I have no words for my favourite roll and after 35 years of sushi, I can still say it is rare because a chef is obliged to use whole cuts of tuna (o-toro) the highest grade and that’s just too expensive. It’s not a matter of being too expensive, it’s a matter of respecting clients and not imposing on them something that is too costly. That’s impolite in Japan although these days life is changing.

But nevertheless the chef offers us my favourite roll, and we cannot resist. By the way you must have quick fingers, this is a roll and no hashi – only hands. But quickly because the  seaweed is crackling fresh and the rice will make it soggy after a while.