This experience opens a rare window into the professional world of Japanese seafood.

Guided by chefs Paco and Alessio, guests enter the secret wholesale area of Toyosu Market, usually reserved for chefs, brokers, and industry professionals.

The air is filled with the briny scent of fresh fish, and the sounds of vendors calling out orders create an electric, focused energy.

Guests learn how seasonality, texture, and fat content define top-quality seafood, gaining insight into the choices behind sashimi, grilling, and aging.

Next comes the ingredient selection. You will walk through rows of tuna, sea urchin, shellfish, and seasonal fish, choosing together with the chefs. Your interests help shape the menu, which is created on the spot from your selections.

After the market, you will head to 81 in Shirokane, an intimate chef’s table.

Here, Paco and Alessio transform your selections into a multi-course meal, demonstrating knife work, filleting techniques, curing, and temperature-controlled cooking.

The chefs explain each technique in a clear, approachable way, while sharing the cultural stories behind the food and how Japanese traditions connect with global ideas.

With a small group, there is time to ask questions, taste along the way, and watch each step up close.

This is more than a typical activity. It is a close look at how seafood is chosen, prepared, and brought to life, guided by respect for Japanese ingredients and shaped by global experience.

From your first steps inside Toyosu Market to the final bite at the chef’s table, each moment offers connection, insight, and a story you can taste.