The Tsukiji Market that makes one want to visit over and over again is a true wonderland and a place worthy to encounter the essence of Japan. To know a year at the Tsukiji Market is to know Japanese food. Spring is the season shellfish is delicious, as you enjoy Japanese egg cockle sushi and white fish tempura. In the summer, you treat yourself with daggertooth pike conger with shredded dried plum in which the bones are carefully treated and sweetfish cooked with charcoal fire. By the time you hear the sounds of fall, saury welcomes its peak season. During the winter when the cold seems to chill your bones, you savor sashimi of thinly sliced blowfish and black-throat seaperch. Abundant seasonal seafood come along the market throughout the year. Why don’t you try visiting this place this season?

Opening year: 1953 Surface area: 230,836㎡ Number of workers per day: 14,000 Number of people who visit for shopping: 28,000 Transaction volume: Approximately 1600 tons Building: A western Bauhaus design is adopted for the style for the windows and the roof.

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