Tsukiji has long been known as Tokyo's kitchen, and is home to the Kabukiza Theater, Toho Theater Building, and Tsukiji Honganji Temple. It's a city where tradition and culture live on in the streets. Located close to the BRUTUS editorial office, this area is a popular spot for our editorial staff (though we'd really like to keep it a secret). From established establishments with over 100 years of history to new art spots, we'll introduce you to some of the best spots in the area.
This species
Generous sushi in an unpretentious restaurant
Located in a quiet alley just a short distance from the tourist-filled center of Tsukiji Market, Honshu is a sushi restaurant known only to those in the know, marked by its crimson noren (shop curtain) and lantern. It stands out from the rest, offering affordable prices and a nostalgic, human touch that still remains to this day, making it a gem of a place like a piece of history.
The previous owner, Hiroshi Mototane, originally ran a shop in Saitama, but opened it in Tsukiji about 23 years ago. His son Kenji then quit his own shop and took over the shop from his father, and began working alongside him. Now the shop is run by two generations of father and son.
"The only thing I learned from my father was boat racing (laughs)," says the second-generation owner. While they respect the techniques they each developed during their respective trainings, the way the large toppings are arranged like flower petals on a celadon porcelain plate is a style unique to Honshu that has been passed down from their predecessor. The firm rice, made from a blend of two types of rice, has a strong presence, and the thick toppings are just as satisfying, so we hope you will be filled with the joy of eating this sushi.
The photo shows a 1.5-portion serving for 2,500 yen. A single portion is 2,000 yen. There's also the "Maru Chirashi" for 1,500 yen. It comes with miso soup made with every last bit of fish, including the bones, that are filleted that day (all lunch menu items). 
The best part of sitting at the counter is being able to watch the sushi being speedily made. There are also table seats at the back of the kitchen. 
The table seats are special seats where you can watch the backs of the craftsmen. The paintings hanging around the store are works by regular customers. "We're not a gallery, so we tell people not to bring their own (laughs)," says the second-generation owner. 
There are two entrances. For counter seats, go through the front entrance, and for table seats, go through the door behind the noren curtain.
Four Seasons
Meadow-like spaghetti found in Tsukiji
This coffee and spaghetti restaurant was founded in 1982. It originally started as a coffee shop, offering breakfast meals of bread and coffee, mainly to people working at Tsukiji Market. Its spaghetti became popular, and now most people visit for the spaghetti.
Their specialty is the Japanese-style spaghetti, which looks like a grassland, covered with plenty of shiso leaves and nori seaweed.Other dishes include Neapolitan, which uses plenty of seafood, as befits Tsukiji, and curry spaghetti, where the noodles are coated in curry powder in addition to the roux.Every menu item is original.
This is a dish that has been loved by food professionals in this area for a long time. For those who tend to choose the classics, "Tsukiji is synonymous with seafood," this is a dish that should be enjoyed at least once.
The most popular dish is the soy sauce-based "Japanese-style Spaghetti" (920 yen), topped with a generous amount of shiso leaves and nori seaweed. The ingredients include shiitake mushrooms, sausage, onions, and green peppers. It was originally designed as a staff meal. 
"Japanese-style food isn't tasty if it's not cooked properly, so cook it thoroughly until it's almost burnt," he says, shaking the wok over high heat. The sound of the wok tapping echoing throughout the restaurant is also a specialty of this restaurant. 
A must-order to go with the spaghetti is the freshly squeezed "Orange Squash" (550 yen). "I'm generous (laughs)," says the chef, who uses a whole orange. 
The chef, Yoshinobu Arai, and his wife, Kaori, who is in charge of the dining area, work in perfect harmony, which is a delight. Customers always leave the restaurant exchanging words with the two, such as "Today's food was delicious," and "Thank you very much!"
Ohnoya Rice Mill
I want to eat rice balls from the rice shop again tomorrow
Onoya Rice Mill, a long-established store that has been in business for over 100 years, began as a rice ball shop in 1992. Since it was started by the parents of Yoko Kogai, the current owner and fifth-generation owner, regular customers still line up before the store opens at 7am every morning, and it continues to be loved by the workers of Tsukiji.
Only at a rice mill can you eat fresh white rice that has been milled on the spot from brown rice. The rice balls made with freshly cooked rice in a gas pot have a distinct grainy texture, yet melt in your mouth softly.
The nori seaweed used is highly fragrant and sourced from Maruyama Nori, which has its main store in Tsukiji. There are over 20 varieties of standard toppings to choose from, including salmon sourced from the market, kelp, and tuna mayonnaise.
Another specialty is the free pickled radish that is placed on the counter. "Without pickled radish, you can't eat onigiri," said Yoko's father, who came up with the idea. With such a spirit of service and warm flavors, you'll want to come back again tomorrow.
Each rice ball is a good size, weighing around 120g. Side dishes can also be purchased individually, so you can satisfy your desire to eat just a little. You can combine them according to how hungry you are. 
