Expensive Otoro News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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 ...

Ready for the next move. >> most people who don't understand sushi, who go to a sushi bar and say, "oh, i had the best sushi last night, the fish was so fresh. it was right out of the ocean." >> the freshest fish, there is no taste. it's just chewy, just hard. and, people think, "oh freshest should be good." but it wasn't. >> yasuda's menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo's central fish market, where nearly 3,000 tons of the world's best seafood arrives every day. but unlike most others at his lev...

And, uh, people think, "oh, freshest should be good." but, it, it wasn't. >> anthony: yasuda's menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo's central fish market. where nearly 3,000 tons of the world's best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hu...

And like thousands of other sushi chefs, he heads every day to tsukiji, tokyo's central fish market. where nearly 3,000 tons of the world's best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss. removing every bit...

Changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo's central fish market. where nearly 3,000 tons of the world's best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go fo...