Chapter 628: Blue Diamond of the Sea, Ingredients More Expensive Than Gold
After Ren finished outlining the minor, easily correctable shortcomings in Alice's dish, he didn't say anything more. The critique had been overwhelmingly laced with praise, causing the tension to visibly drain from the young Nakiri's shoulders as she let out a long, dramatic exhale of relief.
Nakiri Mana offered a soft, elegant smile. "You did wonderfully, Alice. The execution was merely a bit unpracticed. With time and repetition, that refinement will naturally come to you."
"Mm! Thank you so much, Aunt Mana!" Alice beamed, her energetic spirit fully restored.
Standing nearby, Erina also breathed a quiet sigh of relief. She had been secretly terrified that her cousin would stumble during the critical final steps, but fortunately, Alice had held her nerve when it mattered most.
Across the dining room, Yuuki Kyouko and her daughter were just about to begin their meal. Kyouko lowered her gaze to the plate before her, her eyes tracing the slices of bright red bluefin tuna. They gleamed under the ambient lighting, beautiful and pristine like freshly cut jewels. Despite her usual aristocratic composure, she found herself swallowing a sudden buildup of saliva.
She reached for the small porcelain dish of wasabi soy sauce, delicately pouring a shallow pool for herself. Asuna mirrored her mother's actions, her eyes sparkling with anticipation. "Mom, should I squeeze the lemon over it?"
Kyouko gave a slight, approving nod. Asuna eagerly took the wedge of fresh lemon, squeezing a light mist of citrus over the fish. The already stunning sashimi seemed to take on an even more vibrant, mouth-watering sheen.
Tuna sashimi was universally recognized as the nobility of the raw fish world, but the bluefin tuna stood entirely in a league of its own. It was, by all accounts, a miraculous creature of the deep.
From the exact moment of its birth, a tuna was cursed with perpetual motion; it had to swim continuously through the dark, crushing depths of the ocean, or it would suffocate and die. Bluefin tuna generally thrived in the freezing deep seas, growing to massive lengths of around three meters. While an ordinary bluefin weighed in at roughly one hundred and fifty kilograms, the true titans of the species could exceed six hundred kilograms.
For the rugged commercial fishing boats that braved the open ocean, hauling in a one-hundred-and-fifty-kilogram catch was standard. Anything over two hundred kilograms was celebrated as a remarkably bountiful harvest. The largest recorded individual in history had weighed a staggering six hundred and seventy-nine kilograms.
As the absolute largest species within the tuna family, the bluefin possessed flesh that was incredibly delicate, heavily marbled with rich fat, and tinted a gorgeous light red. Its flavor profile was unmatched. In Japan, it reigned supreme as the most fiercely coveted gourmet fish. Despite accounting for less than one percent of the total global tuna catch, its entire market was practically monopolized by Japan, destined exclusively for the highest-end sashimi platters.
It was the definition of extreme rarity. The most flawless, massive whole bluefin tunas had been known to trigger ferocious bidding wars at auction, with a single fish selling for tens of millions—translating to hundreds of millions of Japanese Yen. It was a stark indicator of just how precious this ingredient truly was.
The freezing temperatures of the deep-sea waters locked in the bluefin's immaculate flavor, while the extraordinarily high fat content of its flesh granted it a texture that melted on the tongue. It was no wonder the fish commanded titles like the "Blue Diamond of the Sea" and the "King of Sashimi."
To eat bluefin tuna was to partake in an experience far beyond consuming ordinary seafood. If one imagined placing a priceless sapphire upon their tongue, they would begin to understand the sheer luxury of the bite.
The Tenmi referred to the leanest, most central cut of the tuna's back, situated right against the spine. The deep red meat here possessed a tender, refined bite reminiscent of the finest beef tenderloin. Every single morsel was firm and bursting with savory juices, yet incredibly soft against the teeth.
Then came the Chutoro, the medium fatty tuna harvested from both the belly and the back. It was a masterclass in culinary balance, perfectly bridging the gap between the rich, sweet, buttery fat of the belly and the fresh, slightly acidic tang of the red meat. Because of its elevated fat content, the flesh was decadently soft and deeply flavorful.
Yet, reigning above them all was the Otoro—the heavily marbled, fatty belly. This specific cut was often revered in culinary circles as a heavenly creation, the absolute zenith of the fish's flavor.
Otoro was generally classified into two distinct types based on the complex patterns of its fat distribution: Shimofuri and Jabara.
