5. ちゅうとろ Chūtoro (Medium fatty tuna) @ すきやばし 次郎 Sukiyabashi Jiro Honten, Tokyo. In the book Jiro san said chūtoro is the one among the 3 maguro with the most umami (I agree!!! Hence my favorite over otoro), and when he holds it he immediately knows how fatty it is, and it takes tremendous skills to age chutoro. In my past 3 visits to Jiro #littlemeg_jiro_honten, I kept saying how the chutoro changed my life (literally, my sushi life). But for this meal it was where the strange thing happened. Instead of Jiro san himself, it was his eldest son who made the chutoro (and otoro) nigiri sushi. I am sorry to say this didn't do it. The neta might be the same, but the shari, too different. It didn't have the same mouthfeel. The shari was slightly smaller but the rice grains did not hold together and fall apart the same way. I had the shock when I had the chutoro sushi made by Jiro san himself. I was underwhelmed by this. Almost like you give an amazingly composed song but the singer could not deliver its emotion and feel. This was less because of the premium neta or flavor, but more because of its missing the "magic" between the neta and the rice . by little_meg_siu_meg http://bit.ly/1NbVl6L

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