Daiwa Sushi at Toyosu: A Sushi Set That Was Worth Every Minute in Line

I’d been told by multiple people: if you’re in Tokyo, you go to Toyosu. Not because it’s a tourist thing to do — though it absolutely is — but because the fish there is on another level. So I dragged myself out of bed at an unreasonable hour and took the train out to see what the fuss was about.

Toyosu Fish Market

The market relocated from the legendary Tsukiji site in 2018, and the new facility is massive — clean, modern, and impressively organized. From the observation deck, you can watch the wholesale floor in action: forklifts zipping around, crates of seafood stacked everywhere, and the kind of controlled chaos that feeds a city of 14 million people.

Had to get a photo with the tuna. You just have to.

The Market Street

The outer market area is packed with food stalls and small restaurants. The energy is brilliant — everyone’s there for the same reason, and the smell of grilled seafood and fresh tamagoyaki hits you from every direction.

Speaking of tamagoyaki — the queues for the egg shops are no joke. I grabbed one from a stall and it was unlike any rolled omelette I’ve had before. Sweet, fluffy, almost custard-like. You eat it on a stick and wonder why eggs don’t taste like this everywhere else.

Daiwa Sushi

Now for the main event. Daiwa Sushi is one of the most famous sushi spots in the market — no reservations, just a queue and a prayer. I waited about an hour, which honestly felt reasonable given the reputation. Sets run around ¥4,000–¥5,000 for seven pieces, and you sit right at the counter watching the chef work.

The Toro

This was the star. The toro melted the moment it touched my tongue — fatty, rich, and impossibly smooth. I’ve had toro in plenty of places, but nothing like this. When the fish was swimming in the ocean that morning and on your plate by noon, you can taste the difference. It’s not subtle.

Chutoro

The chutoro — medium fatty tuna — was almost as good. A bit more texture, a bit more bite, but still that incredible freshness. If the toro is a knockout punch, the chutoro is the sharp jab that sets it up.

Ebi

The ebi was sweet and snappy — the kind of shrimp that reminds you what shrimp is supposed to taste like before the frozen supermarket stuff ruined your expectations.

The Plates

One of the plates came out with tuna nigiri, a generous pile of uni, and a slab of tamagoyaki. The uni was creamy and briny — exactly what you want from sea urchin. And the tamagoyaki at the counter was even better than the street version. Layers of sweetness with a slight char.

The aburi (seared) tuna had a beautiful torched edge and a sprinkle of scallion. The contrast between the warm sear and the cool fish underneath was something else.

Anago and Maki

The anago — saltwater eel — was glazed and tender. Not as bold as unagi, but delicate in a way that works perfectly at the end of a meal.

The maki rolls to finish: tuna, cucumber, and scallop. Simple, clean, and exactly right.

The Verdict

Score: 9.0 / 10 — Daiwa Sushi delivers exactly what it promises: the freshest fish in Tokyo, prepared with zero fuss and total confidence. The toro alone is worth the early wake-up and the queue. Pair it with a morning wandering through Toyosu Market, a tamagoyaki from the stalls, and a photo with a giant tuna, and you’ve got one of the best mornings you’ll ever have in Japan.

Get there early. Stand in line. You won’t regret it.