DOPA Donburi and Milkbar takes food preparation to the next level with its first ever tuna cutting show and auction.
Experience the Japanese masters at work as they slice a full-sized Australian blue fin tuna before your eyes.
Kick off the evening with a traditional kagami buraki (sake opening ceremony) before tuna master, Narito Ishii (Wellstone Fish) takes to the stage to demonstrate how to slice with skill. As he carves, Thomas de Kock (Tuna Solutions) entertains the curious crowd with various facts and tips about tuna and how ‘new school fishing’ techniques create sustainability for this once endangered species. The first cut is usually to remove the head by cutting into the gill with a “maguro bocho” (tuna knife) that measures about a metre long.
When the bell rings, the tuna auction begins. One lucky guest bidder takes home the best 30kg of the tuna. The auction is an instrumental part of a tuna cutting show; in Tokyo earlier this year a 280kg bluefin tuna went for $3million at the fish market.
After the show, sit down for a special menu curated by Dopa’s executive chef Zacharay Tan featuring esteem sushi chef Toshi Oe of Sydney’s Masuya. Get your hands on expertly prepared sushi, a mini Tasmanian blue fin tuna and sea urchin don, and miso soup. Finish with DOPA’s signature matcha profiterole and mini strawberry parfaits, plus a royal milk tea pudding to take home. Seats are limited, so book your seat now.
What: Tuna Cutting Show and Auction
When: Sunday 3 November
Time: event is 4.30pm – 7:30pm. Venue is open to the public from 8pm
Where: DOPA by Devon,Shop 5-6, 2 Little Hay Street, Darling Square, Haymarket
Price: $88pp
Booking: Eventbrite or call (02) 8060 4061