A salmon shop, wild only.
At the Tsukiji Outer Market, only wild salmon is sold. Tokishirazu, sockeye, Nanbu-hanamagari salt-cured salmon, extra-dry sockeye—each season and species read and sourced accordingly. The shop opens at six in the morning, laying out that morning's selection on ice.
On the counter, only wild salmon. Tokishirazu, sockeye, Nanbu-hanamagari shio-biki, extra-dry sockeye—whatever the morning market turned up, laid out on ice, waiting.
A whole fish gets cut into fillets at grill-ready thickness. Gifts are wrapped in noshi and paper. Both are free. Cash only.
On ice,
that morning’s salmon.
The front is just ice and a cutting board—a tiny opening. At six in the morning, the day’s salmon is laid out on the ice and sold through by mid-afternoon. No mail order. Only for those who come, from one slice, handed over.