An explosion of the taste
The best time to enjoy maguro (tuna) is December when they contain much fat by the decrease of the sea temperature. Best sushi restaurants compete for the top class maguro.
“Today we have 260-kilo maguro from Toi in Hokkaido. It’s the perfect winter maguro with the best aroma, sourness, and fat,” says Mr. Shunsuke Takaoka of Sushi Nanba with confidence.
“This is a cut called ‘harashita’. It is a part of meat on the abdomen a little close to the tail where red meat and fat are nicely balanced with both two different flavors. It has been well matured for two weeks so I’m sure the taste would explode in the mouth.”
The size of each slice of chutoro (medium fatty tuna) is fairly big for nigiri so that the guests can enjoy the true taste of maguro. The aroma, the rich and deep savor, the sweetness of the fat that only the top class maguro has, all dance at once on the tongue like an explosion.