Did You Know March 7th is Tuna Day?

March 7th.

For most, it is a day that passes quietly.

A single number on a calendar, often overlooked.

But for those of us who dedicate our lives to tuna, this date resonates with a different weight.

Tuna block - Prime No. 1 Belly

A journey beyond the ordinary

Tuna is more than just a fish.

It endures the profound chill of negative 60 degrees and passes through countless dedicated hands before arriving here.

Beneath the waves and upon the tides, someone kept watch through the night, someone meticulously selected it, and someone carefully transported it.

That is how a single piece reaches your table.

I offer a silent word of gratitude to every piece I handle.

Tuna block - Southern Bluefin Belly

A commitment to maturity

I do not use young tuna.

Instead, I select only those that have matured over 10 years in the ocean, exceeding 250 kilograms.

There are certainly cheaper ways to source ingredients.

However, the ocean must be sustained.

So, even if the pace is slower and the cost is higher, I wait for the right tuna.

This is my small contribution to conservation and the highest form of dedication I can offer.

Artisanal preparation of Bluefin No. 1 Belly

Nature as an honored guest

Nature does not simply appear.

It is a guest that arrives through immense effort and diligence.

This is why I hold a deep sense of gratitude before the food.

I reflect on how this meal will nourish someone’s day.

How this single bite will become part of someone’s memory.

When these thoughts take hold, every action becomes more deliberate and careful.

Tuna No. 9 Selection