"Every day, chef Toyoji Chikumoto stands before chunks of raw tuna, cigarette in mouth and flamethrower in hand. Toyo-san, as he’s known, mixes maguro with his bare hands and then blasts it with a dramatic fountain of fire that sears it in seconds. Theatrics aside, his flame-torched tuna cheeks are fire, charred on the outside but raw and juicy within. For a second course at his street food stand, tear into a plate overflowing with extra fatty tuna sashimi, sea urchin, ikura (salmon roe), and dollops of wasabi." - La Carmina, Michael Sosnick