A large collection of seafood that is delicious to eat and fun to look at, such as a bluefin tuna carving show, a nigiri sushi demonstration, and a giant paella.
November 17th (Thursday) to 20th (Sunday), 2022 Hibiya Park, Tokyo
"The 8th Japan Fisherman's Festival 2022-National Fish Market & Uogashi Festival-" where you can enjoy seafood dishes from all over the country, will be held for four days from November 17th (Thursday) to 20th (Sunday), 2022 at Hibiya Park ( It will be held in Chiyoda Ward, Tokyo. Combined with sister events and spin-off events, the total number of visitors exceeds 1 million, making it one of Japan's largest food festivals specializing in seafood cuisine.
For the purpose of supporting recovery from the Great East Japan Earthquake, we will also hold the “Discovery! Fukushima Fish Festival” (sponsored by the Fukushima Fish Festival Executive Committee) where you can taste the seafood of Fukushima called “Jobanmono”. .
free entrance. Eating and drinking charges are separate.
[Official website] https://37sakana.jp/jffes/
◎ A large collection of seasonal and fresh seafood from all over the country<br /> A large collection of seafood such as tuna, salmon, salmon roe, sea urchin, crab, and oysters. Japanese, Western, and Chinese dishes such as seafood rice bowls, fisherman's meals, hot pot dishes, seafood ramen, and paella are available.
◎ Powerful live performances<br /> Full of performances that make use of seafood, such as bluefin tuna cutting shows and giant paella. Enjoy a variety of seafood dishes that are delicious to eat and fun to look at.
◎ Expansion of store opening area Approximately 70 booths gathered <br /> The store opening area has been expanded from last year. While trying to prevent the spread of the new coronavirus, the number of booths opened was increased to about 70 booths, triple the number of last year.
・Extremely popular bluefin tuna dismantling show Offers super fresh freshly cut meat You can also taste rare parts such as middle drop and cheek meat!
At the Japan Fisherman's Festival "Toyosu Kanpei Kai Booth", a "bluefin tuna dismantling show" was held several times a day. We offer three-color bowls with large fatty tuna. Freshly cut tuna is exposed to the air for a short time and does not oxidize, so its taste is exceptional. If you win the rock-paper-scissors, you can taste rare parts such as Nakaochi and cheek meat.
・Provide fresh sushi in a live kitchen car Students from the Tokyo Sushi and Washoku Cooking College show off their skills!
In the large kitchen car set up in the “Discover! Fukushima Fish Festival” area, students of the Tokyo Sushi and Washoku Cooking College, who aim to become future craftsmen, will serve sushi made in front of visitors. The school is the only authorized vocational school specializing in Japanese cuisine. 70% of the students have honed their skills through a practical training curriculum. * The sales period will be from November 18th (Friday) to 20th (Sunday).
・Cook 150 servings at once in a huge 1.5m paella pan Paella art where you can draw pictures with ingredients
At the Eltragon booth in the “Discovery! Fukushima Fish Festival” area, 150 servings of “Joban squid ink paella” are served in a huge paella pan with a diameter of 1.5 meters. We will also present paella art that draws the official character “Mekke-chan” of “Discover! Fukushima” with ingredients such as vegetables. El Tragon is a popular Spanish restaurant in Toranomon, Tokyo, famous for its wood-fired paella. You can enjoy the authentic taste created by owner-chef Yasutake Kurihara, who trained in Spain and has won awards at international paella competitions.
・A talk show by Ms. Yumena Yanai, a talent from Fukushima who serves as the official ambassador for “Discover! Fukushima”
Yumena Yanai, the official ambassador of "Discover! Fukushima" and a talent from Fukushima Prefecture, appeared. A talk show will be held on the special stage at the venue from 4:00 pm on the 19th.
Yanai was born in June 2000. She is active as an actress and talent in various fields, such as appearing in the drama "Yuru Camp △" series and Degawa Girls in "Itte Q to the end of the world".
[Talk show overview]
・ Date and time: November 19th (Sat) 4:00 pm-
・Location: Fountain stage
・Promoting “Fukushima Local Seafood Rice Bowl” with local characters.
At the "Kanibune Fukushima Local Seafood Bowl Booth" in the "Discovery! Fukushima Fish Festival" area, you can enjoy the finest seafood bowls made with special seafood from all over Fukushima. Local characters of each production area rush to PR. "Soma Roasted Nodoguro and Flounder Pickled Rice Bowl" is promoted by the Soma Junior Chamber official mascot "Suki-chan", and "Namie's Whitebait Eating Rice Bowl" is promoted by "Udon". "Iwaki's conger eel and green onion bowl" is supported by "Uncle Hula", and "Saigo's maple salmon oyakodon" is supported by Nishigone. At the booth, we will also sell the super luxurious “Fukushima all topped rice bowl with Nodoguro” that you can taste everything.