A corner of the rice shop has been turned into a rice ball section. At first, they only sold rice balls, but after a regular customer said, "I want to eat bento boxes too," they now also offer a wide variety of bento boxes. 
Koshihikari rice is mainly used. Its strong stickiness means it doesn't harden even when cooled and maintains its deliciousness. It can also be blended with glutinous rice depending on the ingredients. 
The Shiso Cheese (230 yen) is popular with all generations, with a generous amount of shiso mixed in and a touch of cheese. Since the shop's founding, the ingredients have been placed in every triangle, with the aim of "enjoying the taste of the ingredients no matter where you eat it."
Kissa Mako
A legendary coffee shop where the baton is passed on
Founded in 1961, Kissa Mako the oldest coffee shop in the Tsukiji Outer Market, is located on the second floor of a building down a narrow alley. When you open the red door, your eye is drawn to the sophisticated interior, which retains the charm of the time of the shop's founding, with its aged counter, lighting, and pink telephone.
After 57 years in business, the current owner, Yoshida Tetsuya, took over in 2019. Ozoni, which is rare for a coffee shop, is a standard menu item that has been passed down since the first owner, Masako Mama. "When the shop first opened, there were people working in freezers at the market, regardless of the season. We started making it with the hope of warming up their chilled bodies," says staff member Nakagawa Sosuke.
"You can't make dashi in front of other people," said the owner, and the recipe was a secret known only to her. At first, Yoshida and her team tried various methods, such as using dashi from the soba restaurant Chosei-an, to create an original seafood zoni that is unique to Tsukiji. We hope you will enjoy this taste that has been passed down through the generations while incorporating new ideas.
The signature dish at Kissa Mako is the coffee and seafood zoni set (2,000 yen). It features a wide selection of seafood delicacies, including clams, red sea bream, scallops, and snow crab, all in one bowl. The round rice cakes are handmade by Ohnoya Rice Mill. 
The original menu item, Stamina Juice (700 yen), is a classic with a recipe that has remained unchanged since the establishment of the cafe. Fresh lemon, honey, and egg yolk are shaken in a shaker without a mixer, resulting in a gentle, airy taste. It is a refreshing and refreshing drink. 
There are nine sofa seats inside the shop. The interior and sofas remain the same as when the shop first opened. The paintings on the walls range from those left by the owner to those by the current staff. 
Look for the eye-catching red sign that reads "Coffee and Ozoni." We also offer a private banquet course for one group per day during our evening hours.
SHUTL
A new art space opened by Shochiku
The Higashi Ginza and Tsukiji area has long been a thriving cultural center, home to the Kabukiza and Shinbashi Enbujo theaters. Shochiku, which has its headquarters in the area, launched the art space SHUTL in 2023. At the time of its opening, the gallery received a capsule from the Nakagin Capsule Tower Building, designed by Kisho Kurokawa, and permanently installed it within its gallery space. In May 2025, the capsule will be removed, allowing for a more flexible space.
"People tend to think that contemporary art is difficult, but I believe that intuitive emotions like 'it's cute' or 'I want it' are also a wonderful art experience," says director Junpei Kuroda.
His main focus is "creating a place that anyone can enjoy as a gateway to culture." In fact, SHUTL offers a wide range of exhibits, from pop works that the social media generation will want to share, to conceptual exhibitions that encourage careful reflection. I happened to pop in while walking around Higashi Ginza and came across an unexpected exhibition. In this way, he aims to create a gallery that blends into everyday life.
From Friday, September 19th to Sunday, October 5th, 2025, a solo exhibition by YBI, the creator of the sushi character "Osushi," entitled "FROM THE SNOW MOUNTAIN / CHAPTER B" will be held. This will be the second exhibition at SHUTL, and the focus will be on the "Sushi People," characters who live in the unexplored land of "Ginshari Snow Mountain" in the world of "Osushi."
Photo: Yamane Kaori
Tamura Satoru's solo exhibition "Ray, the blue crocodile, takes 60 seconds to turn, while George, the white crocodile, takes 30 seconds to turn" is a large-scale installation by Tamura Satoru. Starting from two "turning crocodiles," it is a unique exhibition in which approximately 500 crocodiles move around the venue (held in May 2025, now closed).
Photo: Yamane Kaori
"SHUTL produced Hasegawa Ai immersive installation "PARALLEL TUMMY CLINIC" collaborator: Yamada Yuri" / The setting is the futuristic city of Tokyo. Hasegawa Ai created the installation with Yamada Yuri as collaborator, based on the theme of artificial palaces. Viewers move through the space one group at a time, following the instructions on the installation. The exhibition allows visitors to physically experience the state of life and family in Tokyo 50 years in the future (held from June to July 2025, now completed).
Written by Hasegawa Ai, commissioned by SHUTL, photographed by Yamane Kaori
Sato Honami's Nighttime Solo Exhibition "It Came From Over There" / A fantastical installation in which Nighttime stuffed animals swim freely through the space. It is an exhibition space filled with movement and light that envelops visitors (held in August 2025. Currently finished).
