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ようこそ、
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不思議な世界へー

TSUKIJI WONDERLAND(築地ワンダーランド)

Trailer -90s ver.-

Trailer -30s ver.-

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予告編90秒版
予告編30秒版
English Trailer
Mandarin Chinese Trailer
Trailer -30s ver.-
Trailer -90s ver.-
English Trailer
Mandarin Chinese Trailer

Introduction

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A story that transcends time to be passed on to future generations.

The curtain will fall on (nearly) 80 years of Tsukiji Market history.
A true wonderland in the culinarily world of Japanese cuisine.

It began as the Nihonbashi Riverside Fish Market during the Edo period and relocated to Tsukiji 80 years ago. Ginza, a recognized area of Tokyo’s rich culinary sophistication was located just 15 minutes away helping to foster Tsukijis prosperity throughout the years.

The Tsukiji market has been the heart of “Washoku” as the market and its surrounding areas sustained Japanese traditional food till this day.

At this critical juncture in history for the market, we present to you a film that reveals what Tsukiji stands for and why it will always have a treasured place in Japan’s history.

Pride, craftsmanship, camaraderie.
These stories from the people of Tsukiji are vividly brought to life on the screen.
Their lives which are filled with passion will capture your heart.

There are close to 14,000 people working at Tsukiji Market, and on any given day you can find 28,000 outside buyers and 19,000 vehicles entering the market.

The intensity and scale of the business makes it difficult for any media to have full access to the entire market. This was for the first time the Market granted permission for an unrestricted filming over an extended period of time.

A variety of fish and market’s scenery that changes as season passes.
Deep trust and relationship that manifest in daily conversation among professionals. People who work tirelessly and vigorously to the level where you almost hear their heartbeating….

The film reveals the true Tsukiji that you’ve never seen before and gives you an in-depth look at the tradition, craftsmanship and passion that has nurtured Tsukiji to make it what it is today.

Go behind the scenes at the ultimate food venue.
Through Tsukiji, see the essence of Japan’s seafood culture.

Interviews were undertaken with 150 individuals, beginning with the people that work at Tsukiji. Chefs of well-known restaurants such as Sukiyabashi Jiro, Sushi Saito, ESqUISSE, noma, and Rokusaburo Michiba, as well as intellectuals academics and critics talk about what makes Tsukiji so unique and special from other fish markets.
What is it we must convey to the future as our culture? This movie will also pose this question to all of us

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Crew

Director: Naotaro ENDO

Born February 14th, 1978. His independent film Guzen no tsuzuki was selected for the 27th PIA International Film Festival, and won the Audience Award. He works in a broad range, which include a documentary program (TV/DVD) about the actor Shun OGURI tackling the challenge of making his debut in a feature film, along with projects such as advertisements and music videos. This movie is his first theatrical feature film release.
 【Director Comment】
I was born and raised in Tokyo, so often saw and heard the word “Tsukiji”, but have always had a rather conflicted sense of it being a place that is rather near, but also somehow far away. We Japanese think “I do know” rather a lot about fish. However, because of being overly familiar with fish in general, and also due to the exquisite delicacy of nature, sometimes we are mistaken in regards to what we actually know, including its tastes, which leads to thinking “I intend to know”. That is what makes it difficult for Japanese people to see magnificent gourmet seafood culture in a new light. That realization occurred to me when I was visiting Tsukiji on a regular basis. And that is why it was incredibly touching to have various marine products recommended to me by the traders. However, it is not as easy to obtain these products as most of us think. By means of these foodstuffs, I began to consider the true meaning of abundance, as the reverse side of the convenient and comfortable lives that we enjoy.
The market is alive. People working in various sections, people visiting to make purchases, a total of tens of thousands of people breathe life into Tsukiji on a daily basis, an unparalleled “Wonderland” that exists only here. The source of their boundless energy lies in their mission to provide foodstuffs to the public consumer, and their pride, which lives up to the expectations of people that establish livelihoods thereby. But above all, their activity is governed by a spirit of wanting to preserve the tradition of Japanese ‘Washoku’ cuisine. At times, it appeared as if they were engaged in a struggle with some kind of massive but uncertain adversary. Thinking that I wanted to capture that living heart of Tsukiji on film, I turned my camera towards the people of Tsukiji.
Music: Takahiro KIDO
Born December, 1979. Composer. Made his debut as a member of the neo-classical/post-rock band Anoice. With the members of Anoice, he has also released many projects under the name ‘Takahiro Kido’ for other bands, including RiLF, films, mizu amane, mokyow, cru, and others. Also does CM and movie work, and music production for events. In addition, he established the music label and production agency Ricco Label, and is active as a recording engineer and producer.
企画・プロデューサー:手島麻依子 奥田一葉    
プロデューサー:中山賢一 坂口慎一郎   
撮影:木村太郎 (S.O.G) 栗田東治郎 角田真一 小林雄一郎 吉田剛毅 三木 誠/田中宏幸 堂前徹之 (S.O.G) 神戸千木 月永雄太 百々 新 石塚崇寛 里見昌彦 岸本幸久/遠藤尚太郎    
空撮:酒井隆史    
ドローン撮影:福田光司    
レストランコーディネート:辻 美奈子     
デンマークコーディネート:高田拓哉(VICE Japan) 
ナレーション:Roza Yuri    
タイトルデザイン:フルタヨウスケ    
整音:久連石由文    
カラリスト:長谷川将広    
技術協力:大萩真司    
翻訳:島内哲朗 Rosemary Dean    
スチール:フルタヨウスケ キム・アルム 田中宏幸 神戸千木 星野仁宏 遠藤尚太郎

