
About 40 miles South of Tokyo, Japan you’ll find the small fishing village of Misaki.
There, the Misaki Tuna Center is where neighboring chefs gather every morning at 7 am to get their hands on the prized Maguro, or Bluefin Tuna.
Master Chef and Artist, Yoshio “Oyaji” Yamada owns a restaurant called Kurobatei.
Like many of the chefs, he’s eager to get the best tuna he can for his customers.
Continue reading “#75 Tuna Skin”