Thank you very much for visiting us throughout February.
The theme of our event was “Three Sake Selections to Pair Perfectly with Plump, Juicy Oysters.”
At Tabitebako, we served fresh oysters sourced from Tsukiji Kyo-tomi, gently steamed in sake to lock in their rich, savoury flavour.
Interestingly, oysters have two peak seasons: summer and winter.
Summer oysters(June–August), known as “Iwagaki” (rock oysters), are characterised by:
* Large, satisfying portions
* A light, refreshing and juicy taste
In contrast, winter oysters, “Magaki” (Pacific oysters), are:
* Smaller than rock oysters
* Rich, creamy, and packed with umami
After spawning, oysters tend to lose some of their flavour, which makes the period just before—around January to early March—the very best time to enjoy winter oysters at their finest.
One of the true delights of oysters is how their flavour changes with the seasons.
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Fresh Oysters You Can Only Truly Enjoy in Tsukiji
Seafood from Tsukiji is renowned for its exceptional freshness.
You can bring your freshly purchased oysters back to Tabitebako to enjoy them on the spot, or take them home to prepare at your leisure—both are wonderful ways to savour this Tsukiji-exclusive experience.
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A Casual “Kaku-uchi” Style – Bring Your Own Welcome
At Tsukiji Kaku-uchi Tabitebako, you’re welcome to bring in items such as oysters and tuna purchased from the Tsukiji Outer Market.
We’re also delighted to welcome many guests from overseas.
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Do come and enjoy the perfect pairing of Japanese sake and the freshest seafood.
We very much look forward to welcoming you.
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Written by Seo, Sake Diploma Holder
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