Tokyo: Tsukiji — Guide Toru

What Is a Private Early-Morning Toyosu Fish Market and Tsukiji Tour Like? A Licensed Guide's Report

1. The tour and the guests' reactions

The guests were a cheerful group visiting Japan from Oceania. They had chosen this tour for the final day of their trip and had been looking forward to it. They were amazed by the unique atmosphere of the Toyosu auction — rows of large frozen tuna, intermediate wholesalers carefully inspecting the quality of the tuna in advance, and each tuna auction concluding within five seconds — and were impressed by how systematically everything proceeded.

When I explained that on the previous day's first auction of the year, a tuna had sold for over 500 million yen — an exceptionally high market price — they were very surprised. It was won by Kiyomura, the company behind "Sushizanmai," and in front of the Sushizanmai main store in the Tsukiji Outer Market, which I guided them to in the latter half of the tour, they enjoyed taking photos with the banner advertising the record-high winning bid and the figure of Kiyomura's president in the background.

The guests told me the whole family enjoys fishing and cooking fish, and they were delighted by the deliciousness of the sushi at a sushi restaurant inside Toyosu Market. Since it is a restaurant I frequent, the head chef kindly agreed to a commemorative photo, and the guests were satisfied not only with the taste but also with the service.

In the Tsukiji Outer Market, we first looked at the intermediate wholesalers' shops. Since fresh tuna in the process of being butchered was on display at a shopfront, the guests were able to understand how tuna is processed. At a specialty shop for dried goods used for making dashi, I explained the various dried ingredients (iriko, katsuobushi, ago, kombu, shiitake, and so on), and how dashi is prepared differently across various regions of Japan. When I told them that, since I am from Shikoku I prefer iriko dashi while another member of my household from Tokyo prefers katsuo dashi, and that we argue over which dashi to use for our New Year's ozoni, they laughed heartily. Since there was a request for tableware and for a yanagiba knife for sashimi, I guided them to two shops. As they wanted to take their time selecting tableware, they briefly looked around the shop and planned to return after the tour to leisurely choose their favorite pieces. As for the yanagiba knife, since such knives are not available in Oceania, they took their time listening to the explanation before selecting. Because the whole family enjoys fish, they purchased five yanagiba knives, one for each family member.

Since one of the guests was fond of oysters, at the end we stopped by a seafood shop I recommend, where they enjoyed a large rock oyster from Iwate. They were amazed by the raw oyster, about the size of a palm, and the moment it was eaten in one go was captured on video.

2. Other impressions and notes

Because the guests kindly agreed to meet at Toyosu Market at 5:00, we were able to secure the best spot and watch the auction at leisure. The guests said, "We're glad we followed your recommendation and came to the market at 5:00," and being able to provide the finest auction viewing experience is truly a guide's reward.

At the knife shop in the Tsukiji Outer Market that I always favor, it was the first time they had a customer buy five of the same yanagiba knife at once, and the staff told me, "Thank you for bringing such an auspicious customer right at the start of the new year," which allowed me to deepen my relationship with the people at that shop.

Thanks to the proprietress of the raw oyster shop remembering my face, she specially allowed us to take photos holding an oyster that was for sale, which delighted the guests.

Since last September I have been in charge of Japan Guide Agency (JGA Inc.)'s (https://www.j-g-a.org/) Toyosu tours, and in the four months through last December I handled about 20 Toyosu tours. Thanks to this, I have become familiar not only with the sushi restaurant I had long frequented, but also with the knife shop, the seafood shop with delicious raw oysters, the dashi specialty shop, and the tuna wholesalers, and I have come to be able to let guests enjoy shopping and dining in a good atmosphere at these shops. Also, the security guards I meet every time at Toyosu Market now remember my face, and this time I received a New Year's greeting from one of them.

Thanks to being in charge of Japan Guide Agency (https://www.j-g-a.org/)'s Toyosu tours, I have had more frequent opportunities to visit the early-morning market, become friendly with the people there, and create a friendly atmosphere for guests to enjoy, and I am grateful to Japan Guide Agency (https://www.j-g-a.org/). I truly feel that I have been able to improve my skills and know-how as a guide, which is a great joy. Thank you.

Lastly, Happy New Year. I will continue to work hard to create enjoyable tours, and I look forward to your continued support.

Click here for more details: Toyosu Tuna Auction & Tsukiji Local Food Tour, Licensed Guide

Tour Report by Toru

Hello, I am Toru, a certified National Guide. I have been guiding since 2017, primarily in the Tokyo area, which includes Hakone, Kamakura, and Yokohama. To make your stay in Japan unforgettable, I always discuss a tour plan with my guests via email before their arrival. Please share your preferences, including the places you’d like to visit and the experiences you’d like to try during your stay in Tokyo. If this is your first visit to Japan, I’m excited to help make your time in Tokyo even more enjoyable by suggesting sample itineraries and offering travel tips.

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