Chutoro from Shiogama, fixed net caught, 1 day aging. One clue to how Keita-san can offer his sushi at a lower price is in the second picture. On this day, he was using cuts from the 'back' of the tuna, rather than the belly. Back meat is generally less fatty and does not have much of the highly marbled otoro. Being on the back, there is also no access to some of the richest fatty cuts like kama, sunazuri or jabara. As a result, a back cut may be 50% cheaper than a similar-sized belly cut, even from a very high quality fish. Despite this, the back cut has plenty of chutoro and a pleasantly smooth, creamy texture. In fact, some back meat, like setoro (from the shoulder area) or tossaki (from the head/neck area) is even highly prized. I make this distinction because it is one example of 'cost performance' in action: preserving taste and quality at a good price. The impact of this piece was meaty and tender, with good mineral flavor and nicely even-distributed fat and oil. Very tasty. . BTW, I mentioned the fixed net catching method above because it is a fascinating traditional and sustainable way of fishing which is used around the world. @luxeat has written a great piece on its use in Spain, and I encourage anybody interested to check out her article.