Maybe it's a coincidence, but back in the fall nearly all of the top sushiya I've posted the past few weeks served kujira either as an appetizer, or sushi, and it was always nitani kujira. About 10 years ago, many restaurants at this level served more-prized nagasu kujira, but it seems that particular species has become exceedingly rare. The standard preparation is to serve it with a dab of grated chive or shoga to contrast the rich fat and any metallic flavors. Namba-san almost always serves it, and it is of the highest quality you can find in a sushiya. Whatever your personal thoughts might be in this controversial appetizer, it is truly luxurious and delicious. Less