Tokyo Fish Markets: Sushi Class & Tuna Cutting at Toyosu

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Free cancellation

1/10

Duration4h

GroupUp to 6

LanguagesEN

Mobile ticketAccepted

Tokyo’s fish market secrets, sushi making and tuna skills with local chefs

You’ll walk Tokyo’s legendary Toyosu & Tsukiji fish markets with a small group and local guide, sample street snacks you’d never find alone, then learn tuna cutting from a real sushi chef before making your own nigiri lunch. Expect laughter, surprising flavors, and those rare moments where you feel part of something local—even if your sushi looks wonky.

Step-by-step itinerary

Explore markets and sushi making

Visit Toyosu Fish Market with guide
Purchase fish at Toyosu wholesaler
Walk and eat at Tsukiji Fish Market
Compare Toyosu and Tsukiji markets
Cut tuna with sushi chef
Make nigiri sushi with chef
Learn different tuna parts and eating styles

The Experience

We shuffled off the train at Shijo-mae, rubbing sleep from our eyes, and there was Toyosu Market already humming. The air had that sharp, ocean-bright smell—almost metallic, but not unpleasant. Our guide, Yuki, waved us over with her neon scarf. She seemed to know everyone in the place; people nodded as we passed rows of glistening fish I couldn’t name. Someone shouted something about uni prices (I caught “takai!”), and Yuki grinned. “It’s always like this,” she said. I tried to keep up but got distracted by a stall selling what looked like sea grapes.

After Toyosu, we hopped over to Tsukiji Market—less shiny, more chaotic, honestly felt warmer somehow. There were old men slurping soup at 9am and a woman handing out tamagoyaki samples (I burned my tongue because I was impatient). Walking between the two markets gave me this weird sense of time travel—Toyosu is all glass and steel, while Tsukiji feels stubbornly alive in its own way. Yuki pointed out her favorite knife shop (“Don’t touch! Very sharp!”) and laughed when I tried to say ‘oishii’ with my mouth full of grilled squid.

The real heart-thumper was the tuna cutting part back at a tucked-away restaurant. The chef barely spoke English but his hands did all the talking—steady, almost gentle as he sliced through a block of tuna bigger than my head. He let us try (with supervision—I was nervous), and I swear my palms were sweating even though it was freezing outside. We compared different cuts right there: fatty toro melting on my tongue, lean akami with just a dab of wasabi. Making nigiri looked easy until I actually tried it; mine kept falling apart but nobody minded. There was laughter—mostly at me—and that made it feel okay.

I still think about how quiet it went for a second when we tasted our own sushi for the first time. Maybe it was pride or just relief that nothing hit the floor. Either way, if you want to do more than just eat sushi in Tokyo—to actually get your hands cold and sticky with rice—this day trip through Toyosu Market and Tsukiji is worth every early-morning yawn.

What’s included

Your day includes guided access to both Toyosu Fish Market and Tsukiji Market in Tokyo with an English-speaking guide leading you through stalls and shops.
hands-on tuna cutting alongside a professional sushi chef.
plus all ingredients for making your own sushi—which becomes your lunch before heading out again into the city’s bustle.

Good to know

Easy physical levelPublic transport nearbyNot for pregnant travelers

Operated by Japan Food Journey