Mastering the art of sushi: Inside Nobu KL's exclusive Bluefin Tuna cutting masterclass
The masterclass was led by Nobu Corporate Sushi Chef, Chef Toshiyuki Shiramizu, with assistance from the Head Sushi Chef at Nobu Kuala Lumpur, Chef Renante Dominguez.
Beyond the polished wooden counters lies a world where every slice of sashimi and every roll of maki tells a story of dedication and expertise.
Sushi, the iconic dish of Japan, is renowned worldwide for its artistry and exquisite flavors. Particularly in Malaysia, sushi has become one of the most beloved food, drawing crowds to Japanese restaurants across the country.
We were invited to partake in an exclusive Bluefin Tuna Cutting Masterclass at Nobu Kuala Lumpur, an event that showcased the artistry and precision of Japanese culinary techniques.
The masterclass was led by Nobu Corporate Sushi Chef, Chef Toshiyuki Shiramizu, with assistance from the Head Sushi Chef at Nobu Kuala Lumpur, Chef Renante Dominguez.
The evening drew the participants into the meticulous craft behind each tantalising piece of sushi, gaining profound insight into the techniques and reverence for ingredients that define the essence of sushi mastery.
The highlight of the evening was a magnificent two-meter-long, 90-kilogram Bluefin Tuna flown in from Japan. This fish, renowned for its rich flavor and luxurious texture, embodies the pinnacle of sushi ingredients. The guests were treated to a rare opportunity to witness the traditional art of tuna filleting.
The event began with chefs maneuvering the massive tuna. It took around three people just to move the 90kg fish, a testament to its size and value.
Chef Toshiyuki Shiramizu and Chef Renante Dominguez commenced the filleting process by carefully slicing off its fins, then cut off the fish's head, placing it on a bed of ice to maintain its freshness.
Next, Chef Toshiyuki sliced off slabs of tuna, categorising them into specific parts destined for the guests’ plates.
The sections of the Bluefin tuna—Akami (lean tuna), Hagashi (fatty tuna), Otoro (the fattiest part of the tuna), and Chu-Toro (medium fatty tuna)—were artfully transformed into an array of luxurious sushi dishes.
Among these were the decadent Nakaochi Tuna Hand Roll with Caviar and Noten Tataki with Uni, alongside a glorious spread of the freshest handmade sushi.
As the evening unfolded, Chef Toshiyuki took his place at the table, equipped with sushi rice, soy sauce, wasabi, and slabs of tuna to prepare nigiri.
Each piece of sushi, crafted with different parts of the tuna, offered a unique texture and flavor. My personal favorite was Chu-Toro, which struck a delicate balance between fattiness and leanness, providing a rich yet refined taste with each bite.
After the tastings, Chef Toshiyuki shared insights from his 30 years of experience as a sushi chef. He recounted the most challenging fish he had ever worked with—a 350kg tuna that took over three hours to slice and prepare. His stories highlighted the dedication and skill required in the world of sushi making.
The event at Nobu Kuala Lumpur not only showcased the culinary mastery of the Nobu team but also highlighted their commitment to providing guests with the freshest and most exquisite dining experiences.
Sushi, a dish synonymous with Japanese culture, continues to captivate food lovers in Malaysia and around the globe, offering a taste of the artistry and tradition that define this beloved cuisine.
