I am finally making my long-awaited second trip to Kaito. Thanks to CGFan for his remarkable insights during the meal, which led to one of my best ever. I know I'm getting tsuke maguro, the special inari, the anago, and some o-toro... Any new things there or specifically in season now that I should add to my must-try list?
What are some of the specialized tuna parts - i think someone had mentioned bluefin spine or something in one of their reviews, that I should be on the prowl for?
Cannot wait for Saturday and licking my lips already!!!!