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

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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

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

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