The last king of tuna, Mr Yamaguchi

Yukitaka Yamaguchi is, without any doubts, a very important man at Tsukiji market and one of the most fascinating people I’ve ever met in Tokyo. If you have ever been to Tsukiji market, you might have seen him in his blue uniform, focused slicing tuna, making calls and serving such sushi masters as Takashi Saito as well as many other top chefs in Tokyo. Thirty-five years ago, Yukitaka Yamaguchi’s father, himself a tuna broker, asked his twenty-year-old son if he would like to start a company. Together, they built the Yamayuki Group. At first, the company worked mainly with frozen tuna; today, 70 to 80 percent of the fish Yamayuki handles is fresh. Under Mr. Yamaguchi’s leadership, the group has grown to include several companies: Yamayuki, a tuna wholesaler; Tsukiji Daitoyo, a general fresh fish retailer; Nozomi, a high-end fresh fish retailer for top restaurants; Yukiya, a fish retailer at the Tsukiji outdoor market; and Yamayuki Oota Shiten, a fish processor and distributor. The group opened its first restaurant in August 2017, in Azabujuban. <a href="https://luxeat.medium.com/the-last-king-of-tuna-mr-yamaguchi-9f7cb5ea0916">Click Here</a>