Beautifully crafted Chu-Toro piece from Kyoto. The treatment is quite fascinating, apart from some aging it's been slightly boiled, then marinated for I heard 10 hours? Then just prior to serving after it's sliced, it is slightly marinated again for some minutes. This technique together with the rice Shari, brought out a more mellow and slightly acidic flavour from the melt in your mouth toro. And the slight gradation in the Chu-Toro maximizes your experience of all aspects of the tuna for me! 【Sushi Shikon 志魂】#FoodTasting #Invitation #Michelin #3Star #Edomae #江戸前 by epicurushongkong http://bit.ly/1yv5SPw

via http://on.fb.me/170PiRg