Whither the toro?

This may seem an odd question, but after my 12th or 14th consecutive sushi excursion for which toro was unavailable, I've started to wonder if its disappearance might be something other than chance?

Don't misunderstand, I'm not looking for local joints that always have it... I'm aware of a few. But it just seems as though it's been rather scarce as of late. At first, I wondered if it might be seasonal. On one hand, it would seem perfectly plausible that the nature of the fish might change with the season due to migratory patterns, but on the other hand, the tuna are obviously fished year round and they have to be doing SOMEthing with the belly. Then I thought it might just be supply and demand... though sushi hit the mainstream a while ago, it seems that some of the previously less widely-appreciated items are now gaining in popularity. Or perhaps it's just been an unfortunate string of luck on my end.

Has anybody else noticed this? Am I totally out in left field?

HI,

OUt of curiosity, where have you looked for it?

I hope this might help you with your search.

Regards,

Oops... I should probably clafiry... I was referring to restaurants. I probably dropped this in the wrong forum, but it somehow didn't seem appropriate for restaurants, since it's a general question regarding supply.

Again, it's not a matter of not being able to find it at all. I know of a few places where I could go tonight and find some (and in any case, my craving will be thoroughly satisfied shortly, as I'm going to Japan next week ). It just doesn't seem as widely available lately. The most likely explanation is that it's just a matter of perception on my part, but it seemed pervasive enough that I started to wonder if it really was just chance or if there was some other factor at work.

Bob-san is my usual haunt, I hit it once or twice a month, and I can't remember the last time they had any, despite the fact that it's on the menu. I know I've been to at least two other places in Chicago in the past six months, neither of which were remarkable enough for me to remember them, now, and none of which had toro. And I couldn't even get a hold of any while visiting Nobu in Las Vegas a couple of months back.

I'm not looking for restaurant recommendations. If it goes on much longer, I'll use it as an excuse to finally get to Katsu . It just seemed rather odd, and I was wondering if anybody else was having the same experience, and if so, did anybody know why?

These are the things I ponder at 3:00 in the morning.

Just had some wonderful otoro and Tsuki this past weekend. They also had pretty much any other grade/type of toro you could want.

I went to Mirai yesterday and although I didn't have Toro myself they did have Bluefin Chutoro (Medium Fatty) and Otoro (Fatty).

Most places don't have it because only seasoned sushi eaters really are willing to pay the premium (double the price of regular tuna) for these pieces so demand is small compared to those that desire just regular old tuna. Plus, I think most people don't like the oily and fatty taste of Toro.

It's mainly a business decision for most places not to stock Toro. If it's double the price for us it must be nearly double the price in costs for the restaurants and if turnover is not as high than they could take a big hit if they have to throw it out.

It's unfortunate that Mirai is supplied by True World, I remembered how great and fresh the sushi was. Now, out of personal reasons, I don't eat sushi from places that are supplied by True World.

I have not noticed the lack of toro in sushi restaurants, BUT I have noticed the passing off of tuna as toro. At some places, the "toro" looks exactly like regular yellow-fin tuna. One can argue that it is chutoro, but with no visible white lines of fat running through it at all??

On the other extreme, I was at a higher-end japanese place this weekend, and my piece of toro was white. No hint of pink, no hint of red. In fact, it looked like white tuna... Queries to the waitstaff was met with confirmation that it was toro...

Anyways, did not meant to go on a rant. But I would much rather restaurants telling me that they were out of toro, instead to trying to "put one over my head" (Is that saying right?)

Though, one of my favorite lines was after I had a particularly bad piece of uni, and the sushi chef telling me that that was what "baby uni" tasted like. Then I told him that I have been eating sushi since elementary school and used to work for a sushi restaurant. He did not say a word to me after that... =)

BTW, Katsu does have Toro but I'd recommend the fatty yellowtail instead. It looked like pork belly when they served it last time, half fat and half meat. Just the way it should be.

Well, that pretty much answers the question... it's just bad luck on my part. Which, while it's the most embarrassing answer, is also the best

I've never had a place try to pass off non-toro as toro, but that's really awful. Here's hoping the word toro doesn't go the way of kobe and balsamic.

I've had issues with "super white tuna"--something I've only seen in Chicago, but may show up in sushi joints elsewhere. It's escolar, and nothing even remotely like albacore/white tuna. The texture is just off. I haven't been blown away by the albacore I've seen here, aside from a few pieces at Sai a year or so ago. Any recs. for a place with top-notch albacore?

Had some chutoro this weekend and hirame for the first time; The hirame did not blow me away as I'd originally anticipated. The uni was surprisingly fresh and the mirugai wonderful.