I was well into some sort of squishy ball things in a gelatinous goop when the diners next to us asked what it was. Toro said something along the lines of "the part that only male fish have" in broken English. Pass the Sake. Next was puffer fish sashimi. I remembered reading something about people dying from puffer fish, and sure enough, a quick google search revealed that puffer can only be prepared by someone with Yoda-level sushi credentials. Toro had a bunch of stars to his name so I assumed we were cool, but I didn't recall him sampling the fish before serving it, as he is required to do. The fish has one of the most powerful neurotoxins in it, and if not prepared properly, even a small amount could kill us within 24 hours: symptoms would be begin as soon as twenty minutes. I started to feel flush and my heart began to race within minutes of finding out what I had been eating as my hypochondria-riddled brain began manufacturing symptoms.