The idea of a tuna roll usually begins with a chef’s off cut, the cut of tuna that isn’t necessarily suitable for nigiri. But in this case, the chef uses a single cut of otoro to craft a toro-taku. The taku is dervided from takuan the Japanese pickled radish root. The additions are fresh shiso leaf and goma (sesame) and it gets wrapped into a seaweed roll and cut. The end result is a sweet, slightly bitter and nutty-fatty taste all combined that leaves with you a sense of deep taste satisfaction.