Hours, prices and access verified by the Tsukiji Fish Market Tours team against the Tsukiji Outer Market and the Tokyo Metropolitan Government — last checked 2026-09-04
The archway and the covered lanes, the tuna counters and their price
tags, tamagoyaki on a stick, scallops under a blowtorch, the wholesalers' building and
the auction floor at Toyosu before the bidding starts. Every photograph here comes from
the operators' own listings for the walks Tsukiji Fish Market Tours compares.
Shoppers at the stalls just inside a covered entrance to the Tsukiji Outer MarketThe covered main lane of the Tsukiji Outer Market, busy with shoppersA Tsukiji street of market shopfronts and signage on a bright morningA Tsukiji stall case packed with boxes of salmon roe and sea urchin under yellow price tagsTrays of otoro and chutoro tuna in a chilled Tsukiji case, labelled by cutA Tsukiji counter of packed fish fillets priced at 500 yen a trayPacked seafood in a chilled Tsukiji case, each tray under a hand-written price tagFish and shellfish on ice at a Tsukiji stall, each tray under a green price tagTrays of ready sushi and sashimi in a Tsukiji stall's chilled caseSea urchin and shellfish laid out at a Tsukiji stall under yellow price tagsCuts of tuna and roe priced by the tray at a Tsukiji counterWhole tuna laid out in rows on a wet market floorFrozen tuna laid out in rows on the Toyosu Market auction floor before the biddingThe Toyosu Market auction floor, tuna ranged in rows across the green concreteScallops and crab legs cooking on a griddle at a Tsukiji street stallSeafood grilling on a hotplate at a Tsukiji stall, basted as it cooksScallops seared under a blowtorch at a Tsukiji stall counterSake poured over tuna skewers grilling at a Tsukiji stallRows of glazed unagi skewers over the coals at a Tsukiji stallWagyu beef skewers cooking over an open flame at a Tsukiji stallA raw Wagyu beef skewer before it goes on the grillThe backbone of a filleted tuna on a market cutting board with the knives beside itA Tsukiji fishmonger slicing a loin of tuna at his counterFresh wasabi grated to order beside a plate of sashimiTamagoyaki on a stick, bought from a Tsukiji stall and eaten where you standA kaisendon seafood rice bowl with miso soup at a Tsukiji counterA tray of tuna nigiri and a tray of tamagoyaki on a Tsukiji counterA bowl of thick-cut chutoro sashimi topped with a scallopA grilled scallop and a glass of beer at a Tsukiji stall counterTwo plates of tuna sashimi and a rice bowl on a Tsukiji tableThree bowls of tuna sashimi and salmon roe ready on a Tsukiji counterA sushi set and a tray of grilled eel on a Tsukiji market counterA platter of nigiri and maki sushi, cut and arranged for sharingThe Tsukiji Nippon Fish Port Market sign above the entrance to the buildingBluefin tuna loins on the block behind the glass at a Tsukiji counterSeafood seared with a torch on a hotplate at a Tsukiji food stallA cup of salmon roe bought from a Tsukiji street stallA set of nigiri and a glass of beer at a Tsukiji counterA tray of sashimi and a tablet menu at a Tsukiji restaurant counterA narrow Tsukiji lane of small eateries under their lanterns and signboards
What you are looking at
Nearly all of it sits in a few blocks between Tsukiji Hongan-ji and the river.
The market page names what is in those blocks, and
the map page shows where each tour's guide will be standing.
One rule travels with the camera: the market asks that you ask a shopkeeper before
photographing their shop, which visitor information sets out
along with the other seven. Nobody minds a photograph of the lanes.
Several of these frames were taken at Toyosu rather
than Tsukiji, because that is where the tuna auction happens now.