Shimofuri visually mirrored the world-class marbling of A5 Wagyu beef. It featured a delicate, frost-like webbing of fat that was perfectly and evenly integrated into the pink flesh, resulting in a bite that was overwhelmingly rich and buttery.
Jabara, translating to 'snake belly', resembled the distinct, alternating bands of fat and meat found in salmon. However, because wild bluefin tuna were relentlessly active predators, the jabara cut possessed a slightly firmer texture. Its muscle fibers were thicker, offering a satisfying, coarse chew somewhat akin to premium beef brisket.
To consume meat from this area was an absolute delight. It delivered a deep sense of fatty richness that somehow managed to avoid being heavy or greasy. It was soft, succulent, and offered a wonderful, yielding texture that made the teeth rejoice, tempting the diner to swallow the entire piece whole, tongue and all.
The firm flesh, combined with the wildly varying distributions of fat, meant that each specific cut brought a familiar yet entirely unique wave of pleasure. Served perfectly chilled, the sashimi carried a refreshing coolness. As the diner chewed, the deep, intoxicating aroma of the fat bloomed across the palate, instantly elevated by the sharp, acidic kiss of the lemon juice.
The subtle, sinus-clearing heat of the freshly grated wasabi, paired with the massive umami boost of the aged soy sauce, transformed the large, glistening slice of raw fish into a masterpiece. Regardless of which cut was chosen, it delivered absolute satisfaction.
The cool, oceanic sensation paired with the melting texture caused Yuuki Kyouko to let out a breathy sigh. "It is unequivocally bluefin tuna. This specific, velvety richness of the otoro... it can only be felt in a true bluefin."
Asuna nodded enthusiastically, a happy hum vibrating in her throat. "The texture is just amazing. It truly deserves to be called the Blue Diamond of the Sea."
Kyouko smiled faintly. She picked up her crystal wine glass, gently swirling the ruby-red Romanée-Conti within. She took a slow, measured sip. The complex notes of aged oak, the elegant fruit of the Pinot Noir, and a haunting whisper of vintage tobacco danced across her tongue. She let out another quiet sigh of pure contentment.
Eating premium bluefin tuna, drinking Romanée-Conti, and having a perfectly seared Chateaubriand steak resting just across the table—it was, without a doubt, an obscenely luxurious meal. Kyouko had walked into the restaurant fully prepared to spend a small fortune, but as the flavors washed over her, she felt the expense was entirely justified. You get what you pay for in this world. These ingredients commanded astronomical prices for a reason, and she had more than enough wealth to afford them.
Since she hadn't purchased an entire, auction-grade fish, the final bill wouldn't reach the world of the absurd. Compared to the tuna and the wine, the remaining dishes on the table were practically an afterthought in terms of cost.
"Asuna," Kyouko asked, dabbing her lips with a napkin. "Do you often come here for breakfast?"
"Hmm? Oh, yes. Usually just for dumplings, sandwiches, orange juice, and things like that," Asuna replied before taking another bite. "But I rarely have the chance to actually sit down and eat in the shop because I have to rush off to school."
Kyouko nodded slowly, a hint of doubt creeping into her elegant features. "Do you have enough allowance to sustain that?"
"Plenty! Shopkeeper Ren's food is incredibly delicious, but it's also very affordable. It was so cheap that I honestly couldn't believe it the first time I ate here."
"Oh?" Kyouko raised a perfectly sculpted eyebrow. "Just how cheap is it?"
"I don't remember the exact numbers... I've just been here so many times," Asuna laughed softly. "Mom, you're going to be very surprised when you pay the bill later."
Kyouko offered a knowing, slightly patronizing smile. "I'm sure I will be, Asuna. A table of food of this caliber is certainly not cheap."
"No, that's not what I mean," Asuna corrected, shaking her head. "I mean the price of this entire table is definitely going to surprise you with how low it is."
"Hmm? Never mind that for now... just how low could it possibly be?" Kyouko dismissed the thought with a gentle wave of her hand. "Hurry and eat before it loses its chill. By the way, how did you do on your midterm exams this time?"
"Still the same," Asuna answered smoothly, her tone casual but confident. "I got all the points except for the mandatory curve deductions. No mistakes anywhere else."
Kyouko nodded silently. She took another sip of her wine, her eyes losing focus as her thoughts drifted elsewhere, pulling her away from the warm atmosphere of the dining table.
Watching her from across the table, Asuna felt a sudden, inexplicable shift in the air. Her mother was acting very strange today—distant, almost brooding beneath her polite exterior—but Asuna just couldn't quite pinpoint exactly what was wrong.
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