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 the first time. meaning, what do i do now? i see the whole world in a different way. i often compare the experience of going to japan for the first time, going to tokyo for the first time, to what eric clapton and pete townsend must ve gone through, the reigning guitar gods of england, what they must ve gone through the week that jimi hendrix came to town. you hear about it, you go see it, the whole
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 absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. mmm. delicious. thank you very much. which is more important, the rice or the fish? rice. or what percentage? rice? more important? about 90 percent. wow. that s
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 of perfect sushi you were 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.
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 of perfect sushi you were 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 kyokushin karate are one in the same.
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 of perfect sushi you were 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 kyokushin karate are one in the same.