It can take weeks to land a coveted Monday night seat at the counter of Koma Sushi in Midwood, where it takes five sushi chefs just to carry out the main attraction: a 400-pound tuna fish.

On a recent Monday, the crowd oohed and aahed as the chefs displayed the impressive catch. Most pulled out their cell phones to capture the massive fish. Cheers rang through the restaurant as one of the chefs announced that the catch was the largest in the restaurant’s history.

Koma's popularity has been fueled by social media, where videos of its chefs carving enormous fish have made the rounds. Koma is also among a growing number of New York City eateries serving omakase — or "chef's choice" — style meals.

The sushi chefs and two other staff members immediately got to work slicing open the fish, whi

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