Bluefin Tuna Masterclass at Kisume
Watch Head Chef Toaki Kyo break down a whole bluefin tuna before indulging in a five-course feast featuring prize cuts.
Overview
When it comes to sushi, bluefin tuna is hard to beat. It's the biggest tuna in the ocean, weighing up to 400kg, and, as far as taste goes, it's just the right mix of rich, fatty and melty.
For Japanese chefs, the art of cutting bluefin tuna takes years to perfect. Watching such a chef in action is a rare and breathtaking sight. But, if you book at Kisumé for lunch on a Saturday in July, that's exactly what you'll see.
Head Chef Toaki Kyo will break down an entire bluefin tuna before your eyes. Then, he'll transform it into a five-course degustation for your eating pleasure. Featuring all three of the tuna's prize cuts (akami, chutoro and otoro), dishes will include bluefin tuna sashimi, and A5 wagyu with tuna dashi.
Before heading home, sink your spoon into a dessert made of chocolate and sobacha (Japanese buckwheat tea). The whole experience will cost you $215, and bookings are available online.
Information
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