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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 of sinew from what would otherwise be a difficult piece of meat. in tow, it's well, perfect. and he cures the results, actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer, where it will stay for a week or longer at minus 82 degrees celsius. he pioneered this technique years ago in new york, where, if you bothered to ask, he would've proudly told you that the abs...

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. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. this style, yasuda practiced, was about beating your opponent as quickly and as aggressively as possible. speed. every second is important. rice is getting cold. seaweed is getting soggy. fish, less than perfect temperat...

>> anthony: wow, that's -- >> yasuda: fish is a second ingredient. the main ingredient is rice. so, my sushi is rice. [ laughter ] >> anthony: yasuda, he still trains, though his fighting days are over. he says he was tired of hurting people. he brings me to kameo dojo in asakusa to try and show me how his sushi technique and kyokushin karate are one in the same. kameo, the master.

Always 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." >> yasuda: uh, the freshest fish, there is no taste. it's just chewy, just hard. 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...

The taito ward of tokyo, another complicated warren of businesses layer upon layer, where excellent izakayas are well represented. places where a hard-working salary man can have a beer. or some sake or many beers and many sakes. and, salty, savory, pickly delicious snacks that go brilliantly with alcohol. >> bartender: this is beer. >> anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. ♪ there's kusaya, grilled, fermented fish. followed up by some skewers of