Forbes.com

Forbes.com

Sashimi-Grade Tuna Used by America’s Best Chefs

We are told it takes decades to become a sushi master. Watch him glide his knife in one smooth stroke through a tuna loin, receive the unraveling slice gently with his middle finger and fan it across a plate like he is laying a child into bed. Part sage, part soldier, he seems to possess a valorous loyalty to…(continue reading).