A new $47m vessel is preparing for its maiden voyage in coastal waters, but there are fears the Kangei Maru could one day mean a return to hunting in the Southern Ocean
The dish of the day has the appearance and consistency of steak. But the item on the menu at Nisshin Maru in Shimonoseki isn’t brisket or rib-eye – it is a prime cut of the restaurant’s speciality: whale meat.
Every few minutes, chefs in the open kitchen produce another plate of cetacean delicacies – raw sashimi marbled with fat, slices of “bacon”, roast minke whale cut into bite-size pieces and served with a selection of dipping sauces. On a warm weeknight, every table is full.
