If you’re a connoisseur of toro, the richest, silkiest and fattiest part of the belly of a bluefin tuna, you’ll want to know about a new tuna, Kindai, that’s being served at a handful of the Bay Area’s top restaurants, including the French Laundry in Yountville, Manresa in Los Gatos, and the Dining Room at the Ritz-Carlton in San Francisco.

Wild bluefin tuna has been severely overfished in the past decades. But Kindai is the first farmed tuna raised in captivity from eggs. And it’s the result of 32 years of research by Kinki University’s Fisheries Laboratory in Japan.

Only one shipment comes in each week from Japan. And the Bay Area is one of the few places that gets it. The Kindai tuna is distributed in this area by Hayward’s IMP Foods, Inc., which supplies seafood to the Bay Area’s best sushi bars. Read more about Kindai tuna in my story today in the San Francisco Chronicle’s Food section.