一碗醋饭，撒满当日最鲜美的鱼生。
散寿司 (chirashizushi) 是盛于碗中的醋饭，上面“散”铺着切片刺身、玉子烧与配料——是寿司大方随性的表亲。海鲜丼 (kaisen-don) 是类似的海鲜盖饭，鱼料更为丰盛。
它曾是家庭的喜庆料理（尤其在女儿节），是将丰盛与时令一览无余铺陈开来的庆典之皿。而在市场里，它则是鱼贩们的早餐。
一碗缤纷之中便尝尽厨师精选般的多样——金枪鱼、鲑鱼、虾、鱼籽——皆铺于调味恰到好处的醋饭之上。轻松、丰盛而美丽。
醋饭上铺鱼生——适合鱼素者。无麸质可改用溜酱油 (tamari)。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
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.
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.
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.
