How NYC’s Best Tuna Supplier Yama Seafood Deals to Michelin-Starred Restaurants | Eater

"Serving many of New York City's two- and three-star Michelin restaurants, this Jersey City–based seafood vendor, led by director Nobu Yamanashi, specializes in top-grade albacore, bigeye, yellowfin, and bluefin tuna. Operations start at 3 a.m., when the team readies hauls for delivery by inspecting incoming fish, running them through scaling machines, and butchering and packaging customer-specified premium cuts — often including 400–500 pound bluefin imported from Spain. Yamanashi stresses that tuna is very difficult, since every fish differs in color, texture, and fat content, so the crew will keep cutting until they find the right sections; quality is prioritized above all. The business follows principles set by founder Kingo Yamanashi over 40 years ago — honesty, hard work, and simple courtesies — which has produced a loyal workforce that often stays for decades." - Terri Ciccone