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<p>Are you confused? I'm perplexed (and w/o a "Guide").</p><p>"Toro notten" and "kama toro", where "toro" is used as an adjective ... yes, I've heard this ... as sashimi.<br/>(BTW having been lucky enough to be around when an itamae was prepping a "cho", I'll pass on oo-toro as well as chu-toro (se-itcho *and* hara-itcho) and take the "shimo furi").</p><p>Line-caught, in-season (ike-jime) hon-maguro ... for how much/lb?<br/>A much more humble "shinko", which many compare favorably "kohada", goes for 300/400 per lb in my neck of the woods.</p><p>I've been to LA many times but never had the opportunity to go to a sushi-ya.<br/>Having lurked this board, my interest is *seriously* piqued.</p><p>Have you been to Nozawa?</p>
I am having a hard time sorting thru the computer weird word abbreviations like " etc. Anyway, honmaguro is giant blue fin and every good place gets it when they can. So, I don't know what it is that Masa has that no one else has. Kanoyama, uses many parts of the big bluefin including the eyeball and socket, also the ribs, and the guts. 15 East uses the tail, and serves various different parts of the meat from top to bottom. Very few ever eat the meat from the head, but I know a sushi chef in Japan who says the head meat is his favorite part of the tuna.
Hoho niku is beef cheeks, nothing to do with tuna. Brushstroke sometimes serves pork cheeks, kyo ya used to serve beef tongue.
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