πŸ“ Location: Matsushima, Japan
🏷️ Category: Attraction
πŸ’° Cost: Varies
⏰ Best Time: See details
⏱️ Duration: Varies
🚢 Difficulty: Easy

About

Shiogama Fish Market Kaisendon Fresh kaisendon seafood bowl being prepared at Shiogama Fish Market's My Kaisendon corner

Shiogama Seafood Wholesale Market (Shiogama Suisanbutsu Nakaoroshi Ichiba) is one of the last great old-school fish markets in Japan's Tohoku Region and a culinary landmark in what locals call the "Sushi Capital of Japan." πŸ”— Located in the port city of Shiogama between Sendai and Matsushima, this working wholesale market opens its doors to the public, offering an authentic, non-touristy seafood experience centered around the famous "My Kaisendon" create-your-own seafood bowl tradition. πŸ”—

Established in its current location in 1965, the market has become one of Japan's most important fishing ports and busiest fish processing centers, with the port unloading more fresh tuna than any other location in the country. πŸ”— πŸ”—

Cultural & Historical Significance

Shiogama earned the distinction of having the highest number of sushi restaurants per capita in the entire country, solidifying its reputation as Japan's "Sushi Capital." πŸ”— The coastal waters off Shiogama are among the richest fishing grounds in Japan, and the market features at least twenty stalls specializing exclusively in maguro (red tuna). πŸ”—

Shiogama derives its name ("salt furnace") from an ancient method of harvesting salt by boiling seawater in large kettles, reflecting the city's long maritime heritage. πŸ”— The area has been settled since at least the Jomon period, and during the Nara period came under control of colonists from the imperial dynasty, becoming the most important seaport in Mutsu. πŸ”— The market was rebuilt after the 2011 Tohoku earthquake and tsunami. πŸ”—

The market contains approximately 140 shops and stalls selling fresh and processed seafood products, with 89 specialty stalls offering several hundred varieties of seafood including fresh and frozen fish, tuna, octopus, prawns, oysters, dried fish, and processed marine products. πŸ”— πŸ”—

Visiting Information

Hours:

  • Market operating hours:

    • Weekdays: 3:00 AM – 1:00 PM
    • Saturdays: 3:00 AM – 2:00 PM
    • Sundays and public holidays: 6:00 AM – 2:00 PM πŸ”—

  • My Kaisendon meal service:

    • Weekdays: 6:30 AM – 12:00 PM (noon)
    • Saturdays, Sundays, and public holidays: 6:30 AM – 1:00 PM πŸ”—
    • Rice orders accepted until one hour before closing πŸ”—

  • BBQ Terrace (outdoor grill):

    • Saturdays, Sundays, and holidays: 8:00 AM – 1:30 PM (reception closes 12:30 PM) πŸ”—

Closed: Wednesdays, Obon holidays, January 1-4 πŸ”—

Access:

From Sendai (25 minutes):

  • Take JR Senseki Line to Hon-Shiogama Station (25 minutes, Β₯330) or Higashi-Shiogama Station πŸ”—
  • From Higashi-Shiogama Station: 15-minute walk to market πŸ”—
  • From Hon-Shiogama Station: 10-minute walk to Marine Gate (ferry terminal), market nearby πŸ”—
  • Shionavi loop bus stops at "Sakana Oroshi Ichiba-mae" πŸ”—
  • City bus from JR Higashi-Shiogama Station: 5 minutes πŸ”—

From Tokyo (full-day trip):

  • Shinkansen to Sendai (approximately 2 hours), then JR Senseki Line to Shiogama
  • Total one-way journey: approximately 2.5 hours

By car: From Sanriku Expressway, Rifu-naka Interchange: 15-minute drive πŸ”—

Address: 1-20-74 Shinhamacho, Shiogama City, Miyagi Prefecture

Contact: 022-362-5518 πŸ”—

Pricing:

  • Market admission: Free πŸ”—
  • Rice and miso soup set: Β₯400 πŸ”—
  • Vinegar sushi rice upgrade: Additional Β₯50 πŸ”—
  • Seafood toppings: Β₯300-500 per pack πŸ”—
  • Average complete kaisendon: Approximately Β₯2,000 πŸ”—
  • Grill usage fee: Β₯500 πŸ”—

Best time to visit: 8:00 AM – 11:00 AM for optimal selection and atmosphere; market is most animated on weekends πŸ”—

The "My Kaisendon" Experience

The market's signature attraction is the interactive kaisendon (seafood rice bowl) experience, where visitors become chefs of their own meal. πŸ”—

Step-by-Step Process:

  1. Browse the Market – Walk through approximately 100 seafood stalls, particularly the 20+ tuna specialists, to view the incredible variety of fresh catches. Vendors display small packs of sashimi-grade seafood including tuna, shrimp, octopus, squid, salmon roe (ikura), sea urchin (uni), and horse mackerel. πŸ”—

