可吃海鲜，不吃肉——在日本属于最容易用餐的一类。
如果你吃鱼和海鲜但不吃肉，日本是世界上用餐最轻松的国家之一。寿司、刺身、烤鱼与煮鱼、海鲜盖饭、天妇罗（海鲜与蔬菜）以及大部分居酒屋料理，天生都属于你。
少数需要留意的：拉面和饺子通常含猪肉，出汁是鱼制的（对你没问题，对素食者则不行），炒饭或火锅等混合菜肴可能藏有鸡肉或猪肉。除此之外，尽可放心点单。
请用筛选功能查找海鲜出色的餐厅，并用下方短语避开混入的肉。
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.
I don't eat meat or poultry, but seafood is fine.
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.
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.
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.
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.
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.
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).
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
