Ive been to Kabuto A&S and done the tuna sampler... but cant remember the differences... maybe i just need to go back. usually i go to ebisu and when i get tuna (maguro) its a nice solid fresh cut. sometimes however it is slightly thinner and has ridges... horizontal ridges running perpendicular to the length of the tuna and where the ridges join it is very very thin.. it also seems as if it is a slightly thinner cut and maybe slightly less deep red, more pinkish. is this bluefin, a premium maguro, or just a difference in how its cut? im fairly sure its a different kind than regular maguro and i love the taste and texture. thanks for the help..
btw my description was how it looks as nigiri.