Choshi Fish Market

Publié le: 4 août 2026

Mis à jour le: 4 août 2026

fish marketmorning marketseafoodauctionChoshi Port

Choshi Fish Market — representative image, not a photograph of this location

Image d'illustration — il ne s'agit pas d'une photo de ce lieu.

Choshi Port has been Japan's number one fish landing port by volume for multiple years running, processing over 250,000 tons annually — primarily sardines, mackerel, bonito, and tuna from the fertile waters where the warm Kuroshio Current meets cold northern currents. The port's morning market opens at 6:00am when the night's catch is auctioned and sold to wholesalers, retailers, and the general public.

The market atmosphere is functional rather than touristy — rubber boots, shouted bids, forklifts moving pallets of ice-packed fish. Visitors can walk the auction floor (observation areas marked), buy sashimi-grade fish direct from vendors, and eat breakfast at market stalls serving donburi bowls piled with the morning's catch. The tuna here is a fraction of Tsukiji prices due to direct sourcing.

Informations essentielles

Horaires d'ouverture

6:00 AM – 9:00 AM | Tuna auction: 6:30-7:15 AM | Market restaurant: 6:30-9:00 AM

Fermé: Sundays and some Wednesdays (market closed)

Tarif d'entrée

Free (public market areas) | Breakfast bowls: ¥900-1,500 (cash only)

Meilleure saison

Year-round | Autumn (Sep-Nov) for sanma | Winter (Dec-Feb) for kinmedai | Spring for bonito | Arrive by 6:15 AM for tuna auction

Durée de visite

1-1.5 hours (auction viewing + breakfast)

Comment s'y rendre

Informations d'accès

Choshi Port Fish Market, Kawaguchi-cho, Choshi City. 10 min by car from Choshi Station. Market hours: 6:00–9:00 (closed Sundays and some Wednesdays). Free entry to public market areas. Bring cash; card machines rare.

Guide d'initié

Premium

**Auction timing:** The tuna auction (maguro seri) begins at 6:30am in the main building. Visitors can observe from designated platforms — the rapid hand-signal bidding system is the same used at Tsukiji. Auctions conclude by 7:15am. Arrive by 6:15am for platform space. **Best breakfast stalls:** Ichiba Shokudo (市場食堂) inside the market serves kaisen-don (seafood bowl) starting at ¥900 — tuna, salmon roe, sea urchin, and mackerel over rice. The 'Choshi-don' (¥1,500) uses only fish landed that morning. Open 6:30–9:00, cash only. **What to buy:** Purchase whole sashimi-grade fish (negotiable prices), then ask vendors for cleaning/filleting service (¥300–500). Fresh wasabi roots sold by vegetable vendors near the entrance — grate with a sharkskin grater for restaurant-quality heat. **Seasonal specialties:** Autumn (September–November) is sanma (Pacific saury) season — grilled whole with daikon and soy sauce. Winter (December–February) brings kinmedai (golden eye snapper), a high-value deepwater fish best served as sashimi. Spring sees hatsu-gatsuo (first bonito), celebrated in Edo cuisine.

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