How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase

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  • Published on:  Thursday, January 23, 2020
  • On this episode of Omakase, chef Ingi Son shows us how he breaks down an entire 250 pound bluefin tuna, and how he makes it into an innovative omakase at his restaurant The Shota in San Francisco.

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    For more episodes of Omakase, click here: https://trib.al/IgpHty0

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