About
Choshi Port Tower adjacent to Wosse 21 Fish Market, where visitors can "see, buy, and eat" fresh seafood from Japan's top fishing port. Source: Wikimedia Commons
Wosse 21 (ใฆใชใใป21, also written as Uosse 21) is a marine products sales center adjacent to the Choshi Port Tower, serving as a sightseeing base for Choshi Fishing Port in Chiba Prefecture. The facility combines the concept of "seeing, buying, and eating" the sea and fish of Choshi, functioning as a cross between a traditional fish market and a food court. Located at Japan's premier fishing port, which has held the top position nationally for catch volume for 12 consecutive years, Wosse 21 offers visitors an authentic, working-port experience with fresh-off-the-boat seafood, including the renowned kinmedai (golden eye snapper) specialty of the region. ๐
Choshi's fishing heritage dates back centuries, with the city's strategic location at the mouth of the Tone River establishing it as a vital commercial port during the Edo Period (1603-1868). ๐ The city rose to prominence through two main industries that have shaped its identity for over 400 years: fishing and soy sauce production. ๐
Wosse 21 embodies Choshi's maritime legacy as a working market where visitors can experience the authentic atmosphere of Japan's most productive fishing port. The facility opened as a companion to the 57.7-meter tall Choshi Port Tower, which was completed in 1991 to provide panoramic views of fishing boats, the Pacific Ocean, and the expansive port area. ๐
The market features a seafood sales center on the ground floor where fish landed at Choshi Port that day are displayed, alongside various local products including kamaboko (fish paste cakes), senbei (rice crackers), and locally produced soy sauce. On the second floor, the 160-seat Seafood Restaurant Wosse (Uoze) serves fresh catches prepared as sashimi, simmered dishes, and the signature seafood rice bowls (zuke-don) featuring the region's prized kinmedai. ๐ ๐
Cultural & Maritime Heritage
Unlike Tokyo's massive Toyosu Market, which handles seafood from across Japan and around the world, Wosse 21 provides a more intimate, authentic experience focused on Choshi's local catch. While Toyosu is a highly organized wholesale facility with structured tourist viewing areas, Wosse 21 maintains the atmosphere of a traditional working port where visitors can get closer to the fishing industry's daily operations. The market's scale is smaller but more accessible, with vendors who interact directly with customers in a lively, fast-paced environment.
Fishing Heritage Foundation:
The Boso Peninsula's fishing culture extends back over 1,000 years, with archaeological fishing implements found dating 2,000-5,000 years. ๐ During the Edo period (1603-1868), Tokugawa Ieyasu brought fishermen from Kansai with superior techniques, transforming the region. In 1656, Sakiyama Jiroemon from Kii Province introduced makaseami sardine-fishing methods and established Tokawa Fishing Harbor in 1661, creating a major regional fishing center. ๐
By the mid-Edo Period, Kujukuri's sardine catch represented one-third of Japan's national production. ๐ Traditional seine fishing employed approximately 200 coordinated workers hauling nets onto beaches, fostering strong community bonds and spiritual practices. Fishermen sang labor songs and big-fishing celebration songs (designated as prefectural intangible folk cultural asset in 1965), creating rich oral traditions documenting fishing life. ๐
The Boso Peninsula's coastal area near Choshi has a large continental shelf with a depth of 200m, where the Kuroshio and Oyashio ocean currents combine with the outflow of the Tone River to create abundant fishing grounds. ๐ This geographic advantage has sustained Choshi's fishing industry for centuries and made it Japan's premier fishing port. Today, Choshi Port maintains its position with annual catches of 200,000-300,000 tons of fish and over 200 species caught. ๐
Community Spiritual Traditions:
Namikiri Fudoson Temple has been worshipped as a guardian god of the sea since the Genroku period (1688-1704), when lights from the main hall guided a drifting fishing boat to safety. ๐ Ohara Hadaka Matsuri (Naked Man Festival), founded during the Jลgan era (859-877 CE), has been held for over four centuries to pray for plentiful fish catches and abundant harvests, featuring the distinctive shiofumi ceremony where sacred palanquins are carried into the sea by local men. ๐
Regional Specialty: Kinmedai (Golden Eye Snapper)
Choshi's most celebrated fish is the kinmedai (Beryx splendens), branded as "Choshi-tsuri-kinme" (line-caught kinmedai from Choshi). This deep-sea fish is prized for its tender, fatty white flesh and vibrant red skin. The region's kinmedai is caught using a vertical longline method, with each fish caught individually to minimize stress and damage, preserving its exceptional quality. This sustainable fishing method reflects Choshi's deep respect for marine resources and contrasts sharply with mass-trawling techniques.
