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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 ...

Bashas’ is holding a hiring event on Tuesday from 9 a.m. until 3 p.m. at its new corporate support center.

Whether ordering sushi on the go or dining out at a fine restaurant, here are some easy tips to ensure your food is high-quality and safe to eat.

Dancer and chef Yoko Hasebe launched Plant Sushi Yoko, a pickup and delivery service with the best vegan sushi in Los Angeles.

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...