Sushi Zo is currently one of New York City’s hottest restaurants, regularly filling its 18-seat space months in advance.

The minuscule sushi bar is omakase-only, meaning that the sole option is to trust head chef Masashi Ito and his rotating selections of fresh fish. With the exception of one or two cuts from the U.S., all of chef Masa’s fish is flown in daily from Japan. Food Republic’s associate editor George Embiricos and social-media manager Daniel Carnaje spent yesterday afternoon watching the master chef prepare for dinner service and shot a Facebook Live video (unedited, recorded live with an iPhone) of the chef cutting a 25-pound quarter-loin of bluefin tuna.

Check out the video below and scroll down for some serious, serious sushi p*rn.

Omakase Offerings

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A selection of fresh fish flown in from Japan for the evening. Clockwise from bottom left: two trout from Shiga, saba mackerel from Kyushu, uni from Hokkaido, yellow-jack mackerel from Kyushu, golden-eye snapper from Chiba and Japanese red snapper from Kyushu.

Sea Urchin

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We challenge you to find a more appetizing box of uni than this one flown in from Hokkaido, Japan.

Tuna Prep

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Owner and head chef Masashi Ito, 30, prepares to cut a quarter-loin of bluefin tuna just flown in from Japan.

Lean Tuna

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Akami (lean tuna) is the largest cut that is usable from the quarter-loin.

Medium-Fatty Tuna

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Chūtoro (medium-fatty tuna) is a small cut that has a buttery taste and a smooth texture.

Fatty Tuna

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Often described as “melting in your mouth”, ōtoro (fatty tuna) is considered a prize jewel of an omakase meal.

Sheer Beauty

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Just look at those healthy streaks of marble. Wow.