Truemors
Can you spot the difference?
From L to R:
Young Hamachi, "older" regular Hamachi, and special Maguro.
What makes the Maguro so special? Chef Johnny said it was from a fish "twice the size as normal commercially available bluefin - very special." I tried it and found it certainly meatier in texture and also a little more iron rich in flavour. I also found it (maybe due to the angle of the cut) a little sinewy. Don't take this the wrong way - I'm not complaining. I love bonuses!
Kokyo Authentic Japanese Cuisine
501A Yonge Street
(416) 962-6968
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