Kaisendon is probably still the single most popular meal in Tsukiji, and Marukita does these bowls of seafood sashimi rice with panache. While the popular salmon and tuna with ikura (salmon roe) kaisendon starts from ¥1,000, we recommend spending ¥2,500 for Marukita’s omakase-don – a luxurious bowl topped with a daily selection of 11 kinds of seafood. The exact contents vary by season, with typical choices including super-fresh shrimp, fatty tuna, salmon, scallops, salmon roe and uni (sea urchin).
There are plenty of ways to enjoy seafood in Japan, but for some reason, people tend to get stuck riding the sushi train. That’s fine if you like to try sashimi one piece at a time, but if you’d rather dive in head – and mouth – first into an assortment of super-fresh raw seafood, there’s kaisendon.
Fluffy white (usually vinegared) rice topped with artfully arranged slices of sashimi, kaisendon may sound simple but there are as many varieties of kaisendon as there are restaurants serving it. A single bowl is like a tasting tour of the Toyosu Market, featuring different kinds of seafood and different cuts of fish.
The best way to understand kaisendon’s appeal is to try it, and these Tokyo restaurants will make you a kaisendon convert.
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