Bluefin Tuna Sashimi Experience Recipe

Inspect and Chill

Confirm sashimi-grade certification and freshness of the tuna loin. Rinse the loin briefly under cold running water, then pat dry with paper towel. Place on a tray over ice or in a shallow pan of crushed ice to chill for at least 10 minutes; keep temperature near 0–2°C to maintain firmness during cutting.

Remove Pin Bones & Trim

Using tweezers or fish pliers, feel along the length of the loin with your fingertips and remove any pin bones you find. Trim away any discolored edges, bloodlines or excess connective tissue with a sharp knife, keeping the loin as rectangular as possible to produce uniform slices.

Light Cure (Optional)

If desired for a slightly firmer texture and flavor contrast, lightly sprinkle 1 tablespoon kosher salt over the surface and let rest on a tray for 5 minutes, then quickly rinse with 30 ml rice vinegar and cold water, and pat dry. This step is optional and should be omitted if a pure fresh taste is preferred.

Set Up

Chill your cutting board and serving platter. Position the chilled loin on the cutting board with the grain of the fish running left-to-right. Ensure the yanagiba or sharp knife is clean, dry and at room temperature to prevent sticking.

Slicing Technique

Hold the loin steady with your non-cutting hand curled to avoid contact. Using a single smooth pull stroke (no sawing), slice the tuna at a 45-degree angle for thicker nigiri-style pieces or at a shallower angle for thinner sashimi. Aim for uniform slices: 6–8 mm thick for sashimi (about 1.5–2 cm wide and 4–6 cm long). For a tasting experience, plan 6–8 slices per serving.

Arrange on Platter

Lay slices slightly overlapping on the chilled serving platter in a visually appealing pattern. Reserve a few prime cuts or toro-like pieces for a showpiece near the center. Garnish immediately with microgreens, a light sprinkle of toasted sesame seeds, and a few thinly sliced scallions. Place pickled ginger, small bowls of soy sauce, a small quenelle of wasabi, yuzu kosho (optional) and lemon wedges alongside the platter.

Chef Cutting Performance Notes

If performing a live cutting, narrate the origin and grade of the tuna, the cut names (akami, chutoro, otoro if present), and demonstrate two slicing angles: one for sashimi, one for nigiri. Keep the audience safe by maintaining a clear workspace and showing knife technique slowly. Use the ice-chilled tray to rest the unused loin between cuts to maintain temperature.

Provide one small dipping bowl of soy sauce per 2 guests and a small amount of wasabi so guests can apply to their taste (advise to dab wasabi onto the fish and not mix into the soy for purity of flavor). Offer pickled ginger between bites to cleanse the palate. Suggest pairing with a dry sake (junmai or ginjo) or a crisp white wine. Advise guests to squeeze a tiny bit of lemon only on lean cuts if they desire bright acidity.

Estimate 6–8 slices per serving; for interactive events, plan 1.2 kg loin to serve 6–8 guests depending on portion size and presence of other dishes.

After service, properly refrigerate any unused tuna at <2°C and consume within 24 hours. Sanitize all tools and cutting surfaces with hot water and an approved sanitizer.