10 Apr 15

Bluefin Tuna Cutting Ceremony by Master Chef Naoki Tsuzuki

Some of our lucky customers had the opportunity to witness the Tuna cutting ceremony performed by Master Chef Naoki Tsuzuki at Sumiya Orchard Central on 4th April 2015. This was the first time a tuna cutting event was held within Sumiya.

The 50kg Bluefin tuna was air-flown direct from Nagasaki Prefecture in Kyushu Island Japan for this tuna cutting event. Known for its quality and oily meat, the fresh Bluefin tuna was sliced and sold to the customers who dined in at the restaurant at special prices. Other than the fresh tuna sashimi slices, the tuna head and collar were also grilled on the spot to tender perfection. Fresh Bluefin Tuna – which is Sumiya’s house specialty, is also available daily but in limited quantities due to limited supply of the fish and parts. Farmed tuna is served in support of sustainable fishing efforts.

The cutting ceremony requires an amazing skill and precision which could be challenging without Master Chef Tsuzuki’s rich experience in the culinary industry. 4 different kinds of special knives were used including 1 which resembles a samurai sword and another which looks like a saw.

No worries if you have missed this earlier session. Stay tuned for updates on upcoming tuna cutting on Sumiya’s facebook page (https://www.facebook.com/sumiya.sg?fref=ts&ref=br_tf) to witness the ceremony and enjoy the deliciously fresh tuna yourself!

Bluefin Tuna Cutting Ceremony
Venue:Sumiya Orchard Central
Dates: 4 April 2014, Saturday




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