Sitting at the counter I see a regular a well-known chef who is has the top fugu restaurant in Tokyo. I recognize him but he is in casual wear so I wasn’t sure. Distracted all of a sudden the sushi chef turns and drops two pieces of o-toro and I know what I am in for. I saw this tuna last week so its week less than a week and there is no doubt that fermentation of tuna helps the taste. The longer the better taste, well no not really but like any food it has its peak and today’s tuna is at the peak. The colour is magical and the taste is long and deep but not at all any kind of ugly fatty taste – just awesome!