I very rarely attempt to buy fish in Japan for various reasons, but of course not because of the general quality. There is no place on this globe where you can find this quality.

When it comes to fish the Japanese are masters at preparing all types of fish, and deploy various techniques including using kushi, over charcoal using think Japanese inox rods to spear the fish.

This piece of chutoro was slightly heated (virgin oil) but not colored – using low heat in a black pan.