Ingredients:

• 200g O-Toro (fatty tuna belly), sashimi-grade
• 1 tbsp soy sauce (for dipping)
• 1 tsp fresh wasabi (or store-bought)
• ½ tsp yuzu zest (optional, for garnish)
• ½ tsp sesame seeds (optional)
  
• Ice water (for chilling knife)

Instructions:

1. Remove the O-Toro from the refrigerator and pat it dry with a paper towel. Keep it cool to maintain freshness.
2. Using a single, smooth motion, slice the tuna against the grain into ¼-inch thick pieces. Avoid sawing motions to preserve the delicate texture.
3. Arrange the slices neatly on a plate. Lightly sprinkle yuzu zest or sesame seeds over the sashimi for an added flavor dimension.
4. Accompany with soy sauce and freshly grated wasabi. Enjoy immediately!

Tips for the Best O-Toro Sashimi:

• Always buy high-quality, sashimi-grade O-Toro from a trusted source.
• Serve chilled to highlight its buttery texture.
• Use a very sharp knife to prevent tearing the delicate flesh.