【豊洲市場】15kgの幻の「千年鯛」がヤバすぎた！寿司職人しか知らない豊洲市場の裏側　　江戸前寿司の世界｜Tokyo Sushi Master

Join a professional sushi chef at Toyosu Market! He visits the market daily, personally selecting fish based on their fat content and flesh quality. This time, we'll introduce: ✔ White sea bream costing ¥18,000 per kg (approximately ¥50,000 total) ✔ A gigantic "thousand-year-old sea bream" weighing 14-15 kg ✔ Giant hairtail fish (in season during summer), rock oysters, and young squid (baby cuttlefish)—high-end ingredients unique to Toyosu. Don't miss this behind-the-scenes look at the market! Kazuki Furukawa – Sushi to the World | Kazuki Furukawa – SUSHI THE WORLD Watch closely and learn authentic Japanese sushi techniques. This is the official channel of Kazuki Furukawa, a sushi chef who makes Edomae-style sushi in Tokyo. He shares his authentic craftsmanship and philosophy, including aged sushi, omakase (chef's choice), knife skills, and fish selection. ━━━━━━━━━━━━━━━━━━━━━━ 🍣 From Kayabacho, Tokyo. Bringing authentic Edomae sushi to the world. ━━━━━━━━━━━━━━━━━━━━━━ This is the official channel of sushi chef Kazuki Furukawa (born in Fukuoka in 1983). After training in Hakata-style sushi at the prestigious Yamanaka in Fukuoka, he worked at Edomae sushi restaurants in Ginza and Roppongi, and now, as the head chef of Sushi Fujiro in Kayabacho, Tokyo, he pursues his own unique sushi philosophy. With the concepts of "Fresh and Aged Fusion" and "East-West Fusion," he transmits a unique world that balances freshness and aging. ━━━━━━━━━━━━━━━━━━━━━━ 📌 What you can see on this channel ━━━━━━━━━━━━━━━━━━━━━━ 🐟 Fish selection and the procurement process at Toyosu Market 🔪 Authentic knife skills: Yanagiba and Deba techniques 🧊 Aging techniques (Kelp curing, salt aging, dry aging) 🍚 Sushi rice temperature, vinegar blend, and the philosophy of nigiri 🎌 The history of Edomae sushi and its continuation in the modern era 🌏 Omakase experience with foreign guests and English explanations Not flashy performances, but genuine craftsmanship. Sushi to the world. ━━━━━━━━━━━━━━━━━━━━━━ 🏯 A restaurant run by head chef Kazuki Furukawa ━━━━━━━━━━━━━━━━━━━━━━ Sushi Fujiro (Kayabacho, Tokyo) 1 minute walk from Kayabacho Station on the Tokyo Metro / Reservation only / Membership only Dinner course from ¥30,000 Reservations and details → https://fujiro.co.jp/sushi/ ━━━━━━━━━━━━━━━━━━━━━━ 🌐 English ━━━━━━━━━━━━━━━━━━━━━━ Kazuki Furukawa is a professional sushi chef based in Tokyo, Japan. After training in Hakata-mae sushi in Fukuoka and Edomae sushi in Ginza and Roppongi, he became head chef at Sushi Fujiro in Kayabacho, Tokyo. His unique philosophy — "Kan-juku Sesshu" (blending freshness and aging) and "East-West Fusion" — redefines traditional Edomae sushi for a global audience. This channel covers: • Fish selection at Toyosu Market • Knife techniques (Yanagiba, Deba) • Aging methods: Kombu-jime, Salt aging, Dry aging • Shari (sushi rice) temperature & vinegar philosophy • Omakase experience with international guests Reservations → https://fujiro.co.jp/sushi/ ━━━━━━━━━━━━━━━━━━━━━━ #sushi #EdomaeSushi #agedsushi #omakase #sushichef #ToyosuMarket #SushiFujiro #KazukiFurukawa #KayabachoGourmet #luxurysushi #KombuJime #SaltAging #DryAging #KnifeTechniques #SushiRice #TokyoGourmet #JapaneseCuisine #Washoku #TokyoSushi #Procurement #Sushi #JapaneseSushi #EdomaeSushi #Omakase #SushiChef #AgedSushi #JukuseiSushi #TokyoSushi #SushiMaster #FineDining #JapaneseFood #Washoku #TokyoRestaurant #KayabachoTokyo #DrinkAging #KombuCuring #SushiRice #Toyosu #FishMarket #TraditionalSushi #AuthenticJapanese #JapanFood #Michelin