Legendary Eateries of Toyosu Market: Where Tokyo’s Top Chefs Dine

Toyosu Market, Japan’s premier fish market (successor to the historic Tsukiji Market which closed in 2018), isn’t just where world-class chefs source their ingredients—it’s where they go to experience authentic Japanese cuisine that has impressed culinary professionals for nearly a century. The market attracts the highest quality seafood from across Japan, with each morning’s catch arriving fresh from ports nationwide. What makes these eateries particularly special is their remarkable value—despite serving premium ingredients, their prices are often significantly lower than comparable restaurants in central Tokyo.
The storied establishments featured below have maintained their reputation through their transition from Tsukiji to Toyosu, each specializing in a different culinary tradition. Note that these restaurants operate according to the market schedule—typically from early morning until around 1:00-2:30 PM. Don’t make the mistake of arriving in the evening, as all establishments will be closed.

Daiwa Sushi (大和寿司)

Overview

Daiwa Sushi is renowned for consistently serving the finest seasonal seafood, attracting both market professionals and devoted food enthusiasts. The vibrant, friendly service complements the experience, with an expanded counter space that accommodates more diners than their original Tsukiji location. While lines are inevitable, table reservations are now possible through their Table Check online system.

Their signature Omakase course (¥5,000) is ordered by over 70% of customers and often features rare delicacies like nodoguro (blackthroat seaperch), shirako (milt), and purple sea urchin—premium ingredients not commonly found at typical sushi restaurants. Unlike many market establishments, Daiwa Sushi is located on the first floor outside the main market building.

Restaurant Details

Sushi Dai (寿司大)

Overview

No establishment in Toyosu presents a greater challenge to secure a table than Sushi Dai, the market’s busiest restaurant. Two-hour waits are common, and Saturdays regularly see three-hour queues for this Toyosu landmark. The secret to its popularity lies in high-quality, affordable Edo-style sushi.

Their standard Omakase course offers 10 perfectly crafted pieces plus rolled sushi, tamago, and a bonus piece of your choice—all for just ¥4950 . The market-fresh seafood undergoes traditional Edomae preparation techniques, bringing smiles to even the most discerning palates. The intimate counter experience, where chefs engage in casual conversation while carefully timing each piece to your eating pace, is part of what makes this establishment so beloved. The chefs make commendable efforts to accommodate English-speaking guests.

Restaurant Details

Tenfusa (天房)

Overview

Relocated from Tsukiji to Toyosu, Tenfusa specializes in authentic Edomae tempura featuring the market’s freshest ingredients. Their signature dishes include the springy Ebi Anago Tendon (prawns and conger eel tempura rice bowl) for ¥2,550 and the popular Maguro Sashimi Tempura Set with small side dishes for ¥1,500. As one of only two tempura restaurants in Toyosu Market, Tenfusa offers rare seafood varieties that can only be sourced directly from the market.

While reviews mention queues, the wait time is typically manageable compared to some of the market’s other establishments. With over 90 years of history dating back to their Tsukiji days, their expertise in tempura craftsmanship is evident in every crispy, flavorful bite.

Restaurant Details

Odayasu (小田保)

Overview

For exceptional value and extraordinary flavor, few places match Odayasu. This homey establishment sources premium seafood from Toyosu Market and high-quality meats from select butchers to create simple yet outstanding dishes. While their ¥1,500 Tonkatsu Set (pork cutlet) is the signature item, they also serve an impressive range of fried delicacies including fugu (blowfish), swordfish, horse mackerel, scallops, and tuna sashimi.

The undisputed star of the menu is the Oyster Mix Set—a luxurious combination of perfectly crispy-outside, juicy-inside large fried oysters paired with delicate oyster sauté. Beverages including beer are available to complement your meal. With over 90 years of history since their Tsukiji days, Odayasu offers a genuine market dining experience without excessive waits outside of peak lunch hours.

Restaurant Details

Fukusen (福せん)

Overview

Located next to Odayasu on the 3rd floor of the Wholesale Seafood Building, Fukusen specializes in unagi (eel) and yakitori (grilled chicken skewers). Founded in 1962 by a native of Aichi Prefecture, the second-generation owner maintains the restaurant’s distinctive culinary traditions.

True to its Aichi roots, Fukusen uses eel from Isshiki, Aichi Prefecture—famous for Japan’s finest unagi. Their sauce incorporates tamari soy sauce, while their miso soup blends Aichi’s Hatcho miso with Kyoto’s red miso. Despite these regional influences, the grilling technique follows Edo-style preparation, steaming before grilling to achieve a distinctive fragrance and texture.

The recommended Half Set (¥2,600) offers both specialties—unagi and yakitori donburi—in one meal. Both are remarkably juicy and aromatic, with sauces perfectly balanced to complement the ingredients. For hearty appetites, the premium Unaju (grilled eel rice box) contains the equivalent of 1.5 eels, offering exceptional value considering the high-quality Isshiki eel used.

Restaurant Details

Toritou (鳥藤)

Overview

A true poultry specialist with over 100 years of history, Toritou began as a chicken wholesaler in 1907. Following their three Tsukiji locations, they opened in Toyosu Market in 2018, bringing their unparalleled expertise in chicken cuisine.

Their signature dish is the Oyakodon (chicken and egg rice bowl), made with their special sauce. The springy texture of Japanese free-range chicken, combined with the gentle richness of the sauce and the creamy half-cooked egg, creates an unforgettable harmony of flavors. Also recommended is their Chicken Soba, featuring a delicate white chicken broth simmered for eight hours, offering a refined and gentle taste experience.

While there’s usually a short line regardless of time, the wait is typically manageable outside of peak lunch hours.

Restaurant Details

Ikinoya (粋のや)

Overview

For those who find sushi too expensive but still want to enjoy Toyosu’s fresh seafood, Ikinoya (formerly known as “Kato” in Tsukiji) offers an excellent alternative. With ample portions of sashimi sets and seafood bowls for around ¥3,000, it’s among the more affordable options for quality seafood at Toyosu.

However, their true specialty lies in nimono (simmered dishes). Their menu features exceptional simmered fish options including kinmedai (splendid alfonsino) for ¥2,500, yellowtail for ¥1,800, tuna cheek for ¥2,000, and black cod for ¥2,300. While the restaurant efficiently takes orders from waiting customers to improve turnover, expect a wait time of around 30 minutes.

Restaurant Details

Note

All prices listed are as of May 2025 and may be slightly higher when you visit. The exceptional value these establishments offer, however, remains consistent.