Where to go? I am particularly keen on trying sashimi from the tail of the whale. It is the most fatty and best tasting part. I am from Norway. Here we also hunt whale. My local sushi chef (from Hong Kong) sometimes serve this Kujira sashimi from the tail of the whale. He jokingly calls it Kobe Kujira. The best parts are marbled with fat about the same degree as an A5 Waguy steak. It tastes heavenly with slices of roast garlic and soy sauce.