Tsukiji Wonderland

Synopsis: In Tokyo, Japan, the Tsukiji Fish Market is a massive complex where a wide variety of fish products are brokered. The Market employs over 12,000 workers, and about 30,000 customers conduct ...
Genre: Documentary
Director(s): Naotarô Endô
  1 nomination.
111 min


Theodore C. Bestor Social Cultural

Anthropologist Harvard University Professor

Besides all the fish

Tsukiji is an information

gathering source.

A walk through the market

lets you know that the season changed.

Japanese food

is very seasonal

and the changing of the seasons is

first seen here.

It's not that

Tsukiji's the best in the world.

There's nothing in its league.

It's the only one.

Nothing in the world compares to it.

I bet you!

The Japanese have tremendous respect

for seafood.

Tsukiji is based on an appreciation

of fresh seafood.

- Where are they migrating to?

- Sado.


I won't recommend these to you.

I stopped selling the milt today.

It's available but

the quality's not good.

- You have sardines?

- Yes, they're getting better.

But they're still spongy on the back.

Our intermediate wholesalers know fish.

No other place has so many experts.

I'm convinced about that.

The intermediate wholesalers

are knowledgeable.

They know how to grade fish.

They auction and resell the seafood

to the retailers

in a prompt and effective manner.

There are professional fishermen,

the professionals who deliver

and those who evaluate the fish.

And the chefs are at the end

of the line.

Wholesalers choose the fish

best suited to the needs

of each retailer or restaurant.

So we get to eat good fish.

The wholesalers' choices

are based on knowledge

they've accumulated.

They take pride in their work.

Your last fish was great.

I'd do anything to get one for you,

if I saw another one like that.

The wholesalers are very proud

to be a part of

the market's long tradition.

It's not just about how much

they make out of a deal.

The priority for most of them

is to provide quality fish.

They aren't focusing on making

big profits.

That isn't a source of pride

for them.

I usually show up at I AM. A little

earlier before the long weekend.

I usually show up at I AM. A little

earlier before the long weekend.

Good morning.

You have 700 boxes?

Great. How's the quality?

We get orders a night before.

Now, I am sorting the customers'

orders for fish.

20 grilled eel to L.A.

I have an order from Los Angeles.

It's 8:
30 AM in L.A.

I don't call them too early but

they call me up any time of the day.

What can I do?

Some wholesalers come earlier,

like IO PM-.

It's early but everything depends

on how much I get done now.

What we do is simple.

It's the same every day.

Daisuke Yamazaki

Intermediate Wholesaler

I process fish as soon as I arrive.

So I want the customers to come and

get it while it's still fresh.

I always come at 2:30 AM.

We process our orders the night before.

I check the orders and

figure out how to deal with them.

There's 300 jack mackerels

but the order's for 250-.

- Pack 250 of them and put the rest aside.

- I'll remove them.

Looking good.

Every fish has a different value.

The wholesalers evaluate

and sort the fish.

We auction the fish and sort it

according to the clients' needs.

That's our responsibility.

Intermediate wholesalers liaise

for the clients.

Toichiro lida

Intermediate Wholesaler

Fishermen risk their lives

to catch good fish.

But not everyone appreciates

that quality.

So we have to find suitable customers

who understand the fishes' value.

This is not a local market.

So all sorts of fish come

here from all over Japan.

We are here to pick the right

fish for my clients-.

We have a collective approach

to our service.

We have a collective approach

to our service.

When you walk down the aisles

you see wholesalers standing

at their tables.

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Submitted on August 05, 2018

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