The experience begins at Toyosu Market, where guests observe the renowned tuna auction, a highly specialized process in which professional buyers assess and bid on whole fish. Accompanied by a master sushi chef who sources ingredients daily from both Toyosu and Tsukiji, participants gain insight into how leading culinary professionals evaluate quality and seasonality. Following the auction, guests observe the expert cutting of a whole tuna before continuing to the historic Tsukiji outer market, where traditional vendors and specialty retailers remain active. The experience concludes at the chef’s restaurant, where a curated meal is served featuring tuna sourced through the same supply chain observed earlier in the day.

By connecting market operations, specialist expertise, and the finished dining experience, the program offers a comprehensive perspective on one of Japan’s most important culinary traditions. Direct access to both the sourcing process and the professionals behind it provides a level of context and cultural understanding rarely available through conventional market visits alone.