Tsukiji Kanno
Assorted tuna seafood rice bowl
A no-frills counter in the Tsukiji Outer Market run by a fish wholesaler, piling market-fresh tuna and negitoro over rice from early morning.
- Pescatarian
- Solo
- Casual
Find a restaurant
22 places
Maguro-bito Ueno
Tuna flight: akami, chutoro and otoro cut to order
A bustling standing sushi bar on the edge of Ameyoko where serious tuna cuts are sliced to order at pocket-money prices.
- Pescatarian
- Solo
- Casual
Unagi Izuei Honten
Charcoal-grilled unaju in a sugar-free Edo-style sauce
An eel house dating back nine generations to the Edo period, serving Ueno's most storied unagi beside Shinobazu Pond.
- Pescatarian
- Anniversary
- Business
Andy's Shin Hinomoto
Daily fresh sashimi platters from Toyosu Market
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.
- Pescatarian
- Business
- Casual
- Date
Nodaiwa Azabu-Iikura
Unaju — Edomae eel steamed then charcoal-grilled
A Michelin-starred eel house with over 200 years of history, where the fifth-generation master steams and charcoal-grills Edomae unagi to melt-in-the-mouth perfection.
- Pescatarian
- Anniversary
- Business
Sushi Dai
Omakase course of Edomae sushi (chef's choice)
The legendary 5 a.m. counter inside Toyosu Market where visitors queue for hours to watch a master build an omakase of the day's finest catch.
- Pescatarian
- Solo
- Date
Asakusa Sushi Ken
Edomae nigiri course — soy sauce to fish, all halal-certified
Japan's first halal-certified sushi house, steps from Senso-ji, serving full Edomae nigiri — soy, fish and pickles all halal — with a second-floor prayer room built with the local mosque.
- Halal
- Pescatarian
- Date
- Anniversary
Kakinoha-zushi Hiraso (Nara)
Kakinoha-zushi — cured mackerel and salmon pressed onto vinegared rice and wrapped in a persimmon leaf
The Naramachi dining branch of Hiraso, a kakinoha-zushi house founded in Yoshino in 1861, where Nara's landlocked specialty — mackerel or salmon cured and pressed onto vinegared rice, then wrapped in a fragrant persimmon leaf — is served as a sit-down meal a short walk from Sarusawa Pond. Because the toppings are fish, it suits pescatarians but not vegetarians or vegans; the rice is seasoned with vinegar and ordinary soy accompanies it, so it is not gluten-free. Closed Mondays.
- Pescatarian
- Casual
- Date
- Solo
Tousuiro Kiyamachi
Silky oboro tofu and yuba in a seasonal multi-course meal
An upscale riverside tofu-kaiseki house in central Kyoto serving silky oboro tofu and yuba in seasonal multi-course form, with a full English menu and summer riverside (kawayuka) seating. It offers a dedicated fish-free vegan course ('Rokuhara') with no meat, shellfish, egg, dairy or fish — but you must order that specific course, since the standard tofu courses likely use bonito dashi.
- Pescatarian
- Vegetarian
- Vegan
- Dairy-free
- Date
- Anniversary
- Business
- Private room
Nihonbashi Kaisendon Tsujihan (Honten)
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.
- Pescatarian
- Solo
- Casual
Kaisendon Tonari, Iidabashi: 7-Seafood Rice Bowl
A seven-seafood bowl eaten three ways: hand-rolled in nori, as a rice bowl, then finished as ochazuke with a long-simmered fish-bone dashi
Kaisendon Tonari in Iidabashi serves a seven-seafood bowl eaten three ways.
- Pescatarian
- Solo
- Casual
- Business
Katsu Midori (Mawashi-Zushi Katsu), Seibu Shibuya
Premium nigiri like otoro and jumbo sweet shrimp at modest prices
A popular conveyor-belt sushi restaurant on the 8th floor of Seibu Shibuya, praised for generous cuts of quality fish at modest prices; lines are common. Seafood-forward and good for solo diners, but not gluten-free.
- Pescatarian
- Casual
- Solo
Umegaoka Sushi no Midori Sohonten (Shibuya)
Generously cut nigiri sets at reasonable prices
A long-running, hugely popular sushi restaurant inside Shibuya Mark City known for large, value-for-money nigiri; expect a wait and use the ticket system. Seafood-forward and well-suited to pescatarians, though not gluten-free.
- Pescatarian
- Casual
- Solo
Tsukiji Aozora Sandaime Honten
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.
- Pescatarian
- Solo
- Date
Nemuro Hanamaru KITTE Marunouchi
Fresh Hokkaido (Nemuro) seafood nigiri at reasonable prices
A Hokkaido-based kaiten-sushi chain on the 5th floor of KITTE by Tokyo Station, serving fresh Nemuro seafood. It is naturally seafood-forward (no meat needed) and easy for solo diners, though the dishes are not gluten-free.
- Pescatarian
- Casual
- Solo
Kaisendon Marukita
Kaisendon with uni, toro and assorted seafood
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.
- Pescatarian
- Casual
- Solo
Tsukiji Sushisei Honten
Edomae nigiri sets and sashimi plates
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).
- Pescatarian
- Casual
- Business
Daiwa Sushi
Omakase nigiri, known for premium tuna (maguro)
A famous Toyosu Market sushi counter (relocated from old Tsukiji) serving a chef's-selection omakase noted for its premium tuna. Pure seafood-and-rice sushi makes it naturally pescatarian; early market hours and not gluten-free (soy sauce contains wheat).
- Pescatarian
- Casual
- Solo
Kagurazaka Ishikawa
Seasonal kaiseki course; signature truffle soba
A three-Michelin-star Kagurazaka kaiseki restaurant serving a seasonal omakase course. Kaiseki traditionally includes some meat/dashi, so a pescatarian (seafood, no-meat) menu must be requested in advance and confirmed directly. Not gluten-free.
- Pescatarian
- Anniversary
- Business
- Private room
Hakkoku
Aged-tuna nigiri course (~25 pieces)
An acclaimed Ginza Edomae sushi counter (chef Hiroyuki Sato) known for a nigiri-only course showcasing aged bluefin tuna. As pure seafood-and-rice sushi it is naturally pescatarian; not gluten-free (soy/vinegar). Cards only; reservations open about two months ahead.
- Pescatarian
- Anniversary
- Date
- Business
Tempura Kondo
Julienned carrot kakiage and prawn / anago tempura
A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.
- Pescatarian
- Anniversary
- Business
Kagurazaka Shimakin
Charcoal-grilled unagi over rice (unaju)
A Kagurazaka eel house founded in 1869 that has glazed and charcoal-grilled unagi over rice for more than 150 years, a minute from Iidabashi Station.
- Pescatarian
- Anniversary
- Business