They said odds of catching hira-suzuki is one in 500 sea bass, and costs about three times as much. You can have it. You'll see he isn't just bluffing. Shigematsu, an accomplished seafood chef, is confident and calm. He advises Morimoto on handling the big fish.
Large fish tends to taste bland.
Curiously, with the fresh sea bass on the cutting board, Shigematsu did not make sashimi dish himself. The fishiness is neutralized by leaf wasabi. Served in green cylinder made of cut bamboo, it has a nice visual impression, too. This simple third dish is made by sprinkling the salt on the fish meat and baking it on charcoal. Looked very nice, but no tasting was shown on this dish.