• Experience Preium Seafood such as Bluefin Tuna, Big Eye Tuna, Fresh Hamachi, Salmon, Uni and a wide variety of local fish from around the world

• Ultimate Sushi Sampling Session including Toyosu Omakase, Tuna, Salmon, and even Wagyu Beef

• More than 50 Exhibitors from Domestic and Overseas
• Toyosu Culinary Workshop by a famous sushi chef - see below for Details!
• Famous Toyosu Japanese Fish on display at the "Toyosu Express" area 
• Knives from one of the top Japanese brands, Aoki Hamono, will be offered at an exclusive price and personalized engraving
• Showcasing trendy foods such as Matcha desserts, Ramen, Poke, and much more

Tuna Cutting Show

11:30am    Japanese Bluefin Tuna
1:30pm      Spanish Bluefin Tuna

Our expert Tuna Cutting chef, Kouma, will be doing the tuna cutting this year! Once the tuna cutting is finished, we will have 5 top executive chefs (listed below) making sushi and sashimi samples, which all of our guests can enjoy!

Sushi Chefs:

• Kazuo Yoshida from Juku
• Kaz Iimori from Blue Ribbon
• Masao Oyama from Sushi Ryusei
• Kazushige Suzuki from Onodera
• Kunihide Nakajima from Sushi Inoue

Date Maguro - Japanese Farm-Raised Bluefin Tuna

The dwindling population of Bluefin tuna due to overfishing has reached an alarming state due to the world's high demand for this seafood commodity. To help sustain consumption of Bluefin tuna, a new natural famring operation has been developed over the years just offshore of Uwajima city in Shikoku island.

This farming system combines nature and latest technology which aims for superior quality while being mindful of protecting the environment. The fish is also raised on natural feed, with no use of pellets to optimize the taste. The tuna is fished individually with hand-line so it does not stress or damage the fish upon harvesting.

Toro, the fattiest part of the tuna has a beautiful and delicate marbling which melts on your tongue as you eat. It also has a pleasant aftertaste, unlike any other farm raised Bluefin tuna thanks to the natural feed.

Toyosu Culinary Workshop (For invited guests only)

Learn about our Toyosu Express Service and how expert chefs create amazing dishes using fresh seafood from Japan!

David Bouhadana will be there to offer his elegant food presentations. He will be showcasing Japanese fish from the Toyosu Fish Market with their beautiful and delicious dishes. It will be a great educational experience for those who have never handled Japanese fish.

The concept this year's workshop is: Mini Omakase

Workshop Times:

• 12:00pm - 1:00pm
• 3:00pm - 4:00pm

Chefs:

• David Bouhadana from Sushi by Bou, http://davidbouhadana.com

Type of Fish and Techniques:

• Hirame - Sukibiki Technique
• Madai - Yubiki and Ice Water
• Akamutsu - Aburi (Torch)
• Sawara - Aburi
• Saba - Shimesaba and Battera Sushi

Venue

Metropolitan Pavilion
125 W 18th St
New York, NY 10011