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Bluefin Sashimi Bar

per guest · minimum 30

Our sushi chef cuts bluefin in front of your guests for two hours: three cuts of the same fish, with yellowfin and Norwegian salmon alongside.

AED 245incl. 5% VAT

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Unit: Per guest, minimum 30
Fish: 130 g per guest, net
Cuts: Otoro, chutoro, akami, yellowfin, salmon
Team: One sushi chef and one host, two hours

What arrives, in detail

Weights are what we pack, before ice and garnish. Grades are the supplier’s own grading scale, and the species is named for every line.

Bluefin otoro

Thunnus orientalis / Thunnus thynnus

20 g per guest

Cut: Front belly (harakami) — the fattest part of the fish
Fat: MEXT food composition tables give toro 27.5 g of lipid per 100 g (308 kcal); akami 1.4 g
Treatment: Frozen at −35 °C for 15 hours or −20 °C for 24 hours before raw service (EU 853/2004 regime, which exempts no tuna species)
Cutting: Sliced to order, 12–15 mm, across the grain
Origin: Japan or the Mediterranean, named per lot on the delivery note

Bluefin chutoro

Thunnus orientalis / Thunnus thynnus

20 g per guest

Cut: Mid-belly and mid-back, between akami and otoro
Fat: Between akami (1.4 g) and toro (27.5 g) per 100 g. MEXT does not publish a separate chutoro figure, so none is claimed
Treatment: Same parasite-freezing regime as otoro
Cutting: Sliced to order, 12–15 mm

Bluefin akami

Thunnus orientalis / Thunnus thynnus

30 g per guest

Cut: Dorsal loin along the spine — the lean muscle
Fat: 1.4 g of lipid per 100 g, 115 kcal (MEXT)
Treatment: Same parasite-freezing regime as otoro
Format: Cut from saku blocks — a trade term with no legal definition

Yellowfin tuna loin

Thunnus albacares

30 g per guest

Cut: Centre-cut loin, skin off, bloodline removed
Origin: Indian Ocean — Maldives or Oman, named per lot
Treatment: Parasite-frozen to the EU regime before raw or seared service
Service: Seared on the outside, raw at the centre

Norwegian salmon fillet

Salmo salar

30 g per guest

Trim: D trim, pin-bone out, skin off (PBO) — back trimmed, tail off, belly membrane removed
Grade: Superior (NBS 10-01) — no significant defects
Origin: Norway, farmed; fish of 4–6 kg head-on gutted
Treatment: Parasite-frozen to the EU regime before raw service

Also in the box

Hinoki cutting board, knives and the full counter set-up
Fresh wasabi grated to order, pickled ginger, shiso, daikon
Aged soy, ponzu, lacquer plates
Sushi chef and host in uniform for two hours

Serving

The loin is presented whole, then cut through the service
Nigiri on request at the counter, formed to order
We arrive 90 minutes before service

Keeping it

On site: Fish held below 4 °C in a chilled cabinet we bring
Treatment: Parasite-frozen to the EU regime before service
Space: About 2.5 m of counter and one power socket

Allergens: fish, soya (ponzu, soy), sesame.

Consumer advisory. Eating raw or undercooked seafood may increase your risk of foodborne illness, especially for pregnant women, young children, older people and anyone with weakened immunity. Please tell us about allergies: shellfish, fish, egg, gluten, sesame and dairy.

قد يزيد تناول المأكولات البحرية النيئة أو غير المطهية جيداً من خطر الإصابة بالأمراض المنقولة بالغذاء، خاصةً للحوامل والأطفال وكبار السن وذوي المناعة الضعيفة. يرجى إبلاغنا بأي حساسية غذائية.

The rest of the raw bar comes to you

Oyster & Caviar BarAED 295

per guest

King Crab Cracking StationAED 265

per guest

The Grand Raw BarAED 695

per guest

Images are AI-generated illustrations of the service. Presentation varies with the day's catch. All prices in AED including 5% VAT. Logistics quoted separately.