‘It’s better than beef or chicken’: Japan cheers return of whale hunting
But there's a side order of irony with those sashimi and miso dishes - a dwindling quantity of meat
“Two sashimis, three steaks,” cries the waitress at one of Tokyo’s most famous whale restaurants during a frantic lunchtime service where Japan’s resumption of commercial whaling has cooked up new hope.
Mitsuo Tani has spent 46 of his 64 years preparing and cooking whale meat and hosts a mixed clientele at his restaurant: salarymen in white shirts gulping down a quick lunch before heading back to the office, single women, retired couples.
Whale steak is the most popular dish at 980 yen (R126). A thin rectangular piece of meat with as much rice, miso soup, vegetables and iced tea as the customer can eat. Also flying out of the kitchen is whale sashimi – raw slices of whale flesh, skin or liver...