Pink hunks of salmon. Raw bluefin tuna steaks. Coiled octopus tentacles. Spiny sea urchins. Wide-eyed smelt. Glistening eels. Mackerel, with their patterned backs. Silvery bonitos, fins and all.

Tokyo's fish market on Thursday opened a long-awaited outer section with Japanese-style seafood restaurants and a spa for relaxation, as the wholesale venue that has struggled since relocating ...

Japanese chef Kai Kosei offers dishes featuring "Zako," fish with little or no market value. Either because they're too small or aren't commonly eaten, they're mostly discarded. In response ...