6. おおとろ Ōtoro (Premium fatty tuna) @ すきやばし 次郎 Sukiyabashi Jiro Honten, Tokyo. In Jiro Gastronomy Jiro san mentioned that he did not just want otoro full of fat. He wants his maguro to have 「香り」Kaori (aroma), and his supplier understands that hence they will give him the kind of maguro he wants. And he said the best otoro is from Ohma 大間 and Aomori 青森, and even from Ohma there is only 1 out of 100 that meets their standard. I didn't doubt anything he mentioned here, because his otoro was never about explosion of oil but rather a longer lasting maguro and otoro oil flavor. But again, this piece of nigiri, being done by his eldest son, was again very underwhelming. In fact there was a big den in the shari, the shape was quite poorly constructed. If the neta was superior, the shari did not pass. While I understand that Jiro san wants to pass the torch to his eldest son, to be honest (I am so sorry but I don't want to lie...) I think it is a long way for him to reach the same level. Even Takahashi san at Harutaka is much superior in Jiro style sushi compared to Jiro san's elderest son by little_meg_siu_meg http://bit.ly/1wPPwkY

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