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tokyo's willing cog, in an enormous machine requiring long hours, low pay, total dedication. and sometimes, what's called karoshi, death by overwork. here in a society of tight spaces and many expectations, the pressure's on. to keep up appearances, to do what's expected. to not let the interior life become exterior. but at night, things are different. ♪ >> what do you need to know about tokyo? deep, deep waters. the first time i came here, it was like -- it was a transformative, experience. it was a powerful and violent experience. it was as if -- it was just like taking acid for ...

>> anthony: yasuda is a friend, and my master in the sense that he's taught me pretty much everything i know about sushi over the years. he's a very, very interesting and complex man, who constantly surprises. >> yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. >> anthony: that's very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they're huge. look at the knuckles, enormous from years of poundin...

And complex man, who constantly surprises. >> yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. >> anthony: that's very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they're huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. ofte...

And complex man, who constantly surprises. >> yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. >> anthony: that's very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they're huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. ofte...

Uh, thank you for coming. >> anthony: why did you do such a hard thing? >> yasuda: uh, this city, uh, tokyo, this is kind of the -- the mecca of the sushi. so, i just want to be the sushi chef in tokyo. >> anthony: yasuda is a friend, and my master in the sense that he's taught me pretty much everything i know about sushi over the years. he's a very, very interesting and complex man, who constantly surprises. >> yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. >> anthony: that's ...