Traditional Preparations:
- Nitsuke: Whole fish simmered in soy sauce, sake, mirin, and sugar - the most iconic preparation that enhances the fish's natural sweetness and rich flavor
- Sashimi: Raw, often lightly seared (aburi) to bring out the flavor
- Donburi: Sliced raw or simmered kinmedai served over rice (zuke-don)
- Shioyaki: Simply grilled with salt to highlight natural oils
- Tempura: Delicate flesh deep-fried in light batter
The kinmedai fishery is carefully regulated with restrictions on fishing times and minimum size requirements, ensuring the long-term sustainability of the population.
Visiting Information
Location: 2-6529-34 Kawaguchi-cho, Choshi City, Chiba Prefecture 288-0001, Japan
Hours: 8:30 AM - 5:00 PM daily (some sources report 8:30 AM - 5:30 PM) ๐ Note: Individual vendor shops may close in the evening, so visiting earlier in the day is recommended ๐
Admission: Free entry to the market area ๐
Best time to visit: Around 11:00 AM when stores are filled with fish brought in from Choshi Port and the market is at its liveliest ๐
Typical duration: 1-2 hours for browsing the market and dining, 3-4 hours if combined with Choshi Port Tower visit and exploring nearby attractions
Parking: Free parking available for 100 vehicles at the adjacent lot ๐
Special Events: "Tuna Demolition Show" held on the third Sunday of every month at 1:30 PM ๐
Current status: Open and operating normally as of 2025
Contact Information:
- Phone: +81 479-25-4500
- Website: wosse21.net
- Address: 2-6529-34 Kawaguchi-cho, Choshi City, Chiba Prefecture 288-0001
Getting There
From Tokyo Station:
Train Option (Recommended):
- Fastest: JR Sobu Main Line Limited Express Shiosai from Tokyo Station to Choshi Station - approximately 2 hours ๐
- Budget Option: JR Sobu Main Line Rapid Train to Chiba Station, transfer to JR Sobu Main Line Local Train to Choshi Station - approximately 2.5 hours ๐
Bus Option:
- Tokyo-Choshi Line bus service from Bus Terminal Tokyo Yaesu - approximately 2 hours ๐
From Choshi Station to Wosse 21:
- Walking distance from Choshi Station to both Choshi Port Tower and Wosse 21 Fish Market ๐
What to See and Do
Seafood Sales Center (Ground Floor)
The ground floor hosts numerous vendor stalls selling fresh fish and shellfish landed daily at Choshi Port. The abundant selection emphasizes local catches, with approximately 200 different kinds of fish and seafood represented throughout the year. ๐ Vendors are generally friendly and reasonably priced, though the atmosphere is less touristy than Tokyo's major markets. ๐
Beyond fresh seafood, the market offers a variety of processed products including:
- Kamaboko (fish paste cakes) - a local specialty with particularly delicious varieties ๐
- Senbei (rice crackers) featuring seafood flavors
- Locally produced soy sauce from Choshi's centuries-old brewing industry ๐
Seafood Restaurant Wosse (Second Floor)
The 160-seat restaurant specializes in ultra-fresh seafood preparations showcasing the day's catch. The signature dish is the seafood rice bowl (kaisendon/zuke-don) featuring kinmedai or tuna over rice, priced around ยฅ1,700. ๐ Visitors consistently report generous portions larger than those found inland, with excellent miso soup featuring fresh seaweed and attentive staff service. ๐
Tuna Demolition Show
On the third Sunday of each month at 1:30 PM, Wosse 21 hosts a "Tuna Demolition Show" where skilled processors demonstrate the traditional art of breaking down a whole tuna. ๐ This educational demonstration showcases the craftsmanship and precision involved in processing large fish for the market.
