Hello food lovers! I’m Seo, a huge fan of Ōmi beef and all the delicious treasures of Tsukiji.
Year-end at Tsukiji is buzzing with activity! Shoppers flock to the market seeking premium ingredients to celebrate the New Year. Although the market moved to Toyosu in 2018, Tsukiji still hosts many specialty shops, earning its reputation as “Tokyo’s Kitchen,” where professional chefs source top-quality ingredients.
This year, we’re featuring Tsukiji Ōmiya Butcher, a 100-year-old establishment founded in 1925. I spoke with third-generation owner Masahiro Terade about their must-have year-end products.
Top Recommendation!
Ōmi beef sukiyaki – tender, flavourful, and made from whole-cow purchases to guarantee premium quality. The lean beef for sukiyaki is the shop’s best-seller and a true Japanese culinary delight.
Also Recommended
Ōmi beef roast – low-temperature cooked for melt-in-your-mouth tenderness. A pinch of salt enhances the natural sweetness of the beef and pairs perfectly with sake.
Perfect Sake Pairing
Our pick: Special Homon Masamune
- Limited edition, only available in June and December
- Usually supplied only to luxury hotels and fine dining restaurants
- Rich cedar aroma with two years of mellow ageing
Enjoy it hot, around 60°C, for a warming, refined taste that balances sukiyaki’s sweet and savoury flavours perfectly.
In Conclusion
Tsukiji Ōmiya Butcher is open until 30th December. Beat the year-end rush and experience a premium sukiyaki feast at home or with friends. Pair it with sake for the ultimate Japanese dining experience – whether in Tokyo or overseas, bring Tsukiji’s finest flavours to your table!
Written by Seo, Diploma
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