The Masters of Tsukiji Market
We focus on some professionals and the challenges they encounter at the world-famous Tsukiji Fish Market in Tokyo. Among them, Hitoshi Fujita (60) is a seasoned Chinese chef who's relatively new to Tokyo, and a self-described Tsukiji "novice". His goal is to secure the best seafood for his guests, but will he succeed? Chef Toru Okuda (47) is said to have mastered the essence of Japanese cuisine. We follow him to Tsukiji as he takes on a new and demanding ingredient - the wild tiger puffer fish. And meet 53-year-old broker and wild tuna expert Hiroki Fujita. He says the feel of the flesh in a tuna's tail tells him instantly if it's good.
