Ginza Akebono Ginza Honten

Ginza Akebono Ginza Honten is a beloved market stall in the heart of Tokyo's upscale Ginza district, renowned for its artisanal kamaboko, steamed or grilled fish cakes made from fresh white fish. The shop has been operating for decades, offering a colorful array of neatly arranged fish cakes, some shaped like flowers or seasonal motifs. Visitors can watch skilled artisans prepare these delicacies behind the counter, and the aroma of simmering fish stock fills the air. Beyond kamaboko, the market sells other seafood products such as chikuwa (tubular fish cakes) and satsuma-age (fried fish cakes). It's a perfect spot to sample a traditional Japanese snack or buy a gift for foodie friends. The surrounding Ginza area is known for high-end shopping and dining, but this market provides an authentic, down-to-earth culinary experience.

Don't miss

• Watch artisans hand-shape and steam kamaboko in the open kitchen
• Try the signature 'Ginza Akebono' kamaboko with a delicate, fluffy texture
• Browse seasonal fish cake varieties, such as cherry blossom shapes in spring
• Purchase vacuum-packed products to take home as souvenirs

Tickets & tours

Ways to visit Ginza Akebono Ginza Honten

Cheapest way inTokyo Ginza Chopstick Making Workshop5★ · 651 travelers~1 hourFree cancellationFrom$4 per personSee dates →Most bookedTokyo Ginza Sumo Experience: Performance vs Pure Practice4.6★ · 143 travelers1-2 hoursFree cancellationFrom$76 per personSee dates →Top ratedTokyo: Best Ginza Food Tour at 3 Local Eateries5★ · 105 travelers~3 hoursFree cancellationFrom$151 per personSee dates →

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Know before you go

• The shop is typically open from 9:00 AM to 6:00 PM, but hours may vary; check before visiting.
• Bring cash, as some smaller purchases may not accept credit cards.
• Photography is usually allowed, but ask permission before taking close-ups of staff.
• Kamaboko makes a unique gift; ask about vacuum-sealed options for travel.

A bit of history

Ginza Akebono has been a fixture in Ginza since its founding in the early Showa period (1920s-1930s), originally serving local residents and later gaining a reputation for quality kamaboko. It remains family-run, preserving traditional recipes.