I visited a local department store in Kyoto, which has a history of over 140 years. The food section in the basement is set up like a supermarket with multiple checkout counters. The unique selection of products always draws me in whenever I visit Kyoto. This time, I purchased three types of fresh fish: bone-in farmed bluefin tuna from Malta, live Kawahagi sashimi from Akashi, and morning-caught farmed flounder from Nagasaki. While the bluefin tuna from Malta is not rare, it was my first time seeing the bone-in pieces sold as they are. The Kawahagi and flounder, being closer to their origins, seemed to have excellent freshness. I returned to Tokyo late that night and enjoyed the fish the next day, all of which were delicious. The Kawahagi was as fresh as what I would get in Odawara, with plenty of flavorful liver. The flounder had a delicate, transparent flesh with a refined taste. However, the highlight was making sashimi from the bone-in tuna using a spoon. Making it myself ensured there were no strange additives, and the sashimi was fresh as it was prepared just before eating. I rolled it with finely chopped pickled daikon from Kamiya Shoten in Gion, creating a delicious dish. I hope more supermarkets and department stores will start selling bone-in fish like this.