The quality of the fish at Matsuya dining is very good. It isn’t super high end like what they would use at $400 omakase places but it is more affordable while not sacrificing on quality. The tuna and hotate for instance are fresh, not frozen and thawed. Although he doesn’t specifically go for the top tier tuna like those that come from Oma, the quality is very good. I got to try his nama saba and it doesn’t have that off-putting fishiness. (Some people like it, but I am very sensitive to it) Hikarimono (silver skin fish) like saba turns fishy very easily and so it’s good gauge of freshness of the fish as well as the chef’s skills of preparing it for sashimi.
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