Bluefin tuna represents the highest test of precision, sourcing, and respect for tradition. As one of the few restaurants in the country to handle bluefin, we do so with the same discipline found in Tokyo’s Edomae counters.
Not all tuna is created equal. Bluefin is prized for its extraordinary fat content, rich umami, and unique division of cuts that requires its own approach:
- Akami (lean loin): clean, deep flavour that requires exact slicing to avoid toughness.
- Chutoro (medum-fatty belly): balance of fat and muscle – best appreciated when the grain of meat is cut correctly to release its natural oils.
- Otoro (fatty belly): the pinnacle – marbling comparable to wagyu, but extremely delicate, demanding steady hands and perfect knife work.
At Kaizen, bluefin is treated as heritage. Every slice reflects our chef’s world class ranking of not only skill, but cultural responsibility of working with a revered ingredient. When guests taste bluefin , they are experiencing centuries of Edomae tradition, discipline, and philosophy that true craftmanship lies in the details unseen.