The Tuna King Reigns at Tsukiji Fish Market — Omakase Japan

Tuna changes every day, doesn't it? It changes. Tuna is a taste of absolute difference. I'm Yukitaka Yamaguchi, a tuna coordinator. I'm a perfectionist when it comes to tuna. I'm not a perfectionist when it comes to my daily life, though. It's delicious. I'm going to the next one. Let's go. At first, I think people liked tuna from the Edo period. But at that time, people didn't eat tuna. They ate it as a way of marinating red meat. Tuna is expensive now. In the old days, tuna was thrown away. But the climate has changed and there is oil. It's delicious. Tuna is delicious. People who said that tuna was delicious probably thought that tuna was a must for sushi. When sushi was born, people thought that tuna was really delicious when they grabbed various things. If you combine all the groups of our company, we have Honmaguro, Bachimaguro, Kiwadamaguro, Makajiki, and Mekajiki. There are five kinds of tuna. There are about 1,000 kinds of tuna. I'm thinking about the amount of tuna I can get. Especially in this season, the amount of tuna I can get is decreasing. This is a fish I'm keeping for tomorrow. I've been keeping this fish for a month now. It's a big fish. Basically, frozen tuna can be caught overseas. It can be caught in Ireland, New York, Canada, Australia, New Zealand, Cape Town. Raw tuna can be caught near the sea. As I said earlier, tuna caught in North Carolina and Boston can be transported by air only at that time. If you think that you have to have tuna no matter what you have, I think tuna is the most important thing. The moment I cut it, I'll be the most excited. Take the fins off. The scales are hard. I can't see the bones. What? This tuna is called Harakami. This is the most expensive tuna. That part is the most expensive. First, I'll put it on. This is Shimoda in Izu. It means that a ship has entered Shimoda. The place where I'm keeping it is called Kurose. It's near Shiba Island in Miyake Island, Tokyo. Is it good? It's great. I don't need this part. If I leave this part, the blood will flow and get dirty. Of course, I'll take it after I put the eyes on it. The eyes are different from the real ones. This is a trust relationship. I'm tied to the customers, so I ask them to clean it up and take it out. It's better to clean it up, because it's in good condition. This is the most expensive tuna today. This is a sushi restaurant in Kitatsuboshi, Japan. One of the things I value is the softness. A hard tuna doesn't blend well with the rice when it's made into sushi. It's hard to find a tuna like this. It's great. You have to buy a tuna and cut it. I bought a tuna for 6 million yen the other day. Basically, I sold it for 2 million yen. I'm always excited when I like a high-priced tuna. I can't use all of this. It's not good. There's a lot of salmon roe here, too. It's not good. Japanese people never treat tuna like this. Japanese fishermen would never do that. I'm in trouble. American fishermen do leisure fishing in Boston, for example. Of course, some of them do it for a living. Japanese fishermen never hurt the most important part of a product like this. When you put this in the water, it makes a sound. Japanese fishermen never hurt the most important part of a product like this. If you're going to sell it in Japan, I want you to bring it in Japanese quality. I'm losing a lot of money. I'm so stressed out. I sleep every night. I sleep for four hours a day. If I can't sell a product as a professional, I'll stop selling tuna. When I was 22, I wanted to be the best tuna seller in the world. My favorite tuna. I like to taste the fat in winter and enjoy the scent in spring. But I don't have any fat in summer, so I feel the joy of fat. I think that's good. My favorite tuna has the best balance. I like the tuna that can be caught in April and May. I like the tuna that can be caught right around Sadogashima in Nihonkai. I like the tuna that can be caught in low-lying areas. I have about a hundred of them a year. I buy tens of thousands of them, but I only have about a hundred of my favorite tuna a year. I don't put a price on it. I buy as many as I can. The tuna I taste is wasabi. Customers bring it to me as a gift. It's all wasabi. Usually, I don't eat it without rice. Why? Tuna changes every day, right? I look at the changes. For example, I look at the taste of the day. New fish don't change much. But after a day or two or three days, the taste of the fish comes out. The tuna eats Nishin. I eat Nishin for about three days. No matter what kind of tuna it is, it tastes the same. This is Shimoda. Why is Japanese tuna delicious? Japanese small fish are delicious. Whether it's a horse mackerel, a sardine, a mackerel, a squid, or a yellowtail. It's delicious because I eat it. Tuna that goes well with sushi is very important to me. It's one of the most important things. It's my job to put it out in a variety of situations. My father said, If you want to run a tuna shop, you have to be independent. When I was in college, I started a business with my father 35 years ago. It's the beginning of a tuna shop. It's what I like. I think everyone is the same. You do what you like by yourself. You're just taught what you don't like. I really liked tuna. So I studied it by myself.