter prices: noten (head fat), kamatoro (jaw) and nakaochi (belly scrape), all things a sushi chef would trim away rather than serve whole. Portions are generous and the fish outweighs the rice, which is the point — this is a market worker's bowl, not a delicate presentation. Seating is counter-style, roughly seventy stools deep, and groups can arrange a reservation ahead; solo diners and couples queue on arrival.
A few practical notes. Marukita is cash only — no credit cards, e-money, or QR payment, so bring yen. Hours run roughly 5am to 3pm on weekdays, stretching to 4pm on weekends and holidays, and the line outside builds fast once the morning market crowd arrives, so an early visit beats a lunchtime one. On dietary fit: the raw-fish bowls make this a naturally easy pescatarian stop, but don't assume gluten-free by default — as at most kaisendon counters in Japan, the soy sauce poured over the rice is standard wheat-based shoyu rather than tamari, so if gluten matters, ask before you order.
✓ Last verified Jul 2026
Hours and details can change — please confirm before you visit.
A legendary fish izakaya tucked beneath the Yurakucho railway arches since 1946, run by Brit-owner Andy who hand-picks the catch at Toyosu Market each dawn.
★ Brown-rice (genmai) bread and gluten-free taiyaki
A dedicated gluten-free, rice-flour bakery counter in the basement of Shibuya Scramble Square, making breads, taiyaki and sweets with no wheat, additives or white sugar, and many items are vegan and dairy-free. It is a grab-and-go bakery rather than a sit-down meal, and as a dedicated GF facility cross-contamination risk is low though not certified celiac-safe.
★ The 'Zeitaku-don' bowl topped with tuna, uni and ikura, finished tableside as ochazuke with sea-bream dashi
A famous counter-only seafood-bowl shop where every bowl is fish over rice with no meat, so it suits pescatarians well; expect a queue, and note the soy sauce and dashi are not gluten-free.
★ Edo-style omakase with multiple types of natural tuna
A respected Edomae sushi counter in the Tsukiji Outer Market founded by a third-generation fish wholesaler, with a lunch kaisendon/sushi range and pricier dinner omakase. Entirely seafood-focused, ideal for pescatarians.
A long-established (1889) Edomae sushi house in the Tsukiji Outer Market that stayed open after the market's relocation, serving classic nigiri sets and sashimi. As seafood-and-rice sushi it is naturally pescatarian; not gluten-free (soy sauce contains wheat).
