A $50,000 blue fin tuna was caught off the coast of Japan and transported to a restaurant. Chef Taka, one of the world's best sushi chefs, breaks down the 250-pound tuna, using various knives, including a $2,000 knife. The chef expertly cuts and trims the tuna, separating it into different parts, including the Otoro (fatty belly), Akami (lean part), and other sections. The chef then prepares and serves several sushi dishes, including a traditional Japanese-style sushi roll and a tuna bowl with three types of tuna. The video showcases the chef's exceptional skills and attention to detail, as well as the high-quality ingredients and techniques used in Japanese sushi preparation.
Here are the key facts extracted from the text:
1. The blue fin tuna was caught off the coast of Japan.
2. The tuna cost $50,000.
3. The chef, Taka, is one of the best sushi chefs in the world.
4. The tuna was cut apart and turned into different kinds of sushi.
5. The knives used to cut the tuna were extremely sharp.
6. The tuna's skin was thick and hard to cut through, like leather.
7. The tuna was cut into three main pieces: hakami, haraka, and harimo.
8. The most prized piece of tuna is the hakami.
9. The second piece, haraka, is still high-quality but not as good as hakami.
10. The harimo is the lowest cut of tuna.
11. The tuna was paired with soy sauce and wasabi.
12. The chef used a special type of sushi rice that was designed specifically for tuna.
13. The rice was seasoned with salt and vinegar.
14. The chef did not squeeze the rice too much, so each grain was separated.
15. The tuna was cut into different types, including Otoro, chutoro, and akami.
16. The Otoro is the fattiest part of the tuna.
17. The chutoro is a balance of flavor and texture.
18. The akami is the leanest part of the tuna.
19. The chef made a double-decker tuna bowl with three different types of tuna.
20. The bowl cost around $300.