Photo: Yamane Kaori
chime
Savor the small joys of a retro steakhouse
Chime, located close to the BRUTUS editorial office, is a steakhouse founded in 1971. The previous owner, Yukio Narita, opened the restaurant after training at Teppanyaki Steak Misono, the famous restaurant that was the first in the world to serve teppanyaki steak.
The current owner is the second-generation owner, Hiroyuki. The striking bright red interior, the seasoning of the steaks, and the affordable prices remain the same as when the restaurant first opened. "My father has always run it that way," he says, continuing to uphold the will of his predecessor.
While lamb, sirloin, and fillet steaks are popular, the most popular is the skirt steak "Double Cut Steak Lunch." There is no steak sauce available in the restaurant, and the only seasoning available is mustard, vinegar, and soy sauce. The mustard is not too spicy, so we recommend adding plenty of it. This is a restaurant that makes you want to drop in on a day when something good has happened, even if just a little.
The most popular lunch item is the "Double Cut Steak Lunch" (1,900 yen). A handful of steak and plenty of vegetables are dipped in mustard vinegar soy sauce. 
The hotplates are not on the counter, but are installed at each table. The excitement of having your food cooked just for you right in front of you is an irreplaceable luxury. 
The simple garlic rice (600 yen), made with only fried garlic, salt, and pepper, is a favorite dish that has been enjoyed by many fans for many years (only available in the evenings). 
The interior of the shop is sophisticated and retains the atmosphere of the 1970s. The bright red interior is strangely calming, perhaps due to the lingering scent of the Showa era.
Turret COFFEE
An exceptional cup of coffee delivered from Tsukiji to the world
"Delicious food gathers in the market, right? That's why I wanted to deliver delicious coffee from Tsukiji and decided to open in this location," says owner Kiyoshi Kawasaki. The store's name, "Turret," is also unique to Tsukiji. It comes from the turret trucks that were once commonly seen in the market.
The store also features autographs from Justin and Hailey Bieber and Harry Styles, and is visited by world-famous stars who have made secret visits, attracting tourists from all over the world.
Regarding the fact that people from various countries visit, Kawasaki says, "It's just a coincidence," but thanks to connections with customers from America, the store has expanded its fan base from Tsukiji to all over the world, holding pop-ups in New York and Los Angeles to commemorate its 10th anniversary.
Their signature dish, the Turret Latte (730 yen), is made with a double shot of espresso. The bitterness and the smoothness of the milk blend together to create a truly special drink. The Turret Dorayaki (330 yen) is lightly buttered, and its milky texture complements the latte perfectly. 
The owner, Mr. Kawasaki, carefully brews each cup at the counter directly in front of the entrance. The interior of the shop is decorated with koala stuffed animals and photos given as gifts by regular customers. 
The recommended item is the Turret Carrot Cake (990 yen). This is a new product created in collaboration with Michelin-starred chef Jérôme, a regular customer at the shop. It is also available for takeaway, making it a great accompaniment for a coffee break at home. It is scheduled to go on sale from October 19, 2025. 
It's just a two-minute walk from Tsukiji Station. Look for the red bench and large plants. As the name suggests, the shop's logo is based on a turret truck.
Kumadeya Yamanoi Shoten
A cooking utensil store trusted by professionals
In the center of the market, lined with restaurants, is Kumadeya Yamanoi Shoten, a long-established cooking utensil store with over 70 years of history. Inside the store, pots, colanders, chopsticks, bamboo products and other tools essential for Japanese cuisine are lined up, stimulating the culinary spirit of visitors.
"If you buy it online, you won't know how to care for it or use it properly. That's why we carefully explain how to make it last longer. If it ever breaks, come back here. We can repair it and you can continue using it for 10 or 20 years," says Yamanoi Hiroyuki, the fourth-generation owner of the store.
The shop opens at 4am to accommodate the professional chefs who still come to Tsukiji to shop. This place is indispensable for chefs who need to complete their purchases and preparations in a short amount of time. The owner even goes out to deliver tools himself if necessary.
"Tsukiji is a city of mutual help."
The relocation of the market has changed the cityscape, but the good old analogue business practices continue unchanged to this day.
They source their products from specialized manufacturers around the country, primarily in Sanjo, Niigata, a city famous for its production of metalworking products. They are known for their reliable knowledge and high-quality tools, and are highly trusted by professional chefs. 
In addition to selling to professionals, anyone can purchase from just one item. Tools unique to Tsukiji, such as scale removers, rolling mats, and crab spoons, are also on display. 
Sushi tub (27cm) 6,050 yen. Rice scoop 275 yen. 
Repairs and maintenance are also carried out in-house, so you can continue to use each tool for a long time. This shop prides itself on not just selling tools, but delivering tools that can be loved for a long time.
