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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 diicult 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 absolutely unbelievably sublime piece ...

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 temperature. look at his posture. a fighter's stan...

Seaweed is getting soggy. fish, less than perfect temperature. look at his posture. a fighter's stance. distance, knowing the perfect spot to be. moving in and out as needed. never out of position. timing, reacting to his customers' pace of eating. their ever-changing desires, 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 b...

Piece of perfect sushi you wer eating was frozen. mm, delicious. >> yasuda: thank you very much. >> anthony: which is more important, the rice or the fish? >> yasuda: rice. >> anthony: or what percentage? >> anthony: rice? more important? >> yasuda: uh, about 90%. >> 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 kyokush...

Tomika brings me to one of them, daitoro, to meet some friends. ♪ there's kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs a custom service company but he also teaches pole dancing for men. then, there's this man, kinoko hajime. one of the best known and most respected practitioners, a master of shibari, the art of ropes, beautiful knots, of what, for lack of a better word, we call bondage. s...