Private Toyosu Market Off-Limits Wholesale Area Tour with an Acclaimed Chef

Tour Toyosu Market with a Former Chef of the Consulate General of Japan in San Francisco

Inspired by his father, who worked on Japanese landscape gardens, chef Kazuhiko Tajima began his career by training at Michelin-starred Japanese restaurants in Kyoto and Tokyo. “From watching my father at work, I developed an admiration for artisans at a young age,” he explains. In 2014, he moved to the United States, as he was selected to be the chef for the official residence of the Consulate General of Japan in San Francisco. Then, at the age of 31, he moved back to Japan to open his own restaurant, Kappo Tajima. In his work as a chef, Mr. Tajima places importance on conveying Japanese food culture to overseas guests.

Mr. Tajima introduces Toyosu Market’s charms and explains the main points of purchasing ingredients from a chef's perspective

Mr. Tajima has had many encounters with guests from abroad in his years of experience serving multi-course kappo cuisine. He says that Japan has many affordable and delicious restaurants, but overseas, many people are surprised by the high quality of food in Japan. Such observations and interactions inspired Mr. Tajima to offer overseas guests a dining experience so unforgettable and unique that they would feel as if it were their first time experiencing it.

Specialty shops line the market; at times, prospective buyers touch fresh fish to examine them closely

Supporting Toyosu Market Through Thick and Thin

During his early years as a chef, Mr. Tajima would shop for ingredients nearly every day. His frequent market visits brought him closer to dealers, forming the foundation for a deep and solid network of trust. Consequently, today, Mr. Tajima is not only a buyer at Toyosu Market; he also plays an important supporting role, connecting dealers and restaurants.

The atmosphere of Toyosu Market bathed in the early morning sun is refreshing

Mr. Tajima’s passion and loyalty toward Toyosu Market truly shine through, as shown by how he supported it during the early years of the COVID-19 pandemic. During that time, lockdowns heavily impacted dining establishments and their suppliers, and Toyosu Market was no exception. Moved by the urge to help it get back on its feet, Mr. Tajima began selling fresh ingredients from the market on Facebook. Then, as business boomed, he launched an e-commerce site selling meal kits composed of ingredients from Toyosu Market, earning sales of around 10 million yen in the process. "I wanted to somehow make a contribution to the market’s recovery,” Mr. Tajima humbly says.

A giant slab of tuna displayed in a glass case makes for a spectacular and mouth-watering sight

A Stroll Around a Market Packed with Fresh Seafood

The main highlight of this Wabunka-exclusive experience is the opportunity to enter the wholesale area of Toyosu Market, which is usually closed off to the general public. With Mr. Tajima, a chef who knows the ins and outs of this market, as your guide, you will get the most out of your time here. Among the market’s many specialty shops laid out like checkerboard pieces, you will visit four or five shops owned by dealers whom Mr. Tajima works closely with. 
(The shops that you will visit will vary depending on which ones will be open during your tour.)

This tour is also a valuable opportunity to witness up close the lively spectacle of dealers cutting up fish

Watanabe Shoten is one such shop that Mr. Tajima frequents. His deep relationship with the owner, Mr. Sato, goes all the way back to the days when Tsukiji’s wholesale market was in operation. Mr. Tajima became acquainted with him through an introduction from his former boss and mentor, and since then, he has often consulted with Mr. Sato when purchasing fresh fish. “Watanabe Shoten has an abundant but carefully curated selection of fresh fish. I often order and negotiate good deals from this shop,” says Mr. Tajima. You may also see fish being cut and trimmed right in front of you, a sight that will surely be hard to forget.

See different types of seafood, including fish that you might not be familiar with, as you explore the market

Washoku enthusiasts might find tuna specialty shops particularly fascinating. One such shop is Ishiji, a dealer of high-quality tuna. Find out about the tuna of the day from Mr. Shinoda, the shop’s third-generation owner. Typically, large cuts of tuna are divided into smaller portions, then delivered to ryotei (traditional high-end Japanese restaurants) and other dining establishments. It is difficult for someone to just drop by and successfully purchase tuna at a long-established wholesaler like Ishiji, so it is important to build up trust through repeated visits.

Mr. Tajima is proud to introduce Ishiji, a tuna specialty shop trusted by sushi chefs all over Japan

Another interesting thing that you will learn from this experience is what kind of communication takes place between chefs and dealers. Mr. Tajima says, “Since it is difficult to judge the quality of tuna, it is important to ask a professional. I tell them what dish I plan to use it for and ask how the tuna caught that day is best enjoyed.”

Shop for Dried Goods and Other Ingredients Outside the Wholesale Area

After exploring the wholesale area of Toyosu Market, which is considered the inside of the market, it’s time to move outside. You will head to the shopping street on the fourth floor of the market building, where shops sell dried ingredients, knives and other kitchen utensils, and more. This part of Toyosu Market is open to the general public, making it a great place to shop for souvenirs.

Mr. Tajima explaining the types of kezuribushi (shaved fish flakes) that line the shelves of this shop in large bags

For example, a long-running shop called Wadakyu offers a variety of dried ingredients, many of which are considered the essentials of Japanese cuisine, such as kombu (kelp) and niboshi (dried sardines). Here, you will find rows of kezuribushi (shaved fish flakes). Mr. Tajima explains, “Those that have ‘nuki’ (“without”) written on the package are called ‘chiai-nuki kezuribushi.’ ‘Chiai’ is fish meat that is dark with blood, so this type of chiai-nuki kezuribushi refers to shaved bonito flakes made without the bloody part. This is perfect for making dashi (soup stock).”

A diverse array of kombu (kelp) harvested from a variety of locations is available here — feel free to ask Mr. Tajima about them

“Kombu reflects a chef's preferences, as a chef chooses and combines different kinds of kombu depending on the dish to be made,” Mr. Tajima explains. Truly, the opportunity to hear a chef’s insightful and enlightening perspective directly is also one of the highlights of this tour. Listening to Mr. Tajima's highly informative explanations will certainly enhance your shopping experience.

Hear Lively Exchanges Between Dealers as You Experience the Market’s Bustle

“I would like guests to experience this market’s bustling atmosphere and the exciting thrill of walking through it,” says Mr. Tajima. Feel free to ask questions to not only Mr. Tajima, but also the dealers he closely works with. Your interest in Japanese culinary culture will surely deepen once you pick up new knowledge about fresh fish, cooking methods, and so on.

Deepen your knowledge of Japanese food culture through a stroll around “Japan’s kitchen”

After touring Toyosu Market, we also recommend taking an optional tour of Tsukiji Market (available as an add-on; additional charges apply). For many years, the world-famous Tsukiji Market was Tokyo’s main market for wholesalers and retailers alike until Toyosu Market opened. Today, however, the Outer Market of Tsukiji remains a popular spot for shopping and enjoying seafood and other gourmet delicacies. On this tour, you will trace the history of Tsukiji Market and visit its former location. As the itinerary will be tailor-made for you, you will also visit shops recommended by Mr. Tajima based on your preferences. Take the opportunity to tour Tsukiji Market as well for a richer immersion in Japanese food culture.