Cast

During the 16 months of filming, more than 150 individuals were interviewed.
The true nature of Tsukiji emerges through the words that they speak.

People that work at Tsukiji

Nakaoroshi – Intermediate wholesalers

The people that buy goods gathered at the market from the wholesalers, and sell those goods at their own shops within the market, to customers that visit them.
They are a group of professionals that are experts at evaluation of fish.
At present, there are about 600 shops for brokers, who specialize in very specific fields such as tuna, high-grade fish to be used in such things as sushi, shrimp, salt-cured products, freshwater fish, etc.
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Wholesalers

Presently, there are seven wholesale companies.
Marine products are gathered not only from domestic sources, but also from production areas throughout the world, and marketed to brokers and other middle traders in the wholesale facility by means of auction or negotiated transaction.
These wholesale people are the ones referred to as ‘auctioneers’.
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Tsukiji’s customers

<Sushi Chefs>

  • Jiro OnoSukiyabashi Jiro

  • Keiji NakazawaSushi Sho

  • Ryuichi YuiKizushi

  • Takashi SaitoSushi Saito

  • Kazuo NagayamaDaisan Harumi Sushi

<Tempura Chefs>

  • Tetsuya SoutomeMikawa Zezankyo

<WASHOKU Chefs>

  • Toru OkudaGinza Koju

  • Hideki IshikawaIshikawa

  • Kazuhito HiguchiHiguchi

  • Rokusaburo MichibaGinza Rokusanntei

  • Koji WatanabeMiyoshi

<Foreign Chefs>

  • Lionel BeccatESqUISSE

  • René Redzepinoma

<Fishmonger>

  • Tsurizao MoritaFishmonger, Izugin

  • Hidejiro KandaFishmonger, Kanda-ya

<Food stylist>

  • Asomi Nitta

Academics and critics

  • Theodore C. BestorSocial Cultural Anthropologist, Harvard University Proffesor

  • Masuhiro YamamotoFood Critic

  • Yukio HattoriHattori Nutrition College’s President

  • Yumiko InukaiFood Journalist

  • Nobuko IwamuraJapanese Culinary Historian

Production Note

《Production Note》

|Causes of the film making|

We wanted to leave a record of the culture of the Tsukiji Market by using the culture of film for future generations to experience. Everything started with that idea. In the winter of 2012, producers Teshima and Okuda, who had already been captivated by the Tsukiji’s charms, caught wind of film director Endo’s desire to make a “documentary film about Tsukiji”. The two producers gave the go ahead, and the long road to completing the film began. We met the nakaoroshi, intermediate wholesalers and tried the astonishingly delicious fish, and through it all we slowly began to realize, as we learned more about Tsukiji, that we really hadn’t known anything about the place at all. To depict the Tsukiji Market is much like trying to depict the soul of Japanese cuisine, which is colored by every season, and a key component of Japanese culture as a whole. With a theme as infinitely broad as this one, how does one go about making it into a film? What kind of film should it be? Just carrying the camera around for preliminary research for the film took over

|The Path to Filming|

There was a number of obstacles to overcome over the course of making the film a reality. Especially difficult to overcome were the hurdles of getting permission to film at Tsukiji and acquiring a minimal budget. In order to portray Japan’s food culture, we decided on the concept of focusing on seasonality. To do this, we thought it would be necessary to film over a year long period. But filming over such a long term had never been done at a public market like Tsukiji, and there were also many regulations in place for media entities to follow. However, after speaking to enough people, doors began to open to us. Gradually, more and more people started to accept the intent of the film. At the same time, it was decided that we will work with Shochiku Productions for the creation and distribution of the film. In the winter of 2013, Shochiku began to speak with the Wholesale Cooperative of Tokyo Fish Market, about allowing us to film at the site. And then in the spring of 2014, we were finally able to obtain permission to film. On June 2nd, we had the press conference announcing the creation of the film. We also launched a crowd funding campaign to fund production resulting in 330 people pledging 9 million yen in support.

