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Tokyo: travel guide to Toyosu - what to see and where to eat

Tokyo is the capital of Japan and is the obligatory stop for every time you come to visit the Rising Sun. It is a megalopolis that boasts over 10 million inhabitants and is always evolving: for this reason you never stop discovering it and every time you go back you always notice something different and new. This beautiful city is the hub of Japan as it encompasses all facets of the entire country in its iconic neighborhoods. In Tokyo we must necessarily go back in time: explaining the emotions that this city is able to give is not possible, you have to live them. Only those who have been there can understand it. As a minimum stay, I recommend staying no less than a week: Tokyo should also be explored on foot, admired in its alleys and views. You can't hit and run, it wouldn't make any sense, especially if it's your first time here.


Information before leaving, how to get there, how to get around, where to stay here.


TOYOSU

After two years of continuous delays, the Toyosu Fish Market opened on October 11, 2018 on the artificial island of the same name located in Tokyo Bay. This is the transfer of the historic Tukiji market which, after years of honorable service, has unfortunately closed its doors.

Toyosu can be easily reached by taxi if you are already in Tsukiji (the journey takes a few minutes).

The new market boasts a modern and aseptic structure: avoid the confusion and veracity of Tsukiji, here you will not have any of this. Toyosu almost looks like a shopping mall and, alas, it's not glamorous at all. Among the many attractions that have been abolished, the tuna auction stands out, which can no longer be visited as in the past. There are simply windows from which to see the auction from above, but without being able to approach it. Admission is allowed to 120 people per day divided into groups of 40 who will be able to see the auction for an interval of 10 minutes between 05:45 and 06:45 in the morning.

The historic restaurants that formerly enlivened Tsukiji have also been moved here, without bringing with them the folklore that characterized them. The same goes for wholesale stores (which are off-limits to tourists anyway).

Finally, you can go up to the roof where there is a large hanging garden from which you can enjoy a beautiful panorama. Entry to the entire facility is free.

Opening 05am - 5pm, closed on Sundays and national holidays

Toyosu fish market Cookingwiththehamster
Toyosu | © Cookingwiththehamster
Toyosu fish market Cookingwiththehamster
Toyosu | © Cookingwiththehamster

WHERE TO EAT

Needless to waste words, here we eat raw fish. Most of the restaurants that once animated Tsukiji have been moved here, in the area limited to the premises. Unfortunately all have lost the charm of the past but not the queues: arm yourself with patience because before you can sit down you will wait a long time standing.


SUSHI DAI

In Tsukiji's day, connoisseurs considered the sushi prepared here to be the best in the world. For this reason it is still now the most popular restaurant. To be among the first, it is advisable to arrive around 04:00 in the morning. The best formula to try is obviously the omakase.


Opening 05:30am - 2pm

Sushi Dai toyosu Cookingwiththehamster
Sushi Dai | © Cookingwiththehamster
Sushi Dai toyosu Cookingwiththehamster
Sushi Dai | © Cookingwiththehamster
Sushi Dai toyosu Cookingwiththehamster
Sushi Dai | © Cookingwiththehamster

ISO SUSHI

Excellent sushi restaurant, with a less touristy atmosphere and the most authentic offer. Better to go early as it tends to close early when the fish runs out.


Opening 06am - 02:15pm

Iso Sushi toyosu Cookingwiththehamster
Iso Sushi | © Cookingwiththehamster
Iso Sushi toyosu Cookingwiththehamster
Iso Sushi | © Cookingwiththehamster

IWASA SUSHI

Another historic restaurant moved to Toyosu. Most competitive prices and great tuna.


Opening 06am - 3pm

Iwasa Sushi toyosu Cookingwiththehamster
Iwasa Sushi | © Cookingwiththehamster
Iwasa Sushi toyosu Cookingwiththehamster
Iwasa Sushi | © Cookingwiththehamster


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