Top In Asia | Hut Sake Bar thrills with Bluefin Tuna Cutting Ceremony & New Upgraded Premium Buffet Dishes

Hut Sake Bar continues to thrill in LaLaport Bukit Bintang City Centre, hosting its first Bluefin Tuna Cutting Ceremony recently and unveiling its new upgraded Premium Buffet Dishes.

Chef Otsuka Kenji, a skilled Japanese chef with years of experience at Michelin-starred restaurants abroad, came together with Hut Sake Bar’s chefs to conduct the tuna cutting ceremony on 16 November 2024.

The centrepiece was a Fresh Bluefin Tuna, majestically weighing more than 90 kilograms, flown in directly from Japan for the ceremony.

It was an action-packed afternoon as dozens of guests gathered for lunch to witness the event.

The Bluefin Tuna ‘Snoring’ Feast began with the traditional Spanish-style El Ronqueo ceremony to display the dexterity and discipline of the chefs.

Fun fact: ‘Snoring’ of the tuna comes from the muffled sound that the knife makes when it runs through the tuna’s spine.

The procedure includes processes like the head removal, slicing behind the gills to make a clean cut through the vertebrae.

Prized cuts, such as the cheek, collar and eye, can subsequently be extracted.

The tail is also cut to enable better access to the meat along the tuna’s spine and to position the fish for further cuts with a stable base.

The rest of the tuna is typically divided into two large halves: the dorsal (back) and the belly.

Primary cuts of tuna include akami (lean red meat from the sides), chutoro (medium-fatty belly) and otoro (the fattiest, richest part from the belly).

The tuna cutting ceremony guided guests in discerning other key parts such as kama (collar of the tuna, a flavourful section), sesuji (the back muscle, leaner and located near the dorsal fin), kamashita (under the collar, known for its smooth texture) and harakami (the upper belly, with a good balance of fat and lean meat).

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Every part of the tuna is used, true to the Japanese cultural concept of ‘mottainai,’ which conveys a sense of regret over waste, rooted in respect and gratitude for everything we have.

The Bluefin Tuna Cutting Ceremony will be held monthly at a randomly selected partner restaurant. The remaining tuna meat will be sent to partner restaurants for sale, including Sushi Yoshi (LaLaport BBCC), Yakiniku Tenshin (Avenue K), Tengyu Omakase (Avenue K), Tsukiji Sushi (Avenue K), Tsukiji Sushi (Plaza Arkadia), Tsukiji Sushi (TTDI), and Tsukiji Sushi by Ten Omakase (Empire Shopping Gallery).

After the ceremony, guests savoured specially curated dishes to spotlight the bluefin tuna’s exquisite taste and texture – a culinary masterpiece with full-bodied, buttery flesh, deep-red with a flavour that’s darker and bolder than most tuna.

Hut Sake Bar has also newly launched its upgraded Premium Buffet menu starting at RM268.

The Premium Buffet includes the Premium Platter, a sensational showcase for Salmon, Oyster, Tako, Maguro, Chutoro, Aka Ebi, Caviar, Torigai, Shiro Maguro, Uni and Hamachi.

You can also relish the Super Platter, a masterpiece of Snow Crab, Salmon, Tako, Chutoro, Aka Ebi, Caviar, Torigai, Shiro Maguro, Kohada, Hotate, Uni and Hamachi, representing the best bounty of the oceans.

For meat enthusiasts, the Premium Buffet includes Champion Third-Generation Shimomura Wagyu Beef served as Sushi, Nabemono, Sando and Donburi.

Also savoury unlimited tastings of abalone, chutoro, Japanese oysters, engawa, snow crab, foie gras, three types of shellfish (torigai, akagai and mirugai) and more!

Other buffet tiers include:

The Supreme Buffet Experience, starting from RM468, with additional sumptuous dishes such as the Uni Cone, the melt-in-your-mouth Shimomura A5 Wagyu with Foie Gras, Chutoro Uni Sushi, Uni Roll, and much more.

For the ultimate feast, the Luxurious Buffet starts from RM868, comprising all the premium offerings plus exquisite additions like King Crab, Lobster, fresh Uni and decadent Caviar.