Early last week, I was lured into the in SoHo by sweet promises of freshly sliced sashimi and a chance to witness a masterful dissection of a tuna. Curious and hungry culinary students and professional chefs evidently fell for the bait too, filling up the seats in the small auditorium to witness the artful slicing and deconstructing of Kindai tuna by Chef Toshio Suzuki of , Chef Noriyuki Kobayashi of and Chef Kazuhiro Sato of Poke.
Kindai tuna is born and raised at Kinki University in Higashi-Osaka, Japan. Born in the laboratory and hand fed wild catch, they are raised in better conditions than other farm-raised tuna and offer a more sustainable alternative to wild bluefin tuna.
