Thank you for always using Gyoko Marche.
The Gyoko Marche began in May 2011 and is now in its 15th year.
We would like to express our sincere gratitude to all the customers, exhibitors, and producers who attended the event, as this would not have been possible without their support.
The venue will be relocated from October 24, 2025.
[New venue]
Near Shin-Marunouchi Bldg. Building underground entrance (underground in front of Marunouchi Station)
(Look for the "Starbucks Coffee Shin-Marunouchi Bldg. Store")
The event will be held every Friday from 11:30 to 19:30.
We will continue to provide a wide variety of ingredients to everyone as a "city market."
We look forward to seeing you all there.
“Every Friday” is Marche Day!
The Marunouchi Gyoko Marche was launched in 2002 with the cooperation of Aozora Ichiba, represented by actor Toshiyuki Nagashima, with the idea of creating a market in the heart of the city where local ingredients could be easily purchased.
Located in Marunouchi, Tokyo, near the basement entrance of Shin-Marunouchi Bldg. Building (underground in front of Marunouchi Station), producers will be selling safe and delicious seasonal ingredients and food products directly.
Even if you've never tried an ingredient before, it's okay! One of the attractions is that you can buy it while enjoying conversation and learning how to prepare it deliciously.
◆Recommended information for Friday, May Fri
"Ishiru (Ishiri)" from Ishikawa Prefecture is a traditional fermented seasoning that embodies the climate and flavor of Noto.
In the Oku-Noto region at the tip of the Noto Peninsula, the technique of producing fish sauce—a liquid condiment made by pickling sardines and squid in salt, allowing them to ferment and mature—has been passed down since the Edo period. The only ingredients are seafood and salt. Because fresh seafood from the Sea of Japan is used, there is almost no fishy smell, and it is characterized by its mature aroma and rich, deep umami flavor.
Noto's "ishiru" is said to contain a very high amount of total free amino acids, which are the source of umami, compared to grain soy sauce and fish sauces from overseas. Recently, it has been re-evaluated as a slow food that is kind to both the body and the environment.
In Noto, it has been widely used in Local Cuisine as well as in sashimi and simmered dishes, but it is also versatile as a secret ingredient in Chinese Cuisine, Italian Cuisine, and Ethnic Cuisine. Adding a few drops to the dressing of a salad with summer vegetables such as tomatoes and cucumbers is perfect for summer.
◆ Dates in May
Friday, 8th; Friday, 15th; Friday, 22nd; Friday, 29th
◇Check out the opening details on the Aozora Market website! Click here >>
\We are looking for vendors!/
Contact us here to inquire about opening a store!
