Kinki University runs two restaurants featuring its hatchery raised bluefin tuna
SEAFOODNEWS.COM [Wall Street Journal] By Yuka Hayashi - November 18, 2014 -
After nearly five decades of trial and error, Kinki University is getting close to commercial success in raising bluefin tuna in confinement–from hatching eggs to fattening adult fish for consumption.
But the Osaka-based school’s entrepreneurship doesn’t end there. It now runs two restaurants–in Osaka and in Tokyo–to serve the fish it raises directly to diners.
The meat is soft, fatty and sweet to the taste.
The restaurants in Tokyo and Osaka tend to be fully booked.
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