4 hours off the plane and we are at our local Kaiten (rotating) sushi place in Nishi-kasai. This has become a tradition, especially since we’ve been in Cambodia where we have only a couple of places to get sushi and when we do, the fish pieces are ½ the size as here, the rice has too much suger and the temperature is wrong. It’s nice to be home.
The piece on the gold plate is O-Toro the fattiest and most expensive part of the Tuna, which is why it’s on a gold place. Each plate color indicates a different price. Bluefin Tuna is way overfished and the stock is suspected to be near collapse unless farming can be a real solution. So, I know I should not eat it but instead I try to relegate it to a few times when I visit here, and then abstain the rest of the year.