Two and three Michelin-starred restaurants in New York City turn to a vendor for their tuna supplies: yum seafood. Led by director Nobu Yamanashi, the vendor specializes in bringing the very best albacore, bigeye, yellow fin, and bluefin tuna to the city’s top restaurants.
Yamanashi and his team start their day at 3 a.m. in their Jersey City, NJ shop, ready for delivery at the restaurant. Daniel and Bernardine. “Tuna is very tough,” Yamanashi says. “Every fish is different, from color to texture to fat content, so some days we have to chop, chop and chop and chop until we get the right one. Quality is more important than anything else.”
His team inspects fish arriving from suppliers throughout the day, runs them through scaling machines, cuts the finest cuts specified by their customers, re-inspects them, and packaging and delivering the pieces. On several days, this includes 400-500 pounds of bluefin tuna from Spain.
Yamanashi follows the same rules and precedents that his father, Kingo Yamanashi, set when he started the business 40 years ago: Never steal or cheat, and always say good morning when you come to work. “If you can’t do it here as a mindset, you can’t do it there when you’re giving birth,” Yamanashi explains. His father wanted “loyal, hardworking people who would never lie, cheat or steal from him. These are the people who are still here today who will retire and do this job for 30 or 40 years.”