Tsuiji, Chuo-ku.
In the middle of the city center, it is clear that it is a sacred place for food, especially marine products.
However, even if you visit Tsukiji in search of "cheap and delicious" fish, the market is a professional purveyor.
It is thought that more people enjoy Tsukiji at a sushi restaurant than a set meal shop.
For those who say, "But since I came to Tsukiji, I would like to try a little different way of eating fish."
There is a very popular restaurant right now.
Re-Fish dining room behind the Tsukiji Outer Information Center "Flatto Tsukiji".
Mr. Katsuhiko Ueda of the Fisheries Agency
"Eating fish", "Conveying the importance of fish", "Knowing fish"
Everything is the Re-Fish action
Share aspirations
Tsukiji Market officials, shop owners of Kappo cuisine, izakaya and cafeterias, marine college officials, gourmet media, etc.
Anyway, it is one of the activities in which people like "fish and LOVE" gather.
It is a limited time until August (it is not clear until August).
The manager is Mr. Moriyama.
I commute by car from Futtsu City, Chiba Prefecture.
When I fell in love with the edge of peeling the radish as a sashimi knob and looked at it with love.
He told me without stopping the flow.
Even if you make a knob, it's not special, just doing ordinary things.
This was the case when there was no slicer.
Because the current "food" is too used to the culture given.
Do you have no taste formation and don't know the depth of taste?
It's fresh, so it's not delicious because it's expensive.
You should trust your tongue more.
So the white board
The menu of the cafeteria written under "It's a serious set-up restaurant for fish."
I can't hear, Ryukyudon (Oita), Yuni (Hokkaido / Tohoku), etc.
Nothing is a local fisherman dish.
However, the spirit of facing each other is conveyed, and all the casual things are delicious.
The set meal is also good, but here is Tsukiji.
In the afternoon, mix with people from the market who finished work
It is also good to have a cup of fish appetizers with a knob from the high day.