November Seasonal Considerations
Seasonal Seafood Availability:
- Sanma (Pacific saury): Still available from the autumn season, Choshi port is particularly known for harvesting this fish as summer transitions to fall ๐
- Transitional Period: November marks the shift from autumn to winter fishing seasons
- Winter Specialties Emerging: Gurnard ("Choshi offing gurnard") begins its season in late November through March ๐
- Year-Round Specialty: Kinmedai remains available throughout the year, with consistent quality from Choshi's deep-sea fishery
Weather Conditions:
- Mild autumn/early winter temperatures in Choshi, generally comfortable for walking from the station
- Pacific coastal location may experience brisk winds; layered clothing recommended
- November offers clearer visibility for views from adjacent Choshi Port Tower
Crowd Levels:
- November is outside peak tourist season, offering a more authentic, less crowded market experience
- Weekday mornings around 11:00 AM provide the best balance of fresh arrivals and manageable crowds
Practical Visiting Tips
Market Etiquette & Customs
Working Environment Respect:
Wosse 21 is specifically designed as a tourist sightseeing base with the concept of "seeing, buying, and eating," making it more accessible than professional wholesale markets. ๐ However, it remains a working marketplace where vendors conduct daily business with local customers. Be aware of your surroundings at this working marketplace, as you don't want to impede locals from shopping. ๐ Don't touch anything, keep a relatively low profile, and generally just play nicely. ๐
Vendor Interaction: Most shops do not speak English but are very friendly and reasonably priced. ๐ The atmosphere is less touristy than Tokyo's major markets, providing a more authentic local experience. Show genuine interest rather than treating the market as purely entertainment - remember you are a visitor being allowed to be there out of kindness, not duty. ๐
Photography Etiquette: Always ask for permission before photographing goods or people - even if you don't speak Japanese and they don't speak English, sign language usually works. ๐ Asking is not only suggested, but it's good photography etiquette. ๐ Japanese fish markets generally prohibit flash photography during working operations, as it can interfere with business and startle workers. ๐ Take photos of food but avoid capturing surrounding diners and staff; not everyone will want to be in your shot. ๐
Practical Considerations: Leave suitcases or large backpacks at your hotel or in a station locker to navigate comfortably. ๐ Wosse 21 offers free parking for 100 vehicles, making it accessible for day trips. Keep strong perfumes and heavily scented cosmetics to a minimum because they can interfere with the delicate evaluation of fresh seafood. ๐
Purchasing Customs
Kinmedai Quality Selection:
Choshi's signature fish requires specific selection knowledge to distinguish true kinmedai from similar species and identify quality grades. ๐
Distinguish Species: Nanyo kinmedai is a much flatter and taller fish compared to kinmedai, sold for a cheaper price with less marbling of fat. Look for body shape differences to avoid being sold the cheaper variety. ๐
Grade Quality: KINME-DAI has 3 grades, with the highest called JI-KINME-DAI, strictly limited to the Day's Catch only - the most fresh, tastiest and fattiest. ๐ This top grade is what you should seek for the best quality.
Physical Characteristics: Bright red color, large eyes, and relatively small mouth. Large, round eyes that are highly reflective, giving them a golden or silvery appearance. ๐ Measuring 30-50cm, fatty all year round, with soft flesh and few small bones. ๐ Look for fish with good marbling and fat distribution throughout the body. ๐
Freshness Indicators: Fresh fish will say ็/nama on the pack if it was never frozen or ่งฃๅ/kaito (defrosted) if it has been frozen before. ๐ The highest grade fish suitable for raw consumption should say ๅบ่บซ็จ/sashimi-yo (to be eaten as sashimi) on the pack. ๐
No Haggling: Bargaining is not customary at Japanese markets. ๐ Vendors at Wosse 21 are already very friendly and reasonably priced - there is no need to bargain. The Japanese market culture values fixed, fair pricing. Attempting to haggle may be seen as disrespectful or confusing to vendors who take pride in offering honest prices.
Payment Methods: Cash payment is most preferred at Japanese markets. ๐ While specific Wosse 21 payment methods were not documented, bringing sufficient cash is recommended for both market purchases and restaurant dining.
Dining Etiquette at Market Restaurants
Seafood Restaurant Wosse (Second Floor):
The 160-seat restaurant specializes in ultra-fresh seafood preparations. The most popular menu item is the seafood bowl (kaisendon/zuke-don) featuring kinmedai or tuna over rice, priced around ยฅ1,700. ๐
Useful Phrases:
- "Eigo no menyu arimasuka?" (่ฑ่ชใฎใกใใฅใผใใใพใใ) - "Do you have an English menu?" ๐
- "Kore kudasai" (ใใใใ ใใ) - "This one please" (when pointing) ๐
- "Osusume wa nan desu ka?" (ใใใใใฏไฝใงใใ) - "What do you recommend?" ๐
- "Futari desu" (ไบไบบใงใ) - "For two people" ๐
- "Okaikei wo onegaishimasu" (ใไผ่จใใ้กใใใพใ) - "Can I have the bill, please?" ๐
