In an effort to promote a sustainable fish diet in Japan, the Uogashi Concierge certification course teaches the tradition of quality assessment techniques passed down at the Tsukiji fish market, long the focus of Japan’s fish cuisine culture. The wholesalers at the market are “mekiki,” or connoisseurs, of fish, carefully guarding the professional techniques passed down from the Edo era. We plan to continue to protect the Tsukuji brand and carry out activities to conserve our seafood resources in order to promote a sustainable fish diet into the future.