This is step one: Get yourself a nice bluefin tuna of ~100kg.
Steps two and three of this fotonovela are after the fold.
Once the beast is landed, start the transformation process into sushi and sashimi as follows:
Step 2: Filet the fish. If you’ve done that previously with a sea breem, mackerel, or trout, you know how that works. It’s exactly the same, just a little bigger.
… until you end up with nice sashimi pieces…
Step 3: Prepare tasty nigiri sushi (note how red the meat of the fish is) and serve them to your guests.
Step 4: Oishi!!
I would like to thank the whole crew of the Ryokan Usagiyama Hasenberg, where this event took place. In particular, I’d like to thank the owner, Mr. Kurahayashi Masafumi for making absolutely sure that all his guests are happy and satisfied (I hope there was some Toro left for him, after all…), and of course the three kaiseki restaurant chefs and Mr. Honda Nobuyasu, the sushi chef, for managing that huge piece of fish.
