“Kaisendon Marukita 2nd Branch” (hereafter referred to as “Kaisendon Marukita”) is a restaurant specializing in seafood bowls, as its name suggests (kaisendon meaning “seafood rice bowl” in Japanese). However, their grilled dishes and sashimi are just as popular, especially among international visitors!
Located in Tokyo’s lively Tsukiji Outer Market, the shop offers a casual and energetic setting where you can sample a variety of fresh seafood dishes.
Tsukiji Outer Market has long been a go-to breakfast spot for professionals who arrive in the early morning to shop for ingredients. Since most of them eat quickly and leave, many stores close around noon.
Even after the Central Wholesale Market moved from Tsukiji to Toyosu, most shops still close around 3:30 PM—but Kaisendon Marukita, which stays open until 9:00 PM, is a welcome presence for tourists.
Grilling up fresh seafood: the commitment behind this long-running favorite
While the hearty seafood bowls are a main attraction, for those who want to taste various seafood delicacies bit by bit, the hamayaki (beach-style seafood barbecue) is highly recommended.
Outside the shop, you’ll find a large grill and a refrigerated case filled with an appetizing assortment of fresh seafood.
After choosing what you want, pay at the counter and receive a numbered slip. When your food is ready, your number will be called. Pick it up and enjoy it at one of the standing tables out front.
If you order even just one seafood bowl at Kaisendon Marukita, you can also dine indoors, which is ideal if you prefer a more relaxed meal.
Outdoor standing tables
The ultimate indulgence: savor the full flavor of extra-large scallops
The top seller from the hamayaki grill is “Grilled Scallops,” served in their shell.
The seasoning consists of homemade nikiri shōyu made by boiling and aging soy sauce, sake, and mirin, plus rich butter.
Nikiri shoyu is known for its mild, mellow flavor and is used to enhance the natural taste of ingredients. It’s commonly found in sushi restaurants and traditional Japanese cuisine.
Torched from above for a fragrant, savory finish
While many restaurants now use gas for grilling and barbecuing, Kaisendon Marukita No. 2 has stayed committed to charcoal grilling since it first opened.
They use only high-quality charcoal from Iwate Prefecture, known for its long burn time and low impurities.
Despite the higher cost and effort compared to gas, the restaurant’s commitment reflects their desire for customers to fully experience the smoky aroma unique to charcoal and the sealed-in umami flavors of the grilled items.
Once cooked, staff will cut it into easy-to-eat sizes with scissors.
While doing this yourself might cause you to spill the concentrated shellfish broth, you can trust the experienced staff.
The grilled extra-large scallops are thick, tender, and packed with umami essence! Their rich flavor is truly impressive. Only the safe, edible parts are served, so you can enjoy it with peace of mind.
The broth, made from the scallop’s natural juices blended with nikiri soy sauce, is also exceptional. Be sure to savor every last drop without spilling a bit from the shell—you’ll enjoy the full scallop experience.
“焼きホタテ,” Grilled Scallops 1,500 JPY each (tax included) *prices subject to change based on procurement conditions
The plump “Grilled oysters” hit the spot
Another hamayaki favorite are the “Grilled oysters.” When we visited, the oysters were from Sanriku in Iwate Prefecture, a region known for oysters fresh enough to eat raw, a true luxury!
The oysters’ glossy white appearance before grilling is already mouthwatering, but once they’re plump and lightly charred over charcoal, they become a truly irresistible dish you’ll want to eat right away.
Even after grilling, their large size makes a big visual impact. If you’re an oyster lover, you might find yourself downing two or three in no time.
At Kaisendon Marukita, they’re happy to cook your oysters to your preferred doneness. To fully enjoy the oyster’s natural tenderness and juiciness, be sure not to overcook them.
“焼きガキ,” Grilled oysters 1,000 JPY each (tax included) *prices subject to change based on procurement conditions
Start by tasting it as is. With just one bite, you’ll experience the oyster’s gentle briny aroma and its deep, lingering umami.
It’s delicious on its own, but adding the condiments on the table gives it a whole new flavor. Try a squeeze of refreshing lemon or a splash of tangy ponzu soy sauce to change things up.
Premium uni and crab, best enjoyed simply
Inside the display case at the front of the store, you’ll also find fresh sashimi options. In addition to popular tuna cuts like ōtoro (fatty tuna), chūtoro (medium fatty tuna), kama-toro (fatty tuna from behind the gills), and akami (lean tuna), there’s shrimp, abalone, salmon, salmon roe, and more.
One must-try is their top-tier “Uni Premium” (premium sea urchin)
With its subtly sweet, creamy flavor and rich texture that melts on your tongue, it truly lives up to the name “premium.” Once you taste it, you’ll never forget it.
“ウニ プレミアム,” Uni Premium 3,000 JPY (tax included)
Another luxurious ingredient is snow crab, often dubbed the “queen of crabs” for its sweet flavor and ample meat. Kaisendon Marukita offers both raw and boiled versions.
(front) “ボイルズワイガニ,” Boiled Snow Crab 1,500 JPY (tax included) (back) “生ズワイガニ,” Raw Snow Crab 1,500 JPY (tax included)
The boiled version is particularly popular among international diners. The tender yet pleasantly firm crab meat is piled high—so much that it nearly spills out of the shell—making it a satisfyingly generous portion.
The crab is served as flaked meat, making it easy to eat—and as soon as you take a bite, the crab’s natural sweetness and umami delightfully spread across the palate.
One bite of the meaty crab claws—bursting with sweetness—and you’ll be hooked.
Kaisendon Marukita sees up to 800 visitors on busy days. Accordingly, they have many staff members who are multinational and provide friendly service.
With multilingual menus and staff who speak English, Chinese, and Korean, it’s also a welcoming restaurant for those who don’t speak Japanese. Feel free to ask anything if you need help.
One of Kaisendon Marukita’s biggest strengths is that it’s run by a company that owns its own seafood wholesaler.
Buyers go to Toyosu Market every morning to hand-select the best seasonal ingredients.
They keep plenty of ingredients in stock, so it’s rare for items to sell out. Feel free to visit anytime without worrying about the time of day.
Information
| Store name | 海鮮丼 まるきた２号店 Kaisendon Marukita 2nd Branch |
|---|---|
| Address | 4-13-18 Tsukiji, Chūō-ku, Tokyo
|
| Access |
Tsukiji Station 4-minute walk from Exit 1
Tsukijishijō Station 5-minute walk from Exit A1
|
| Phone number | 070-5598-0247 |
| Reservations | Accepted Phone |
| Payment |
|
| Service charge/Table charge | None |
| Hours | Mon. & Wed-Sun. 6:00-21:00（last order 20:30） Tues. 6:00-16:00（last order 15:30） |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 79 seats 13 counter seats, 66 table seats |
| Smoking | All seats are non-smoking |
| Official website | http://tsukiji-marukita.com/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of June 2025.
