Lifestyle
We Went to an Exquisite Bluefin Tuna Cutting Masterclass at Nobu KL
When you think of sushi, you likely conjure images of colourful plates gliding past on a conveyor belt, each offering a tempting selection of flavours and textures. Behind the scenes, you might catch a glimpse of skilled chefs delicately crafting these culinary delights, blending sushi rice with various ingredients like succulent salmon, tender tuna, and more.
Yet, an aspect of sushi preparation often remains hidden from view—the intricate art of fish preparation, from the precise filleting of fish to the meticulous crafting of each sushi piece.
Recently, we had the privilege of discovering how exactly a fish gets turned into the sushi we all love at an exclusive Bluefin Tuna Cutting Masterclass hosted by Nobu Kuala Lumpur. The class was led by Nobu Corporate Sushi Chef Chef Toshiyuki Shiramizu and assisted by Nobu KL Head Sushi Chef Chef Renante Dominguez.
Advertisement
Image Credit: Provided to Rojak DailyAs we entered Nobu KL, we were promptly greeted and shown to a small area where a large table was set with a huge bluefin tuna on top. Behind the magnificent beast, Chef Toshiyuki and Chef Renante were discussing their game plan for tackling the huge tuna, which weighed around 90 kilos and was two metres long. It took three people just to move the tuna around!
While we were served appetisers such as Tradito (RM85), Yellow Tail Jalapeno (RM85), Crispy Rice with Salmon (RM35), and the Mushroom Tosazu Truffle Nobu Taco (RM25), just to name a few, the two chefs quickly worked on the bluefin tuna by first slicing off its fins.
Image Credit: Provided to Rojak DailyOnce the fins had been cut, Chef Toshiyuki proceeded to cut off the fish's head and separate it from the body, which was then placed on a bed of ice to keep it fresh.
After the head was separated from the body, the two chefs went to work slicing off slabs of the tuna and categorising them into the specific parts we were destined to eat soon.
Image Credit: Provided to Rojak DailyOnce all that was completed, Chef Toshiyuki was then stationed at the table with sushi rice, soy sauce, wasabi and the slabs of tuna from earlier to prepare nigiri made with different parts of the tuna such as the Akami (lean tuna), O-Toro (fatty tuna) and Chu Toro (medium fatty tuna).
Each sushi piece came with its own texture and taste with each bite. Our personal favourite was the Chu Toro, which tasted delicately balanced between fattiness and leanness and offered a bite that was both dense and light at the same time.
After everyone had a share of the nigiri, Chef Toshiyuki went on to prepare a Nakaochi Tuna Hand Roll with Caviar made from tuna scraped between the bones. This handroll was massive and, thanks to its different components, had a complex flavour.
For the more adventurous, the chef prepared Noten Tataki with Uni. Noten is the light pink part above the tuna’s head. It is considered the rarest and fattiest of tuna cuts and contains many tendons, which makes it very stringy and chewy.
Image Credit: Provided to Rojak DailyOnce all the tastings were done, we had a chance to talk to Chef Toshiyuki, who has close to 30 years of experience as a sushi chef. He told us about his experience as Nobu’s Corporate Sushi Chef and how he travels worldwide to different Nobu locations to do such masterclasses.
When asked if this specific 90kg bluefin tuna was considered big, he smirked and said that the biggest he’s had to deal with was around 350kg. That particular tuna took him over three hours to slice up and turn into sushi!
Image Credit: Provided to Rojak DailyIn short, the Bluefin Tuna Cutting Masterclass hosted by Nobu KL was nothing short of extraordinary. From witnessing the precision of the knife to savouring the delicate flavours of freshly prepared sushi, every moment was a testament to the artistry and dedication of Japanese culinary tradition.
Through this immersive experience, we gained a deeper appreciation for the meticulous skill required to transform a humble fish into a culinary masterpiece. Our time at Nobu KL broadened our understanding of sushi preparation and inspired us by the dedication of chefs who tirelessly hone their craft to perfection. It’s safe to say that we left with a newfound appreciation for the art of sushi-making.
For more information on Nobu KL’s offerings check out their website and social media pages.
Featured Image Credit: Provided to Rojak Daily
Featured Image Credit: Provided to Rojak Daily
Must-Watch Video