・ Demonstrating the technique of hanging and cutting monkfish, as well as the famous fried chicken
On the special stage at the venue, he performed hanging cutting of monkfish, which is a typical winter taste of “Tokiwa Mono”. The monkfish is hung and dismantled into parts called “seven tools” such as the body, liver, skin, and gills. Deep-fried monkfish will be sold at the “Onahama pacific saury” booth of “Discover! Fukushima Fish Festival”.
[Overview of anglerfish hanging]
・ Date and time: November 17th (Thursday) 10:00 am (implemented at the preview for media)
November 18th (Friday) 4:30 p.m.
Saturday, November 19, 10:30 a.m.-
Sunday, November 20, 10:30 a.m.-
・Location: Fountain stage
・Spill the finest natural Alaskan salmon roe in a super luxurious way! Full cooperation with Alaska Seafood Marketing Association
Every year at the Japan Fisherman's Festival, the most popular item on the menu is the Kobore Ikura Don. This year, with the full cooperation of the Alaska Seafood Marketing Association, we have procured the highest-ranking and finest natural salmon roe. Salmon roe from Alaska is characterized by being “sustainable” with thorough resource management in addition to the natural deliciousness nurtured in the rich sea. This year, natural and sustainable Alaskan salmon roe will be spilled in a super luxurious way.
・Let's eat gibier and contribute to the SDGs! Gibier appears for the first time at a seafood gourmet festival
The portal site "Gibierto", which disseminates information about gibier with the catchphrase "Gibier a little more familiar than now", will appear for the first time at the "Japan Fisherman's Festival"! Gibier is the meat of wild animals such as deer and wild boar. Eating deer and wild boar captured to prevent damage to crops contributes to the SDGs. You can enjoy boar meat, also known as “mountain whale,” in long sausages and grilled skewers that are sure to look great on Instagram.
・Boil seawater in a salt pot to make salt Demonstration sales at the venue Workshops for making salt
Teshio, which has inherited the traditional manufacturing method of Ako, will manufacture and sell salt from seawater in a salt pot installed in the booth. Salt made by boiling down seawater contains sea minerals, has large grains, and has a mellow taste. You can also experience "My Spice" by blending herbs and spices with your favorite salt. Teshio's salt is also used for salt-grilled saury sold at the "Onahama pacific saury" booth. On the weekend of the 19th and 20th, a workshop will be held where you can experience making salt by boiling down seawater in a clay pot.
A large gathering of seafood gourmet food from all over the country! Japan Fisherman's Festival
・The royal road of seafood gourmet! An array of seasonal and fresh seafood bowls!
Natural Alaskan spilled salmon roe bowl 2,800 yen Left <Alaska Seafood Marketing Association>
A specialty dish that competes for popularity at festivals. Procure the highest rank and finest salmon roe from Alaska, a natural and sustainable fishery. Super luxurious spills this year too!
Three-color rice bowl with large fatty bluefin tuna 2,500 yen Center left <Toyosu Kanpeikai>
The taste of freshly cut bluefin tuna, dismantled in front of visitors, is exceptional. Eat and compare large toro, medium toro, and red meat to your heart's content!
Hokkai Hoshu 9 Kinds Seafood Rice Bowl 3,000 yen Center Right <Kita no Umi Dosanko Seafood Market>
Sea urchin, salmon roe, abalone, scallops, crab, red-spotted shrimp, yellowtail, salmon, kombu seaweed, 9 kinds of northern bounty! It is the first time in a proud rice bowl packed with.
Green Onion Toro Rice Bowl 1,600 yen Right <Tuna Wholesale Fisheries Terrace>
A tower of green onion tuna, which is a mixture of tuna fillet and meat with different textures. Seasoned so that you can feel the taste of tuna.
Strait salmon bowl 1,800 yen Left <Hokusai Fisheries Production Association>
Branded salmon raised in the rough seas of the Tsugaru Strait and the cold seawater of winter. It has firm flesh, high-quality fat, and a refreshing aftertaste!
Fatty salmon salmon roe bowl 1,800 yen Center left ＜Hana no bowl＞
Only the large fatty part of skirt steak is used. A seafood oyakodon that perfectly matches the sweetness of the fat and the saltiness of the salmon roe.
Raw Shrimp Yukke Bowl 1,400 yen Center Right <Umi no Parfait>
A new type of Korean seafood rice bowl with raw natural red shrimp marinated in a special Yukkedare sauce and topped with a raw egg.
