Nobu Hong Kong Presents Its First Tuna Cutting Ceremony and Dinner Featuring a 70kg Bluefin

Nobu Hong Kong to Host First-Ever Tuna Cutting Ceremony
An Immersive Celebration of Culinary Craft and Tradition

Nobu Hong Kong is set to host its first-ever Tuna Cutting Ceremony, an immersive showcase of Japanese culinary tradition presented with Nobu’s signature modern flair and artistry. The exclusive event on Thursday, 5 June will feature a 70-kilogram bluefin tuna flown in from Nagasaki, Japan. Guests will witness a captivating performance in the heart of the restaurant led by Nobu Corporate Sushi Chef Toshiyuki Shiramizu, fondly known as Toshi-san, who will demonstrate his culinary mastery in breaking down the whole fish.

The Star of the Evening: Nagasaki Bluefin
The centrepiece of the evening will be a wild-caught bluefin tuna, weighing approximately 70 kilograms, sourced from the pristine waters of Nagasaki. Known for its exceptional quality, firm texture, and rich marbling, this bluefin tuna will be presented whole before being expertly dismantled by Chef Toshi-san. He will showcase refined techniques using the Gyuto Knife — a traditional Japanese blade specially designed for breaking down whole tuna.

Honouring Craft Through Ceremony
Tuna-cutting ceremonies hold a revered place in Japanese culinary culture. Traditionally performed to honour fishermen, the fish, and diners, the ritual is both a spectacle and a tribute to artisanal skill. At Nobu Hong Kong, this event introduces a theatrical dimension to dining – where the art of sushi begins not at the table but at the source. Guests are invited to connect with the origins of their meal in a vivid, sensory celebration.

At the heart of the ceremony is ike jime, a traditional method used to preserve the purity and texture of the fish. The result is tuna of exceptional quality—clean in taste, firm in texture, and ideal for raw preparations such as sashimi and sushi. Honouring this ritual at Nobu is an expression of craftsmanship and care.

Introducing Toshi Shiramizu
Leading the ceremony will be Nobu Corporate Sushi Chef Toshiyuki Shiramizu, a master of his craft with over 30 years of experience in traditional Japanese cuisine. Raised in Kyushu and deeply connected to Japan’s fishing communities, Chef Toshi is renowned across the Nobu network for his precision, storytelling, and techniques.

“Tuna cutting is not just about preparing the fish, it’s about showing appreciation for the ingredients and the people who bring them to the table,” says Chef Toshi. “It is a way of honouring tradition while sharing something very special with our guests.”

An Evening of Culinary Theatre
This inaugural Tuna Cutting Ceremony at Nobu Hong Kong is a one-evening-only event. The evening will begin with a welcome glass of Champagne and an introduction by the chef, followed by the live Tuna Cutting Ceremony. Guests will then enjoy a curated 7-course tasting menu featuring the freshest bluefin tuna from Nagasaki.

Menu Highlights Include:

• Toro Caviar Taco

• Nobu Style Sashimi – Santen Mori

• Tuna Crispy Spinach

• Omakase Sushi Selection with Miso Soup

• Seared Toro with Truffle Teriyaki

• Grilled Lobster with Creamy Uni Sauce

• Vanilla Mascarpone Mousse with Shiso Compote and Mango Sorbet

Prized cuts such as otoro (fatty belly) and chutoro (medium-fatty belly) will be served. Optional rare add-ons include hoho-niku (cheek), nakaochi (meat between bones), and noten (head meat), available in limited quantities.

Event Details:
Date: 5 June 2025
Time: 6:30 PM
Price: HK$1,888 + 10% service charge per person (includes 7-course dinner and one glass of Champagne)

View the full menu: Nobu Tuna Cutting Ceremony Menu (PDF)

Reservations:
Book Online
For enquiries: dining.regenthk@ihg.com or +852 2313 2313

Terms and conditions apply. Seating is limited.