Guides
Every guide answers a question a buyer asks before ordering. No selling, just the facts a chef or a host needs.
Uni
Bafun and murasaki, the four grades, trays and brands, and how to keep it until service.
Bluefin
Akami, chu-toro and o-toro; what a saku is; slicing, resting and storing.
Handling and the Toyosu week
When fish is bought, when it lands, the cut-offs, the seasons, and how long each thing keeps.
Coming later: caviar and roe, squid and whitefish, a seasonality calendar. Each one is written when enough buyers have asked.