Arrive around 5 a.m. if you want to watch all the haggling between buyers and sellers, the chefs scoping out the best catch, and the auctions in which a bluefin tuna may go for thousands of dollars. (The sheer volume of fish here will leave you wondering how any are left in the ocean—best to avoid if you get queasy.) The seafood is unlike anything you’ve seen before: buckets of prehistoric-looking sea snails alongside tanks of crab and lobsters the size of well-fed house cats. Indulge in multiple sushi breakfasts at the bars nestled within the market (Sushi Dai is the best).

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