At 3AM in Toyosu fish market, seafood traders sell some of the world’s best fish, regularly worth tens of thousands of dollars. Yukitaka Yamaguchi, known as the "Tuna King", has spent forty years in the business, building this into a multi-million dollar empire. "I'm always thinking of tuna, whether I'm awake or asleep." 96-year old Kanejiro Kanemoto is the fourth generation running his restaurant which serves only one dish: fresh eels. Some of the techniques haven't changed in centuries. According to his grandson, "it takes a lifetime to become a true master". Yuka Hayakawa opened an Onigiri restaurant to honour her family lineage of rice farmers. Her Onigiri is made with a modern flair, which she promotes through social media. Tokyo's culinary scene is a magnet for food enthusiasts, who appreciate the dedication and craftsmanship of the city's chefs and culinary specialists.