Eating Technique: For sushi or sashimi preparations, it's recommended to eat each piece in one bite, which allows you to experience the perfect harmony between the fish and rice. ๐ Always dip only the fish (neta) side in soy sauce, as dipping the rice (shari) side will cause it to fall apart. ๐
Chopstick Etiquette: At a nice restaurant, it is considered rude to rub or scrape your chopsticks together as this implies that you think their chopsticks are cheap or poor quality. ๐ Do not stick your chopsticks upright in your rice bowl as this gesture is tied to traditional Buddhist funeral rites. ๐
No Tipping: Tipping is not necessary at Japanese sushi restaurants or fish markets, as this is an established part of Japanese culture. ๐ If you do tip, you will probably find the restaurant staff chasing you down in order to give back any money left behind. ๐ Instead of tipping, it is polite to say "gochisosama deshita" (ใใกใใใใพใงใใ - "thank you for the meal") when leaving. ๐
Restaurant Conduct: Maintain appropriate distance from other customers and keep conversations minimal. Respect everyone's space, avoid loud conversations, and maintain a calm atmosphere. ๐
Optimal Visiting Strategy
Timing:
- Arrive around 11:00 AM for the best selection when fresh catches fill the stalls ๐
- Visit on the third Sunday of the month if interested in the Tuna Demolition Show (1:30 PM) ๐
- Avoid evening hours when vendor shops begin closing ๐
Dining Recommendations:
- Try the signature kinmedai zuke-don (ยฅ1,700) at Seafood Restaurant Wosse on the second floor ๐
- Expect larger portions than typical Tokyo restaurants ๐
- The miso soup with fresh seaweed is particularly noteworthy ๐
Shopping:
- Focus on local specialties: kinmedai, seasonal catches, kamaboko, and Choshi soy sauce products
- Vendors are friendly and reasonably priced compared to Tokyo markets ๐
- Fresh seafood can be packed for travel if purchased early in your visit
Money-Saving Options
- Market stall dining offers better value than many Tokyo seafood restaurants
- Free parking eliminates additional transportation costs for drivers
- Free admission to the market area; only pay for food and purchases
- Combined visit with free observation of fishing port activities
Managing Expectations
What Wosse 21 IS:
- An authentic working-port market with fresh local seafood
- A more intimate, accessible alternative to Tokyo's massive markets
- A place to experience Choshi's fishing heritage firsthand
What Wosse 21 IS NOT:
- A daily tuna auction viewing experience (this is at Tokyo's Toyosu Market)
- As extensive or polished as Tsukiji Outer Market or Toyosu ๐
- A major tourist attraction with multilingual signage and international facilities
Some visitors found the market "nothing special" compared to Tokyo's larger markets, noting its smaller scale. ๐ However, others appreciated the abundance of selection, reasonable prices, and authentic working-port atmosphere. The experience is best for visitors seeking local authenticity rather than a highly curated tourist destination.
Nearby Attractions
Wosse 21 is ideally positioned for a comprehensive Choshi day trip:
Adjacent:
- Choshi Port Tower: 57.7-meter observation tower with 360-degree views of the Pacific Ocean, Tone River estuary, and fishing port ๐
Within Choshi City:
- Inubosaki Lighthouse: One of 30 lighthouses built in the early Meiji period (1868-1912) by British engineer Richard Henry Brunton, serving as a navigational beacon for over 140 years ๐
- Choshi Dentetsu Railway: Historic local railway line with nostalgic charm ๐
- Soy Sauce Breweries: Tour Choshi's traditional soy sauce production facilities, reflecting the city's 400-year brewing heritage ๐
- Cape Inubo: Coastal scenic viewpoint at the easternmost point of the Kanto region ๐
Integration with Other Locations
Wosse 21 serves as an excellent day trip destination from Tokyo, particularly when combined with other Choshi attractions. The 2-hour journey by Limited Express Shiosai from Tokyo Station provides access to a region with rich maritime heritage distinct from the capital's urban energy.
Complementary Experiences:
- Combine with Choshi soy sauce brewery tours for a complete exploration of the city's two historical industries (fishing and brewing) ๐
- Pair market visit with scenic coastal attractions like Cape Inubo and Inubosaki Lighthouse
- Consider visiting Choshi as part of a broader Chiba Prefecture coastal exploration
Logistical Advantages:
- Convenient return to Tokyo on the same day via frequent train service
- Free parking available for those on driving routes through Chiba Prefecture
- Walking distance between major Choshi attractions minimizes local transportation needs
Important Notes
Market Closure Days:
- The main Choshi Fishery Market (wholesale auction market) is not open to the public on Sundays and national holidays ๐
- Verify Wosse 21's retail and restaurant operations remain open on these days before planning Sunday visits
Cultural Context:
- Wosse 21 reflects Choshi's identity as Japan's top fishing port by catch volume (12 consecutive years) ๐
- The facility embodies the traditional Japanese concept of connecting consumers directly with local food sources
- Kinmedai fishing demonstrates sustainable practices with regulated catch limits and individual line-fishing methods
Location: View on Google Maps
Source: attractions/chiba/choshi-fish-market-wosse21.md