  2. Select Your Toppings – Purchase individual sashimi pieces or pre-assembled sets from different vendors. Fresh seafood is sold in small packs priced from Β₯300 to Β₯500. Shop staff will slice fish according to your request, customizing portions specifically for kaisendon. πŸ”— πŸ”—

  3. Buy Your Rice Base – Head to the "My Kaisendon" corner at Sales Area 6 (south exit) to purchase a rice set for Β₯400, which includes miso soup. Three rice sizes available: regular, large, and extra large. For an additional Β₯50, request vinegar sushi rice. πŸ”— πŸ”—

  4. Assemble and Enjoy – Arrange your purchased seafood on the rice at the neighboring eat-in area, creating your personalized kaisendon masterpiece. πŸ”—

Additional Experiences:

  • Tuna Carving Demonstrations – Watch skilled fishmongers carve massive tuna with precision; they often offer samples to onlookers πŸ”—
  • BBQ Terrace – Available on weekends and holidays, the outdoor public DIY grill allows visitors to cook freshly purchased fish, oysters, scallops, and other seafood for an additional Β₯500 grill usage fee πŸ”—
  • Wholesale Shopping – The market allows the general public to buy products at wholesale prices πŸ”—

November Seasonal Specialties

Premium Autumn Tuna Season: November falls within the October-December window for Sanriku Shiogama Higashimono, the market's branded bigeye tuna noted for supreme freshness, fattiness, color and gloss. Only 5 to 10 fish out of 100 are certified as Higashimono, making it difficult to find outside Miyagi Prefecture and a true November specialty. πŸ”—

Weather: November in Miyagi brings cooler temperatures (average 8-14Β°C). The market is primarily indoors, though the BBQ terrace is outdoors. πŸ”—

Crowd Levels: November is outside peak tourist season, offering a more authentic local experience. Weekends remain busier than weekdays, with the market most animated between 8:00-11:00 AM. πŸ”—

Practical Visiting Tips

Timing Critical: My Kaisendon service closes at noon on weekdays (1:00 PM weekends). Plan arrival by 9:00-10:00 AM latest to allow shopping and dining time.

Cash Essential: Credit cards not accepted at most stalls; bring sufficient yen cash. ATMs available at train stations. πŸ”—

Market Etiquette:

  • Ask permission before photographing vendors or products πŸ”—
  • Respect that this is a working wholesale market where locals conduct business
  • Friendly fishmongers will help and cut fish to specificationsβ€”don't hesitate to ask πŸ”—
  • Vendors have signs indicating which seafood can be eaten raw πŸ”—

Ordering Tips:

  • Limited English spoken; pointing and gestures work well
  • "Kore kudasai" (γ“γ‚Œγγ γ•γ„) means "This please"
  • Japanese language only at most stalls πŸ”—
  • Start with a few toppings rather than overbuyingβ€”you can always return for more

Money-Saving:

  • Wholesale pricing significantly more affordable than tourist-oriented restaurants πŸ”—
  • Build gradually rather than overbuying toppings

Best Photo Spots:

  • Tuna cutting demonstrations at specialist stalls
  • Colorful arrays of sashimi packs at vendor displays
  • Your completed kaisendon before eating
  • Market interior showing bustling stall activity

What Makes This Special:

This is described as "one of the last great old-school fish markets in Japan's Tohoku Region" and a "non-tourist trap" that captures hearts with authentic local atmosphere. πŸ”— Unlike Tokyo's famous Tsukiji or Toyosu markets, Shiogama remains a genuine working wholesale market where locals shop daily, offering visitors an authentic glimpse into Japanese fishing culture.

Integration with Matsushima

Shiogama + Matsushima Day Trip from Tokyo:

Morning (Shiogama):

  • Depart Tokyo early (6:00-6:30 AM Shinkansen)
  • Arrive Sendai ~8:30 AM, JR Senseki Line to Higashi-Shiogama Station (~9:00 AM)
  • My Kaisendon breakfast experience (9:15-10:30 AM)
  • Browse market stalls and shops

Midday Transit:

  • Walk to Marine Gate Shiogama (10 minutes from market)
  • 50-minute scenic ferry cruise through Matsushima Bay islands (Β₯1,500) πŸ”—

Afternoon (Matsushima):

  • Oyster lunch at Matsushima restaurants
  • Visit Zuiganji Temple (National Treasure)
  • Explore meditation caves and coastal areas

Return:

  • JR Senseki Line from Matsushima-Kaigan Station to Sendai
  • Evening Shinkansen return to Tokyo

This combination allows seafood breakfast at "Sushi Capital," scenic bay cruise, and afternoon cultural explorationβ€”a complete Miyagi coastal experience in one day from Tokyo. πŸ”—

Location: View on Google Maps

Source: attractions/matsushima/shiogama-fish-market.md

πŸ“ Location Map