fish
3 min.
All You Need to Know About Toyosu and Tsukiji Markets
Top-quality ingredients, traditional snacks, tuna auctions—there’s something for everyone at these markets.
2 min.
MICHELIN Guide Focus: Fugu, a Winter Food
There’s something winsome about the puffed-up face of the fugu, known in English as the blowfish or pufferfish . Yet it’s also known as a dangerous fish, because of the poison in its organs. Why do Japanese people eat this poisonous fish? Let’s talk about this cuddly-looking fish and the hazard that lurks within it.
4 min.
Osamu Matsuura, Owner-Chef of One MICHELIN Star Restaurant Sushi Matsuura, and his Strong Relationships with Brokers in the Toyosu Market
Osamu Matsuura, a One MICHELIN Star sushi craftsman, treks daily to the morning market at Toyosu Market, Japan’s largest fish market. For close on 20 years, since his apprenticeship days, Matsuura has been commuting to Toyosu and its forerunner, Tsukiji. We followed Matsuura on one of those daily errands as he stocked up on kohada (gizzard shad) and prepared it at his restaurant.
