On Monday (29 April), Nobu Kuala Lumpur hosted an exclusive Bluefin Tuna Cutting Masterclass, showcasing the artistry and precision of Japanese culinary techniques. The event was led by Nobu Corporate Sushi Chef, Chef Toshiyuki Shiramizu, and assisted by Head Sushi Chef at Nobu Kuala Lumpur, Chef Renante Dominguez.
Attended by esteemed guests, including Nobu Corporate Chef, Chef Hervé Courtot, and Head Chef at Nobu Kuala Lumpur, Chef Philip Leong, the highlight of the evening was a magnificent 2-metre-long, 90-kilogram Bluefin Tuna flown in from Japan.
Chef Toshiyuki Shiramizu (right) assisted by Chef Renante Dominguez (left).
Guests were treated to a rare opportunity to witness the traditional art of tuna filleting, as the Nobu KL sushi team, led by Chef Toshiyuki Shiramizu, meticulously prepared the prized fish. Attendees were captivated by the skill and precision of the chefs as they transformed the tuna into an array of luxurious sushi dishes such as a decadent Nakaochi Tuna Hand Roll with Caviar, Noten Tataki with Uni, along with a glorious spread of the freshest handmade sushi made from four separate sections of the Bluefin tuna, Akami, Hagashi, Otoro, and Chu-Toro.
Akami, Hagashi, Otoro, and Chu-Toro
The event not only showcased the culinary mastery of the Nobu team but also highlighted Nobu’s commitment to providing guests with the freshest and most exquisite dining experiences.
