Great post. I am struggling, just as you are, with the ethical dilemmas involved with Urasawa (and many other restaurants). As you mentioned...shark fin, bluefin, caviar, even monkfish are threatened or endangered by overfishing. Would you eat these again? I even struggle with eating meat from "questionable" places because of the effect the factory farming system has had on the environment (as much as overfishing has). I'm interested in how you, as a slow food advocate, approach the so-called meat dilemma.