Chirashi-don combines the simple elegance of fresh raw fish with the laid back informality of donburi, the quotidian rice bowl. The specialty at Uogashi Senryo in Tsukiji is kaisen hitsumabushi, a kind of chirashi donburi tossed with various morsels of raw fish and topped with creamy uni sea urchin and ruby red ikura salmon roe.
Eating it involves a procedure that borders on ritual.
The fish and rice are first mixed with soy sauce and wasabi, and later with pickled vegetables. When most of the mixture has been eaten, dashi broth is poured over the remaining third, which is consumed as a soup.
Uogashi Senryou, 4-10-14 Tsukiji, Chuo 104-0045 Tokyo Prefecture;