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|The Theme of the Film|

《The market is a living thing. It is given a new form with each day by the throngs of workers and shoppers, that great mass of humanity.》The theme of this film goes beyond just recording the daily goings-on of a market. The film had to be about the passion and the pride of the people that work there. We had to capture the very air that they breathed. Tsukiji operates as part of a very complex system. In order to capture the essence of the place, we had to sort through a massive amount of information. More than anything, we wanted to keep the film focused on people, not relying on narration, but on the voices of those who make the market what it is. Nakaoroshi, the intermediate wholesalers who work at the market were placed at center stage, with the viewpoints of the chefs and cultural personalities added to give an overhead view. On a more concrete level, we also wanted the film to make people “want to eat fish”.

|Filming Episodes|

We could talk forever about how hard it was to do the filming. We often went 24 hours without sleep, filming from late at night until the following evening. Tsukiji is a very big place, and we would have to walk the whole grounds from end to end carrying all of our equipment. It wasn’t out of the question to walk 50,000 steps a day, a distance of over 35 kilometers. We made our staff as small as possible to be able to film inside the small shops.  Especially difficult was capturing the various daily occurrences of the market, which at first glance seem chaotic, but everyone seems to know their place and purpose. Nothing seems planned, but everything moves as if it was. We were often not able to film at the right time, and sometimes, due to the weather, there was no catch to film. Things frequently did not go according to plan. There was always a feeling of tension knowing that “the things happening in front of us, weren’t going to happen again for a second take.” The videographers put their soul into capturing the moment in each take. Chance encounters often became chances to film. We often met chefs by chance in the market, and talk would eventually lead to taking footage. Many people who normally refuse to allow the media into their establishments consented to our filming if it was “for Tsukiji”. These encounters especially left us with a feeling of how integral Tsukiji was to these people’s lives.

|Precious Footage of the Grand Opening of Tsukiji|

As we were gathering more and more information for the film, we discovered that there was rare footage of the market taken 80 years ago. We wanted very much to use it to tell some of the history of Tsukiji in our film. We decided to restore the film and convert it to a digital format. It was a gamble as we didn’t know what was in it. The result was amazing. In the film was not a recording of the construction site that would later become Tsukiji, but the magnificent completion ceremony and massive grand opening.  All of this mysteriously occurred in the same year that the exact time that Tsukiji would be relocated was announced. The director muttered, “It’s almost as if the film had called us to witness the birth of Tsukiji.”

|Post-production|

Starting in February 2015, the dirctor edited the footage himself. It took ten months to go through the mass of footage of interviews with nearly 150 people and select the right words from each of them. For reasons other than that as well, post-production faced difficulties. The problem was that much of the footage was taken in varying environments. The dubbing part of the sound editing was done by Yoshifumi Kureishi who has recently worked in recording for Team Kitano. The market was full of many more conflicting sounds than expected. The film needed a subtle touch using a variety of methods. Color correction was done by Masahiro Hasegawa who has previously received passionate praise from camera men that he has worked with in commercials. Dealing with the vast number of cuts that were taken with different cameras made things all the more difficult. Without the skills of our colorist, we would not have been able to perform the difficult task of portraying the unique atmosphere of Tsukiji and bringing the fish and cuisine to the fore. Music was handled by a young and upcoming artist by the name of Takahiro Kido who heeded the enthusiastic call of the director himself. His talent has been recognized the likes of Ryuichi Sakamoto himself. He created over 20 new tracks in consultation with the director. Thanks to the combined masterful efforts of Pipeline Inc. and all of those involved with the production, the film will finally be finished in December 2015.

