Tuna is only part of the picture. It's the big $ but they are hitting sustainability issues.
We had great sashimi at 11 am!
I thought the yakitori was the most translatable thing. Great skill ,charcoal management critical, not a lot of things added. Pig jowl was great,ox tongue,the fat content gave it great sizzle.
I just did prawns ,garlic,chilli ,lemon,EVO,parsley on the griddle followed by steamed fish chinese style for Linda her 2 boys & nonna.