Kaisendon Audio Guide
A bowl of vinegared rice crowned with jewels of the sea — tuna, salmon roe, sea urchin, and soy-marinated fish. Kaisendon is a dish the Japanese truly love, eaten as a market breakfast or a treat while traveling. Across…
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Welcome to the World of Kaisendon
Welcome to the world of kaisendon. Over a bowl of warm rice, tuna, salmon roe, sea urchin, scallop — the freshest treasures of the sea are laid out as vivid as jewels. Add a drizzle of soy sauce, dissolve a little wasabi, and with one mouthful the sweetness of the fish and the rice melt together. This is kaisendon, the seafood rice bowl. In Japan, surrounded on all sides by the sea, savoring fresh fish raw is one of the greatest luxuries. To pile that fish generously over rice and enjoy it all in a single bowl is the joy of kaisendon. It is said to have begun as a hearty staff meal for those working the early-morning fish markets. For locals, it is a treat to look forward to when visiting a port town or a market. For travelers, it is a bowl that lets you taste the day's catch in its most vivid, living form. Over the next little while, let's trace the story of this glittering bowl. Let's begin with where kaisendon was born — the history of kaisendon.
What you'll hear on site
- The History of Kaisendon ¥200 · 7 days
- Toppings and Types of Bowls ¥200 · 7 days
- Regional Kaisendon ¥200 · 7 days
- When Do People Eat It? ¥200 · 7 days
- How to Eat It and Manners ¥200 · 7 days
- Ordering and How to Enjoy It ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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