I didn't realize this until after I ate it, but Sushiro's parent company worked with a supplier in Japan many years ago that crossed two different types of grouper, one of which is a very tasty but slow growing one. Their faster-breeding hybrid is an effort to bring that fatty taste to the masses at a low price, and it is on the list of specials at Sushiro Singapore now. The texture was firm, but admittedly the taste wasn't as pronounced as I had expected. Apparently it is supposed to be aged in order to get more character out of it, and I don't think Sushiro did that.
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