Restaurant Travel

Now that Tsukiji Fish Market is Closed, Seamon Ginza is the Spot for Sushi That You Need to Know About

Tsukiji, Tsukiji, Tsukiji, but why is it always Marcia, Marcia, my bad, I meant Tsukiji, Tsukiji

I’m starting off with an obscure reference from the Brady Bunch because it should not be all about Tsukiji or Marcia, Marcia, Marcia!

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If Croc’s were a building, this would be it.

Ginza, Tsukiji, to Toyosu

If you want to try great sushi in the Tokyo area, Ginza is the spot, and I’m telling you that because as of October 6, 2018, the touristy Tsukiji Market shut its doors permanently in preparation for the 2020 Olympics. The new location for the fish market is in Toyosu which is slightly further out from the Tsukiji district.

tokyo-station-to-toyosu The transit times are just to give you an idea of the distance: Jiro 14 mins, Seamon 17 mins, and to Toyosu, a 59 min walking time from Tokyo Station. Google and the Google logo are registered trademarks of Google LLC, used with permission.

Seamon Ginza

My experience was at the Ginza location although Seamon also has a location in Nihonbashi in which the interior differs from Ginza, but it is equally as impressive looking.

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Don’t go around asking directions because you won’t like the (non) answers, so use this image (Seamon in between Cartier and Chanel). Google and the Google logo are registered trademarks of Google LLC, used with permission.

Ginza had neighbored the Tsukiji fish market which is possibly one of the reasons why Ginza has some of the best sushi bars in Japan such as the 3-starred Michelin Jiro Sukiyabashi (Seamon is only a couple blocks away).

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Wakarimasu ka. If you don’t understand, you just might not end up on the 6th floor.

If you still want to do the fish market, it has been moved even further out from Tokyo Station to Toyosu which is about 3.0 miles away. Ginza on the other hand is closer and it has Kyubey, Seamon, Jiro, to Itamae (to name a few) all within walking distance.

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If you managed to choose the right floor, your view should look something like this.

Aside from the new Toyosu fish market, the popular tourist spot, Sushi Dai has also made the move over to their new space, and they will all be open for business as of October 11th, 2018.

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Coming right out of the elevator, this is what you will see.

If you’re a bloody yank, you should know that sushi bars are just like burger joints when it comes to the vast range of quality and prices which is why I will explain things in relation to burgers (that’s me speak’n Murican to a fellow Murican, the way we speak in a’Muuurica!).

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In Japan, you have to be very mindful not to inadvertently take pics of other people, otherwise most businesses won’t appreciate you taking pics.

To give you a relatable idea of the scope and range of restaurants, there are very affordable kaiten sushi places which are on par with a QSR: quick service/fast food restaurants ($1 per plate) like Carl’s Jr, McDonald’s, to Jack in the Box although I would choose kaiten over any American fast food chain. Next up, are larger casual chains ($15-30) such as Sushi Zanmai that would be comparable with an In’n’Out, Mooyah, Burger Lounge, to Shake Shack. Now, as for where Seamon stacks up, they are your small casual chain ($50-$175) like the Breslin or the Spotted Pig (both in NY). Although not that much further off would be the epitome of all sushi restaurants which are well-respected restaurants ($200-300+) in which a number of them are Michelin starred sushi bars from Saito, Hatsune, to Jiro.

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My ohashi (chopsticks) and the hashioki (the holder) are there, so that your chopsticks don’t touch the surface. If they do, that’s only how savages eat which is why I use my hands.

This is a rather large sushi bar by Japan standards.

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Sekiya, is a very cool dude who has 18+ years of experience.

I should also point out that these shots are from a couple of years back because I slack on posting, but they’re still relevant.

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Dedication to your craft means shaving your head (I don’t think that applies to gangsters though, just sushi chefs) which minimizes the chances of your hair becoming an issue. It’s also hard to cover up your rockabilly pompadour with a hairnet.
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It’ll look like Matrix code if you can’t read, but all I see is a women in a red dress.
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I don’t always go around sniffing things, but the oshibori (hot towel) here were scented just like hinoki (Japanese cypress)….. I kept wanting to sniff it.
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Is this cool or what? It’s the menu.
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Right out of the gate.
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Namiki’san trying to get out of the shot, but he’s the head chef at Seamon.

I got to meet the head chef because the girl I had been dating at that time had been working part-time at Seamon, so I owe it to her to have gotten such a personalized experience.

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Seamon is part of the Kimihiko Araya PRODUCE Restaurant Group who owns the Japanese seafood company Godak. They also own and operate these restaurants: MASQ (Ginza)Kazan (Ginza)Seamon (Ginza)Seamon (Nihonbashi)GOSS (Ginza)CILQ (Omotesando)Cafe VAVA (Nihonbashi) and Shrimp Garden (Toranomon).

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Matsutake (mushroom) dobin (teapot) mushi
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This is a giveaway as to when I went since matsutake is a seasonal item usually eaten in the autumn (I went in October).
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The sushi gari (ginger) is cubed
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In Japan, I have eaten a number of things I go in thinking I know what I am in for, but I was completely speechless (it was that good, how is it just a prawn?!) after trying this prawn named tenshi no ebi or “angel prawn.”

My girlfriend at that time had mentioned how the parent company of Seamon had specialized in this prawn, but I couldn’t remember the name of. So after some researching, I found out that it is called the obsiblue which is raised in New Caledonia (off of Australia’s East coast), and if you want to know more, go read this impressive article by Jeffrey T. Iverson in Food & Drink that is posted on Centurion Magazine website. If you’re not the reading type, you can also check out the obsiblue website for the pictures.

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So there’s no confusion, you’ll be eating the things on this plate.
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Seamon serves Edomae style sushi.
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Three different types of nikiri (sauce brushed on) are used at Seamon to match the neta.
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No need for additional sauces or dipping.
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Sanma (Pacific saury)

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Zuke maguro (akami)
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I had to thrown in a side view.
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So good, sujiko (roe) and kegani (horsehair crab)
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Hey, I had to look.
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This red lacquer like interior is fit for the Star Wars Imperial Royal Guard.
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Already seasoned with the tsume (in a’Murica, we call it “eel sauce”).
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Anago (saltwater eel)
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Tamago (egg omelette)

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Looks like kuzumochi which is made of kuzuko (久寿餅 are mochi cakes made of lactobacillus’ fermented wheat starch).

Kinako is roasted soybean flour and a taste that goes back to my childhood of eating mochi aka choking hazard.

Support Toyosu, but remember there’s also Ginza (you got to love them all, like kids even though you have a favorite child)

Repeat after me, it’s all about Ginza, Ginza, Greg (not Greg Brady), and Ginza, especially if you’re okanemochi.

Pricing

Chef’s choice sushi lunch: 5,500-5,940円
Sushi lunch: 3,800-4,104円
Sushi lunch kaiseki: 8,500-9,180円

The lunches range from $49-$80

Chef’s choice dinner course: 15,000-16,200円
Special sushi dinner:
12,500-13,500円
Sushi dinner: 9,800-10,584円
Sushi kaiseki course: 18,000-19,440円

The dinners range from $86-$171

Seamon Ginza

Japan, 104-0061 Tokyo, 中央区Ginza, 5−5-13 坂口ビル
+81 3-5537-0010
www.seamon.jp
Mon-Fri: 11:30am-3:00pm, 5:00-11:00pm, Sat:  11:30am-3:30pm, 5:00-11:00pm, Sun: 11:30am-3:00pm, 5:00-10:00pm

Thank you MM for being the best hostess with the most’ess.

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