Each genuine Kindai Tuna comes with a label

The ultra-luxury bluefin tuna called Kindai is flown in weekly from Japan where it is raised from the earliest stage of life to full-grown in the Kinki University Fisheries Laboratory. Only a handful of the clean-tasting, fat-rich fish reach the United States every week, destined for top sushi restaurants like Blue Ribbon in their three locations in New York, Zama and Morimoto in Philadelphia, and Fuji in Haddonfield, New Jersey. Italian restaurants that serve crudo (thin-sliced raw fish, usually dressed with top-quality olive oil and fresh lemon), such as Esca in New York and Vetri Ristorante in Philadelphia are also serving the Kindai.

Read more about Kindai in this article I wrote for the Philadelphia Inquirer: Kindai Bluefin Tuna: Farmed Sustainably

The ultra-luxe tuna must be handled with TLC