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.
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.
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.
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.
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.
Daily stone-milled handmade soba, charcoal skewers, tempura
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
