The number of Japanese bluefin tuna has dropped so significantly within the past 15 years that restaurants may no longer be able to carry the fish on menus. Despite the alarming situation, many Japanese sushi chefs who rely on the fish aren't sweating it.
"Nobody really knows the bad state bluefin tuna is in," said sushi chef Kazuo Nagayama. "I don't think it'll disappear, but we might not be able to catch any. It's obvious we need to set quotas."