bluefin tuna from the tuna cowboys

We have been able to find a substainable outlet for bluefin tuna. Our contact at seafood.com hooked us up with the "tuna cowboys". These guys only use line means to catch their fish. Also the tuna must meet a certain weight to be caught. They also have a farm of tuna they use also. It is really great to see that we can learn from our mistakes and return wildlife to its original quality.

This dish contains toro, the fatty belly of tuna. It is unbelievable. It's buttery and is the best piece of fish I have eaten. This dish is served with BBQ eel and tofu.

Pickled Radish

On our 19 course chef tour menu we have radishes. The dish features two radishes in particular the watermelon radish and diakon. We make a dressing of yuzu, sugar, water, sesame, sea salt and fish sauce. The radishes are marinated for about 3 minutes. The yuzu quickly softens the watermelon radish giving it a texture of braised cabbage. The diakon takes on a slightly sweet yet acidic flavor. We paired the radishes with our cured salmon. We also shredded some crispy salmon skin for another texture. We reserved the dressing on the side as a dipping sauce for the salmon.