Whether you're a seafood afficionado or simply curious about the fish inside your canned tuna, take a deep dive into the ...

In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

S eats for Crown’s premier omakase are released at noon on the first day of each month, but you’ll need the wisdom of Yoda ...

When buying Bluefin Tuna, quality matters. Look for sushi-grade cuts if you plan to eat the tuna raw, as these cuts are treated to ensure safe consumption. Premium cuts like otoro or chutoro provide ...

Its high-fat content gives it a buttery mouthfeel that melts in your mouth, especially in the prized cut known as "otoro," which comes from the belly. This quality has made Bluefin Tuna the ...

The chef's signature dish, uni gohan with otoro, is decadent ... regional ingredients. The tuna roll is a stunner, made with ...

Marking its 50th anniversary, Kampachi brings two lady sashimi chefs from Japan for a live tuna-cutting showcase at Pavilion ...