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【Filming Period】
16months from March 2014 to June 2015
*Serious efforts of taking raw footage began in May 2014. Additional footage was taken at the first auction of the year in January 2014, on October 23rd and November 9th, 2015.
【Total Hours of Film】
602 Hours
【Total Days Filming】
143 Days (103 days inside the market/48 days outside the market)
*On some days, footage was taken both inside and outside of the market.
【Number of People Interviewed】
Middle Traders: 81people(at 64 shops)
Workers in the market that are not middle traders: 12people
Others: 60 people

Basic facts about the Tsukiji Market

《Basic facts about the Tsukiji Market

TThe movie “Tsukiji Wonderland” is set in the Tokyo Metropolitan Central Wholesale Market’s Tsukiji Market. Since its opening in 1935, the enormous marketplace has provided seafood, fruits, and vegetables in its role as Tokyo’s kitchen. The amount of seafood it handles is among the largest in the world. The movie takes a close look at the fish market, filming for over a year.

|The history of Tsukiji Market’s seafood division|

Tsukiji Market’s seafood division has its roots in the Nihonbashi fish market. More than 400 years ago, a group of fishermen moved from Osaka’s Tsukuda Village to the new capital of Edo, where the shogun’s government had just been established. While their primary role was providing seafood to Edo Castle as the shogunate’s fishermen, they began to sell the excess catch on the riverbank near Nihonbashi bridge.
Despite these beginnings and a thriving history, the Nihonbashi fish market was destroyed in the Great Kanto earthquake in 1923. The market was relocated to Ministry of the Navy land in Tsukiji.
After struggling through many difficulties until the end of World War II, the Tsukiji Market underwent dramatic development during Japan’s rapid economic growth and is now known worldwide. But with the aging facilities now over 80 years old, relocation to a new market is planned to adapt to the market’s changing environment.

|Tsukiji in numbers|

230,836 square meters
The facility’s area. Some use bicycles to get around.
7 companies
The number of seafood wholesalers that connect fisheries and intermediate wholesalers. Shipments coming into Tsukiji Market are passed from these auction houses to intermediate wholesalers through auctions or one-on-one negotiation.
600 shops
The approximate number of intermediate seafood wholesalers. As the main characters of this movie, they set up shop under the long roof that serves as a symbol of Tsukiji Market. They each compete using their expertise and information in their specialized field (tuna, for example).
1600 tons
The amount of seafood that passes through the market each day. Due to the enormous amount of fish it handles, Tsukiji sets the standard for pricing in other wholesale markets, across Japan.
180 tons
The amount of ice that can be produced each day by the on-site ice-making factory. The movie includes shots of enormous pillars of ice being transported from the ice factory—rare footage that even people in the market haven’t seen. If you were to make shaved ice desserts with 180 tons of ice, you could make 900,000 servings!
24 hours
Tsukiji Market never sleeps. A little after midnight, the goods are lined up in the auction area. The intermediate wholesalers arrive before that at 11 p.m., and once they check the preorder slips, the one-on-one deals begin. After 4:30 a.m., the auctions begin for fresh fish, sea urchin, live fish, and tuna one after another. After 5:00 a.m. the intermediate wholesalers open for business, and close up before noon. By late afternoon, when the accounting is finishing up at offices around the market, trucks begin to arrive carrying fish for the next day. Something is always going on somewhere in the market 24 hours a day.
2,131
The number of turret trucks running around the market. With maximum loads of one to two tons and excellent maneuverability, they are indispensable for transporting goods in the market. Despite their utilitarian looks they are technically cars, and require at least a small special vehicle license to operate. They have license plates, so with mirrors attached they can be driven on public roads.

|Tsukiji trivia|

Location, location, location
The market occupies prime Tokyo real estate facing the Sumida River (also called Okawa) and is a ten-minute walk away from the Ginza area. The way from Tsukiji to Ginza (or the other way around) is one of the popular routes for Tokyo tourists.
The building
After the Great Kanto earthquake, Tokyo was reborn into a city with modern buildings of concrete and glass. The Tsukiji Market is no exception. While the basic design is based around its function as a place where fresh food is handled, elements of Bauhaus design can be seen in its windows, roofing, stairs, and more.

Kyoko Fukuchi

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マッチ
まっとん&とらじろう

マモ
まりんこ
三浦 由起子

三浦 ひろこ
ミエマン伊勢うどん
澪ちゃんママ

みどり
緑川 美麗
みみさん

宮内 和行
みゅうと
めらはるか

もっちぃ
もっつ
森 麻衣子

   森 素明、森 良子
森丘 貴宏
やっくんひろくん

藪本 雅子
山田 あつみ
やまちゃん

弥生さん
ゆーみん
ゆきぱんだ

吉岡 健
吉川 貴朗
よしたろう

りみっち
レイとアヤ
レイモンド

枠神 孝夫
渡辺 絵弥子
渡辺 伸男