Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School | Ask Your Questions Now ›
Restaurants & Bars 2

Maguro

Desmond Tan | Apr 11, 2002 12:21 AM

Does anyone know where I can buy a whole fresh sashimi grade yellowfin tuna?

Want to stay up to date with this post?

Feedback