#otoro

Look at the marbling on the otoro.

Ordered to try yellowtail ぶり, big eye tuna ハチ and swordfish かじき.

Bruh, I love good sushi.

But I forgot to take a picture of the uni and the sushi/sashimi set I had. And the sake flight. 😅

Top left: oyster shooters with uni and quail egg

Top right: wagyu fried rice (that they put together at your table)

Bottom left: 2nd love of my life (behind uni) ōtoro

CONCEPTS X ASICS GEL-LYTE III OG 'OTORO' (CORAL CLOUD/PURE SILVER

Similar to New England lobster, the Japanese tuna has transformed from disregarded to delicacy over the course of history. If not all out avoided, the fish, and its attributed metallic taste, was either heavily marinated in soy or buried in the ground for four days (a practice called “Shibi”) before eating.

However, in the 1970s, tastes shifted and the Bluefin became one of the world’s most sought-after fish. Prices, defined at Tokyo’s famed fish markets, skyrocketed as desire for tuna and Otoro exploded. By 2019, it had become astronomical — Kiyoshi Kimura, the “Tuna King” broke records when he paid $3.1 for a specimen. Prices at the fish market auctions are, of course, passed to diners. The allure of the Tuna’s extra-fatty belly, “Otoro,” makes it a must-have for those sushi-counter visitors that can afford it.

Shikku is a small, elegant sushi counter inside the Tin Building down by the seaport. I took my wife here for an early Valentine’s Day dinner, since she likes omakase meals. Check out the Ride & Review video HERE: The meal started with this sashimi salad. Very light, crisp and refreshing due to the avocado sauce on there. Next, another sashimi salad of sorts, this one made even better by the…