A Japanese bluefin tuna-cutting ceremony is a time-honoured artistic sight to behold, watching a master sushi chef dismantle a gigantic tuna into its most desirable sushi cuts, from akami to otoro.
On Jun. 5, diners can observe Nobu corporate sushi chef Toshiyuki Shiramizu, also the head sushi chef of Nobu Malibu, in action at Nobu Hong Kong at the restaurant’s inaugural tuna-cutting ceremony.
On the night, Toshi-san will meticulously dismantle a 70g bluefin tuna, sourced from the pristine waters of Nagasaki, Japan, using a traditional gyuto knife. Each step of the ritualistic process is certain to be quick and precise, with the ultimate goal of rendering tuna cuts for sushi and sashimi that are clean in taste and firm in texture.
Following the ceremony, diners will be treated to a seven-course omakase menu. Prized cuts from this special bluefin for savouring include the otoro (fatty tuna belly) and chutoro (medium-fatty tuna belly). Rare cuts, such as the hoho-niku (tuna cheek), nakaochi (meat between the tuna bones), and noten (top of the tuna’s head), can be added on as optional extras.
This exceptional tuna-cutting ceremony and dining experience has a price tag of HKD1,888 per person. A glass of champagne is also included.
Nobu Hong Kong, 2/F, Regent Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2313 2313, book here
