Bluefin Tuna Akami
with Century Egg & Grilled Chili
Sashimi-style Akami alongside century egg, draped in a scallion dressing and charred chili-garlic paste with Sichuan pepper oil and ponzu.
Negitoro — Bluefin Tuna Tartare
with Scallions
Bluefin tuna and scallions chopped together until silky and paste-like. The simplest recipe on the channel — and one of the best.
Bluefin Tuna Akami Zuke
Akami marinated for 30 minutes in sake, mirin, and soy sauce. The classic zuke technique firms the fish and deepens its umami.
Firecracker Bluefin Tuna
Sujitoro cubes marinated, coated in corn starch, and deep-fried crispy — then tossed with garlic, ginger, dried chilies, and Sichuan peppercorns.
Bluefin Tuna Kyiv
Zuniku butterflied and stuffed with a sage-miso-butter filling, breaded in panko, and deep-fried until golden. Slice it open tableside.
Bluefin Tuna Akami Niçoise
Diced Akami tossed with zucchini, sage, green peppercorns, and hard-boiled egg in a mayo-soy dressing. A Japanese riff on the French classic.
Bluefin Tuna Otoro Aburi
Thick Otoro cubes torched until the fat glistens and caramelises. Finished with a squeeze of lemon — nothing else needed.
Bluefin Tuna Akami Provence
Raw Akami layered over herbes de Provence roasted eggplant with pine nuts and warm olive oil. South of France meets southern Japan.
Bluefin Tuna Sujitoro Bolognese
Sujitoro meat scraped from the sinews and minced like ground beef, then simmered with soffritto and tomatoes into a rich pasta sauce.
Bluefin Tuna Caprese
Chutoro cubes tossed with cooked eggplant, blanched tomato, and basil in an olive oil-soy dressing. Italian form, Japanese fish.
Bluefin Tuna Prosciutto
Chutoro salted for 3 days then dry-aged 2 weeks in the fridge. The result: a ham-like cured tuna you slice paper-thin and eat as-is.
Bluefin Tuna Prosciutto Pasta
Spaghetti in garlic-infused olive oil, tossed off the heat with torn Mosciame and parsley. The tuna never touches the stove.
Bluefin Tuna Prosciutto Carbonara Pasta
Diced Mosciame replaces guanciale in a proper carbonara — egg yolk, Parmigiano Reggiano, cracked pepper. No cooking the tuna.
Bluefin Tuna Prosciutto Gazpacho
Smooth blended gazpacho from vine tomatoes, onion, garlic, and bread — topped with diced Mosciame and flat-leaf parsley. Serve ice cold.
Bluefin Tuna Tartare
A layered French-style tartare: Chutoro and couscous, avocado-herb, sieved egg, and a radish fan on top. Impressive enough to serve at a dinner party.
Bluefin Tuna Egg Sandwich
Sliced Akami layered over egg salad on shokupan, with a swipe of yuzu kosho on the lid. A tamago sando with a serious upgrade.
Bluefin Tuna Cheek Steak
Tuna cheeks seared hard on both sides, sliced, and served with a bright scallion-garlic sauce. Rare in the center — treat it like a real steak.
Bluefin Tuna Avocado Salsa
Sujitoro meat scraped from the sinews, chopped with avocado, shallot, and lemon into a chunky salsa. Serve straight from the board with tortilla chips.
