When the New York Steak and Seafood Company introduced Sabu Ahi Tuna Blocks, I immediately made an order. I believe every order since included this product. My professional career was outside the United States. I know Japan very well, as well as their food. The quality of this product is excellent and I have been telling friends where to source.

My wife and I live in the Apache-Sitgreaves National Forest, which is part of the White Mountains of Arizona. New York Steak and Seafood Company is a major supplier to our garage vertical freezers. We simply cannot find this quality of food in the mountain towns around us.

The Sabu Ahi Tuna Blacks are 12 ounces, so it works well doing two six-ounce servings. It is very important to use a sashimi knife, so that you will have a smooth cut. Typically, a serving for one has white sticky rice on the bottom of a bowl. The sliced ahi tuna goes on top and then is dressed with soy sauce and recently I have added the specialty infused salts made by the Saltery in Duxbury, Massachusetts. In two days, my next order from the New York Steak and Seafood Company will be here. We make sure that we never run out of our favorites!

We were very excited when the New York Steak and Seafood Company announced that Saku Ahi Tuna Blocks were now available. Each package contains two 12 ounce blocks. The instructions that came with the Saku said to defrost to room temperature and then sear it for two minutes on each side. I tried that, but prefer letting it defrost over night in the refrigerator and then cut it. For those of us that love sashimi, I would recommend not to sear the Saku. For our first test one block was cut into two 6 ounce portions. If you do sear it, you should have a sashimi knife, otherwise the cut would be rough and sashimi should be a smooth cut. It was served with Bibigo Cooked Sticky White Rice which only takes 90 seconds in the microwave, along with Kikkoman Soy Sauce. Pure Magic! This incredible Ahi Tuna will be a permanent item in our garage freezers!

Not as good as I expected. Was quite sinewy and tough as sashimi.