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In Tokyo’s Tsukiji district, there is a female tuna dismantler known as the “Tuna Princess” for her impressive skills in cutting up giant tuna. We interviewed her about her passion for tuna, a profession she has dedicated her life to.
■Tsukiji’s only Tuna Princess A woman skillfully cuts up a bluefin tuna with a long knife. Passersby stop in their tracks, watching intently. Tourist from South Korea: “So powerful!” Tourist from Canada: “She’s like a ‘samurai.’ It looks just like a ‘sword.'” This woman, who is admired by foreign tourists, is Takahashi Rina (31), a tuna dismantler working at Kitani Suisan, a long-established wholesaler in Tsukiji. “(Q. Why did you decide to become a tuna dismantler?) Isn’t it cool? Dismantling huge tuna. I wanted to do something that not many people do.” There are said to be around 500 tuna dismantlers in Toyosu and Tsukiji combined. Among them, only two are women.
In Tsukiji, Takahashi is the only one. “Tuna Princess,” who amazes and brings smiles to people with her masterful knife skills, shares her passion for tuna dismantling. “Good morning.” “(Q. Is it always like this?) Yes. On rainy days I take a taxi, but since I have to go to work when there are no trains, I’m going by bicycle today. See you later!” 20 minutes later, she arrives at the Tsukiji shop. She goes to work at 4am every morning. Kitani Suisan handles fresh seafood, selling it to restaurants as well as selling it in their shop. After Takahashi finishes preparing to open, she heads to Toyosu to buy supplies. “I eat ice cream on the way.” Eating ice cream every morning seems to be part of her routine. “I can’t stop. I always end up eating it at this time, without thinking. That’s the manager’s.” Her main target for supplies is, of course… “The president handles the tuna auction, so we don’t do it. I’m going to go and gather the other fish now.”
■Reasons for choosing the path of a tuna dismantler At the auction, wholesalers and others assess the quality and bid on prices, and the person who makes the highest bid wins the tuna. Takahashi watches the process with admiration. “They move their fingers so fast, I can’t keep up. It’s done by powerful people from each company. It’s cool. I hope I can do it someday.” Afterwards, they load the purchased seafood into the car. The biggest catch of the day is a bluefin tuna from Fukui Prefecture weighing over 230 kilograms. Tsukiji Kitani Suisan Manager Miyashita Taro: “Roughly, one tuna costs around 1 million to 1.5 million yen. It’s like a kei car.” Takahashi: “It’s cool. I’m happy when it’s big. I’m excited today!” The giant tuna arrives at Tsukiji.
Four people work together to lift it onto the platform. This is where tuna dismantler Takahashi’s skills come into play! “I’ll fillet it! I do most of it by myself, but sometimes I need help holding it down because I don’t have much strength, so I ask for assistance in those situations.” Holding three knives longer than her 162cm height, Ms. Takahashi faced the tuna. She began filleting without hesitation, but her choice to become a fish filleter was sparked by a sudden curiosity. Born in Tokamachi City, Niigata Prefecture, Ms. Takahashi grew up in a bright and carefree environment surrounded by nature. After graduating from high school, she got a job at a design company and worked there for seven years.
One day, she saw a young woman buying a whole fish at a supermarket, which sparked her interest in filleting fish. She says that this eventually turned into a dream of “wanting to fillet a tuna.” “The biggest fish I could think of was a tuna, so I thought tuna were cool and it would be great if I could do it. If I’m going to study, I might as well do it at the market that’s said to be the best in Japan.” “It’s hot! I’m drenched in sweat.” She called every fisheries company in Toyosu and Tsukiji, but was often turned down. “I was rejected and rejected and rejected, with people saying, ‘You’re a girl, so you shouldn’t do it,’ but the one who came was our current store manager, Taro-san. He listened to me until the end.” The store manager spoke about the situation at the time, saying, “She called me and said, ‘I want to fillet tuna,’ and I thought that more than age or gender, it’s about whether they’re motivated or not. If they’re only thinking, ‘Maybe I’ll do it,’ they won’t last long. I thought guts were the most important thing, so I asked her to please do it.”
■ TakahashiRina’s dream She got a job at Kitani Suisan, and this is her seventh year there. In order to fillet a lot of tuna, she has to sell a lot, so she is focusing on “in-store sales.” “This is my secret notebook. I write ‘delicious’ and ‘thank you’ from various countries, and I’m becoming friends with them.” Thanks in part to Takahashi’s cheerful customer service, in-store sales, which used to be around 30,000 yen a day, have grown rapidly to a peak of 700,000 yen. On her days off, Takahashi enjoys girls’ nights out with her friends. She also makes sure to film videos to post on social media.
Friend Sarina Yuzawa says, “I really admire her for her smiling customer service and her personality.” It’s all to get more people interested in tuna. And also to grow as a tuna filleter herself. “At first, I couldn’t see the bones at all. I was scolded a lot while I was being trained.” The manager’s strict teachings were “tough love.” Now they have a well-matched master-apprentice relationship. There were moments when she struggled a little with the giant tuna weighing over 200 kilograms. She continued filleting, and after about an hour of work, “That’s the end of the big work. The tuna is filleted into five pieces: the belly and back of the upper body, the belly and back of the lower body, and the bones.” After successfully filleting the giant tuna, she sells it relentlessly.
At Kitani Suisan, the general public can also purchase tuna bowls and other items. What is the “certain dream” that Takahashi has in mind? “I hope this industry becomes one where anyone who wants to do it can do it, regardless of experience or gender. Tuna has made me a unique person, someone who was nobody before. I’m in a position where I get attention and people stop to take a look because I’m a woman. My goal is to be able to convey the techniques and the deliciousness of tuna to many people. I want to give back to the fishing industry.” (From the broadcast on April 29, 2026) [TV Asahi NEWS]
