Experience the Art of Tuna Cutting

Overview

In Japan, the act of slicing tuna to create perfect sushi isn't just a skill — it's an ancient art that takes years to master. And Koko, Crown Melbourne's teppanyaki restaurant, wants to give you the chance to experience it in all its glory.

For two nights only on Friday, July 11, and Friday, July 25, chef Taichi Kasuya will cut a whole bluefin tuna before your eyes. The fish will be flown in fresh from Ulladulla, on NSW's South Coast, for the occasion.

Once he's done, you'll settle in for an eight-course degustation. The dishes will feature the bluefin's most coveted cuts — from otoro, known for its buttery flavour and rich consistency, to the less fatty but decadently melty chutoro, and akami, which is leaner, firmer and cleaner.

Dinner and the show will set you back $249. An extra $49 will buy you an extra course, a fiery teppan cooking demo and a spot in a private dining room with your own chef.