Overview

This is more than just a rare opportunity to step inside Tokyo’s restricted wholesale area—a sanctuary normally reserved for the culinary elite. What makes this experience truly unique is the direct connection between the market and your plate. Under the guidance of a chef with a Michelin-starred background, you will not only witness the "professional eye" in action but also actively select the specific seafood you wish to eat. From seasonality and fat content to texture and origin, you will participate in the high-level sourcing process behind world-class cuisine. The journey continues at the chef’s private restaurant. There, the very ingredients you selected are transformed into a bespoke, multi-course meal prepared exclusively for you. From the first selection at the market stalls to the final masterpiece at the table, witness and taste the complete, uncompromising process of high-end Japanese gastronomy. This is the only experience of its kind. From selection to plate, this is the full process behind high-level cuisine.

[ Experience Flow ]
① Meet at Shijō-mae Station (6:30 AM)
Meet your host and chef at Shijō-mae Station, the gateway to Toyosu Market.

② Toyosu Market – Restricted Wholesale Area Experience (6:45 – 7:30 AM)
Step into the working environment of Toyosu Market. You will learn how professionals evaluate seafood based on

- Seasonality
- Fat content
- Texture
- Species and origin

You will also meet specialized vendors who supply Tokyo’s top restaurants. Observe real interactions between vendors and buyers in a fully operational market.

③ Ingredient Discovery & Selection (7:30 – 8:15 AM)
Continue through the market and begin selecting ingredients directly with the chef. Depending on availability and your curiosity, this may include:

- Bluefin tuna
- Sea urchin (uni)
- Rare seasonal fish
- Shellfish and crustaceans

Your selections will define the menu.

④ Vegetable & Dry Goods Market (8:15 – 8:45 AM)
Explore the market’s vegetable and dry goods wholesale area, discovering unique Japanese ingredients and the broader ecosystem behind the cuisine.

⑤ Transfer to Private Chef’s Table — 81 (Shirokane, Tokyo)
After the market, you will transfer to our private omakase chef’s table located in Shirokane, Tokyo, a short distance from Toyosu Market. For your transfer, your guide Alessio will arrange a taxi or Uber on your behalf and provide the driver with the address before departing separately by motorcycle to greet you at the restaurant; please be aware that the estimated fare of ¥4,000 is not included in the tour price and must be paid by credit card.

⑥ Private Chef Table — Preparation & Cooking Session (9:30 – 10:30 AM)
Guests are welcomed inside the kitchen, creating an intimate and direct interaction. The session begins with an introduction to the selected ingredients and how they will be used. The chef will then prepare the dishes in front of you, including:

- Fish filleting and breakdown (depending on selection)
- Japanese and international knife techniques
- Explanation of preparation methods (raw, curing, cooking)
- Insights into seasoning, timing, and temperature control

This part of the experience is interactive and educational.

⑦ Private Meal — Tasting Experience (10:30 – 11:30 AM)
Once preparation is complete, guests are seated at the chef's table and served a multi-course meal based on their selections. The menu is fully bespoke and may include:

- Sashimi-style preparations
- Lightly cured or aged fish
- Grilled or warm dishes
- Seasonal accompaniments

Each dish is presented and explained by the chef.

Our Chef and Guide

Paco La Monica - Executive Chef at 81 (on the left)
With a career spanning some of the world’s most acclaimed kitchens, Paco La Monica brings a deep well of global experience and culinary insight. Trained at Noma (Copenhagen), Gaggan (Bangkok), and KOKS (Faroe Islands). In Japan he co-managed a boutique hotel in Nagano and studied kaiseki at Satoyama Jujo. Former Sous Chef at Gucci Osteria Ginza and Executive Chef at the American Club Tokyo, where he led the kitchen build and opening from scratch. Now co-leading the next chapter of restaurant 81, developing a new culinary horizons between Tokyo and Niseko.

Alessio Gorni - Brand Engagement at 81 (on the right)
With a multidisciplinary background spanning fine arts, event production, and hospitality, Alessio has worked across Europe, Australia, and Japan, building a career at the intersection of creativity and communication. From opening a community oriented pizza store in his hometown to high-performing PR and sales in Japan roles, he lastly co-founded a platform for creative avant-garde art experiences in Tokyo and now bridges vision with execution for 81, connecting concept, experience, to partners and clients.