An interior view of a giant tuna. Sorry if this grosses you out. To repeat, between here and the best restaurants in Tokyo, all that's going to happen is that this hunk of fish is going to be cut into smaller hunks - no cooking, no seasoning, no embellishment or alteration necessary. This idea about preparing food in the fewest possible steps, thus preserving its natural state, is a culinary philosophy that suits me just fine. A little soy sauce, a little wasabi, some rice and seaweed and pieces of giant ocean carnivore - yum!

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