Choshi Fish Market

fish marketmorning marketseafoodauctionChoshi Port

Chiba · Choshi

35.7344°N, 140.8431°E

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.

Essential Information

Opening Hours

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

Closed: Sundays and some Wednesdays (market closed)

Entrance Fee

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

Best Season

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

Visit Duration

1-1.5 hours (auction viewing + breakfast)

Getting There

Access Information

Choshi Port Fish Market, Kawaguchi-cho, Choshi City. By car from Choshi Station. Free entry to public market areas. Bring cash; card machines rare.

Insider Guide

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. **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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