Watch as culinary masters Dennis Oh of Izakaya Tori and Fukada San of Kuon Omakase take over the kitchen at The Feast for a traditional tuna cutting show, auction and seafood banquet over two unforgettable nights.
It’s not often you have the opportunity to bear witness to some of Sydney’s finest culinary precision. Over two nights this Winter, Sydney’s most talented Japanese chefs will join forces to educate your eyes and palates on tuna. The pinnacle of Japanese cuisine, tuna is often referred to as the ‘King Of Sushi’ for its colour and texture with the highest quality catches auctioned for millions of dollars each day. ‘The Tuna Show’ will take you straight to the markets of Japan without the need for a boarding pass as you watch Dennis Oh of Izakaya Tori and Fukada San of Kuon Omakase sharpen their sashimi knives and host a live tuna cutting show and auction within Sydney’s Sheraton Grand.
This unique experience will run on Friday the 10th and 17th of June at The Feast, Sydney’s adored seafood restaurant overlooking Hyde Park. A whole line-caught Tasmanian Blue Fin Tuna will be flown into Sydney each morning with the event starting at 12pm. Guests will enjoy a Japanese-inspired cocktail on arrival at The Conservatory Bar to the backdrop of live musicians, followed by a traditional sake welcoming ceremony called Kagami Buraki as you step into the restaurant and get ready to feast!
Fukada will take the stage to demonstrate the knife skills he uses at Sydney’s renowned omakase restaurant, Kuon. Feast your eyes on his impressive culinary techniques as he shares the significance of this preparation in Japanese history. Watch as he removes the hero piece from the tuna, the Otoro, and let the games begin. Guests will be able to bid and purchase the highest quality tuna and partake in this cultural experience.
“Otoro season is a very bustling time for Japanese chefs and we are very excited to share this once in a lifetime experience in Australia at The Sheraton Grand Sydney with a 60kg + Tuna flown in directly from our friend Mitsu San at Musumeci Seafood, Tasmania, The beauty of such high quality, respected fish is that each bite is fresh and the flavours are balanced. This is the beauty of masterful Japanese cuisines” – Dennis Oh, Izakaya Tori.
After the cutting show and auction, guests can make their way over to the live seafood bar. Watch as Dennis and Fukada prepare and add fresh seafood to the banquet right in front of your eyes. They have curated a special menu including fresh tuna from the show, Wagyu Yakitori, Chawanmushi with truffle and mentaiko butter, Sydney Rock Oysters and lobster. The Feast work alongside Australia’s best fishmongers to bring the best seafood to the banquet each day.
Those with a sweet tooth will be impressed by Japanese-inspired desserts and traditional patisserie including crispy rice lagers. For those that like to dabble in sake, there will be high-end bottles and carafes available for purchase that have been fast-tracked from Japan. Alex De Conte has also just launched a new cocktail menu at The Conservatory Bar for you to try along with a well-stocked cellar for you to raid.
Dive into the cultural richness of Japan’s coveted culinary traditions through this luxurious seasonal event. Bookings are essential.
When: Friday 10th & 17th June
Time: 12pm – 4:30pm
Where: The Feast – Level 1, 161 Elizabeth Street Sydney
Bookings: Click here
Sponsored Love. This post is proudly brought to you in partnership with Sheraton Grand Sydney. Thank you for supporting the partners that make Eat Drink Play possible.