 A huge tuna is hauled off the auction floor in Tokyo's manic fish market. (above)  Expert butchers deftly carve great sushi steaks for the city's best restaurants. This fish will end its days at the Grand Hyatt. |
The staple of sushi, the mighty tuna fish, endures an epic journey before it arrives on your plate in slivers.
Follow the 200kg monster from the Australian fishing grounds off Port Lincoln to the Tokyo market floor. Witness it processed, packed and finally served to you amid great fanfare (and expense) at the best sushi restaurants in town.
Meet Aussie tuna fisherman, Matt Waller, who also runs a tuna swim attraction in Port Lincoln
Learn how to make sushi by taking a class with one of Tokyo's sushi masters.
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