Preparation of this course was entertaining to watch but naturally, I still preferred the eating part of it.
Featuring an uncommon net-caught baby tuna (weight: 26kg), it was first aged by Chef Kazu to give the flesh umami-ness. Before serving the fish to @abbeycmh, @foodiebouba and I today, he grilled it very lightly, then smoked it with a clump of rice straw. After slicing each of our portions into two bite-sized pieces, he brushed a little sauce on and dotted them with freshly-grated wasabi.
When the fish eventually entered my mouth, I could only gasp, then lose myself in the moment, wishing it could last much longer.