Sea urchin covered meat sushi 2,000 yen Center right <Fish & Meat Man Kinjishi>
Luxurious sushi of Hokkaido beef topped with plenty of sea urchin and crab. Served with Hokkaido mountain wasabi and kombu soy sauce. The flavor of meat and sea urchin is a perfect match!
・Now is the season! Eating and comparing oysters from various places, including Hokkaido abalone
Grilled oysters from Noto 800 yen Left <Isao Kimura store>
“Noto oysters” nurtured by the nutritious Globally Important Agricultural Heritage Systems “Noto Satoyama Satoumi” are in season right now. Enjoy the rich, creamy and luxurious taste.
Grilled oysters from Hiroshima 600 yen Center left ＜Setouchi oyster seafood restaurant＞
Opened from Hiroshima Prefecture, one of the leading oyster producing areas in Japan. Served grilled with the shell on. Come eat in Hiroshima!
Oyster Ajillo 800 yen Center right <RISE BEACH>
Opened from Miyagi Prefecture, an oyster-producing area that has recovered from the Great East Japan Earthquake. Delivering the passion of oyster fishermen to Ajillo!
Grilled Ezo Abalone ¥800 Right <Hokkaido Harvest>
Ezo abalone, which is said to be particularly delicious among abalones, is carefully grilled one by one and served. Straighten up the flavor of abalone!
・Enriched with local specialties such as fishermen's rice, local cuisine, and hot pot dishes!
Grilled crab miso shell 1,400 yen Left <Torikane >
Red snow crab miso and meat from Tottori Prefecture are put in the shell and slowly grilled over charcoal. Enjoy the rich taste of the Sea of Japan in winter!
Grilled drool tuna with green onions 1,000 yen Center left ＜Tuna specialty store MEGRO＞
Luxuriously use 150g of tuna fatty tuna. Grilled with bonito green onions from Tono, Iwate Prefecture. With original sauce and sesame sauce.
Natural large fatty tuna skewer 700 yen center right <Rock Book Works>
Fatty wild tuna is marinated in a homemade sauce and grilled over charcoal.
Charcoal-grilled sweetfish 700 yen Right <fire place>
Crispy on the outside and fluffy on the inside! Local Niigata sweetfish are grilled with a secret blend of salt and exquisite heat. Try eating it with a round bite!
Gout hotpot 1,200 yen (left ) <Goutya>
Forbidden hot pot dishes that use plenty of printer-style ingredients such as monkfish liver, soft roe, and oysters. The rich miso soup with purines dissolved in it is exquisite!
Monkfish Liver Nabe 1,000 yen Center left <MK Foods>
A dish that uses generous amounts of monkfish liver, which is called “foie gras of the sea”. Miso from Miyagi Prefecture and vegetables are combined to warm you from the core of your body.
KINKA's Abrious – 3 types to choose from – 800 yen Center right <KINKA Sushi Bar Izakaya>
Oshizushi with grilled salmon, shrimp, and conger eel served with a delicious sauce (= abricious).
Straw-grilled seared bonito with salt 1,500 yen Right <Fireworks> Fatty bonito is grilled fragrantly with straw. I want you to simply taste it with salt and condiments.
・A wide variety of Japanese, Western, and Chinese dishes! Gibier first appeared!
Super concentrated! Whole lobster string ramen 800 yen Left <Nishiizu-cho Hambata Market>
The whole dried fish from Nishiizu Town, Shizuoka Prefecture is made into a paste to create a rich soup! Creative noodles sold out at last year's festival.
Sautéed Thai with Pisto Sauce ¥1,200 Center Left ＜Bon Quish＞
Bonquiche, which delivers high-quality fish dishes using domestic seafood to your home, has opened a special store. Sautéed fresh and meaty Thai bream. Served with a cold sauce that arranges the French classic.
Kuroge Wagyu beef salmon roe bowl 1,800 yen Center right <Hana no bowl>
Topped with salmon roe on branded meats from all over Japan, such as Omi beef, Matsuzaka beef, and Hida beef. A collaboration menu that combines meat and seafood.
Boar round sausage 800 yen Right <Gibieto>
The first appearance of Gibierto, which develops information dissemination to make Gibier (wild bird meat) more familiar. Boar meat, also known as “mountain whale,” is a sausage that is sure to look great on Instagram!
・Exquisite! Eating "Tokiwa-mono" cuisine and discovering support! Fukushima Fish Festival
The waters off Fukushima Prefecture, where the Oyashio Current and the Kuroshio Current collide, are a treasure trove of delicious seafood called Jobanmono. Please eat deliciously and support Fukushima.
“Fukushima Local Seafood Rice Bowl” <Crab boat, 5 menus>
Fukushima with blackthroat seaperch, all topped rice bowl 2,000 yen Left <br /> Seafood from all over Fukushima, including blackthroat seaperch, flounder, conger eel, whitebait, maple salmon, and green onion toro, is lavishly piled up!
