Saturday, 27 November 2021 12:09 GMT

Chef Tako breaks down a whole tuna in celebration of serving 20 years in the UAE this International Chef Day


(MENAFN- Mid-East.Info) UAE: To mark the occasion of celebrating Sumo Sushi & Bento's 21ST anniversary and Chef Tako's 20th year in the UAE serving delightful Japanese cuisine. This International Chef Day, Tako will do a first-time live demonstration on how to break down a whole tuna weighing 70kgs and explain the flavour and texture of every cut of the fish. He will cut down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks, sashimi, toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.

This will take place on Wednesday, 20 th October at Jumeirah Town Centre 7pm onwards where customers can witness a spectacular experience. Trained in Tokaido Japan, Chef Tako said,“This Tuna is from the Maldives and caught using sustainable fishing practices. The whole process takes about 30 minutes and serves as an experience for our customers to witness how the fish is cut and broken down. We are all familiar with getting our sushi or sashimi served to us on a plate but very few of us actually see the whole fish being sliced and where the different cuts come from.”

“International Chef Day has been designed so that we can all learn more about the important role of a chef. As one of the Japanese originators in the region, we are proud to have Chef Tako serving our customers quality Japanese cuisine for 20 years and we appreciate the importance and the significance of a day like this to celebrate chefs all over the world.” said Ms. Julianne Holt-Kailihiwa, CEO, Sumo International Inc. LLC.

The three most popular Tuna Cuts in the world are Akami Tuna, Otoro Tuna and Chutoro Tuna. Akami is a part of tuna that refers to lean red meat. This is the main part of the fish that has the least fat out of the whole tuna, which makes it the most affordable and typically used atop rice in sashimi or nigiri. Otoro is a part of tuna that is the most desirable. It comes from the inside of the belly and it’s the fattiest part of the fish. The texture is often described as rich, marbled, and having melt-in-the-mouth properties. Due to these facts, it’s traditionally the most expensive part of tuna and often used in sashimi and nigiri, giving the dish a sweeter flavor. Chūtoro is a part of tuna that refers to medium fatty cuts when served as a part of nigiri or sashimi that’s found near the skin on the back and belly and it’s typically served on special occasions or festivities.

Seven days a week, Sumo Chefs serve up a wide variety to please any palate from the popular bento boxes, noodle dishes and traditional sushi to the ever famous and Signature Samurai, Sushi Sandwiches, Poke Bowls and Salmon Lovers Bento. The sushi menu offers an extended range of healthy options and quality food at value prices.

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