Roasted Soma seared throat and pickled flounder bowl 1,800 yen Center left <br /> A dream competition between the phantom high-grade blackthroat seaperch known as white-fleshed fatty tuna and flounder, a representative of "Jobanmono"!
Namie Whitebait Eating Comparison Bowl 1,200 yen Center right <br /> Eat and compare fresh and overnight dried whitebait caught at Namie's Ukedo fishing port!
Saigo's maple salmon oyakodon 1,200 yen Right <br /> Salmon raised with great care in the clear waters of the Abukuma River has just the right amount of fat and you can eat as much as you like!
Joban Monogiri Nigiri 1,500 yen Left <Tokyo Sushi and Washoku Cooking College>
Students serve fresh “Tokiwamono” ingredients in a kitchen car full of live feeling. Show off the results of your daily training!
Fukushima beef steak topped with sea urchin and salmon roe 1,600 yen Center left <crab boat>
A collaboration menu of meat and seafood. A luxurious topping of sea urchin and salmon roe on a steak made with Fukushima's famous brand meat.
Grilled sea urchin 1,200 yen Center right <crab boat>
A local dish of Iwaki, Fukushima, where sea urchins are heaped in shells and steamed. The fragrant flavor and sweetness of the sea urchin will fill your mouth.
Hokki rice 800 yen Right <Okawa fish store>
Carefully selected large and sweet surf clams. A specialty of the Hamadori region, rice cooked in the broth of boiled shellfish and topped with plump meat.
Grilled Pacific saury 500 yen Left <Onahama saury>
Fisherman's rice of Onahama, which is made by mixing saury surimi with miso and condiments. It comes from the fact that when fishermen on board grilled it over charcoal, the fat dripped and made a popping sound.
Salt-grilled saury 500 yen Center left <Onahama saury>
In addition to the poor catch, this year's saury is often small. Carefully selected large, fatty saury landed at Onahama fishing port in Iwaki.
Joban squid ink paella 1,000 yen center right <Eltragon>
Authentic taste created by the chef of a popular paella restaurant in Toranomon, Tokyo. Cook 150 servings at once in a huge pot with a diameter of 1.5 meters.
[Daiginjo] 3 types of drinking set 800 yen Right <Fukushima Sake Brewery Cooperative>
Choose your favorite local sake from Fukushima, which has won the most gold awards in Japan nine times in a row, and compare them. Excellent compatibility with seafood from Fukushima!
*Ingredients other than those produced in Fukushima Prefecture are used in some areas. *The photo is an image.
・Thorough measures to prevent new corona infection
In addition to complying with the guidelines set by the national government and the Tokyo Metropolitan Government to prevent infection with the new coronavirus, we will thoroughly implement the maximum infection prevention measures as the organizer. Last year, in order to prevent infection, we implemented admission restrictions by collecting admission fees and changing the system, and implemented a significantly reduced scale of about 25 booths. This year, we will expand the store area and implement thorough infection prevention measures to increase the number of booths to about 70. Admission is free, and if the number of people in the venue exceeds the regulation and it becomes "dense", admission will be restricted.
|name|| 8th Japan Fisherman's Festival 2022
～National Fish Market & Fish Market Festival～
|discover! Fukushima Fish Festival|
|organizer|| SAKANA & JAPAN PROJECT
Japan Fisherman's Festival Executive Committee
|discover! Fukushima Fish Festival Executive Committee|
|patronage||Fisheries Agency / Tokyo / Chiyoda Ward, etc.||Ministry of Economy, Trade and Industry/Reconstruction Agency/Fukushima Prefecture|
|Date and time|| November 17, 2022 (Thursday) 11:00 a.m. to 9:00 p.m.
18th (Friday) 11:00 a.m. to 9:00 p.m.
19th (Sat) 10:00 am to 9:00 pm
20th (Sun) 10:00 a.m. to 6:00 p.m. *Business hours are tentative
|venue||Hibiya Park Fountain Square – Lawn Square – Nireki Square|
|Purpose of the event||Aiming to revitalize fish consumption through food festivals that offer seafood dishes from all over the country|
|Total number of stores||About 70 booths (planned)|
|The number of visitors||About 60,000 (2021/7th) ~ 170,000 (2019/5th)|
|achievement||*For the 7th event, admission is restricted by a 2-hour replacement system.|
|Admission fee||Free of charge / separate food and drink charges|
|How to purchase at the venue||Cash or electronic money (Suica, PASMO, etc.)|
|How to purchase at the venue||https://37sakana.jp/jffes/|
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