Tuna Sashimi Bar

Tasting notes of the Curator

This dense, ruby-red bar of tuna is the gold standard for raw preparations. Its texture is smooth and firm, with just the right amount of give beneath the knife. Once sliced, each piece offers a clean oceanic flavor layered with deep umami and subtle sweetness—rich without being fatty, bold yet refined. When served raw, it delivers a silky bite with a satisfyingly meaty presence, ideal for both traditional sashimi cuts and modern crudo presentations. Lightly seared, it develops a beautiful contrast between the caramelized outer edge and the cool, tender center. This tuna bar invites creativity and craft: how you slice it is up to you—but the quality is unmistakable from the first taste.

Pairings and Suggestions

To highlight the flavor and purity of sashimi-grade tuna, keep the preparation simple and precise.

• Classic Sashimi: Slice into even cuts and serve chilled with soy sauce, freshly grated wasabi, and pickled ginger. Add daikon and shiso for texture and aroma.
• Tataki: Sear the outer layer briefly, then slice and serve with ponzu, scallions, and grated daikon.
• Modern Crudo: Cut thin and dress with citrus, olive oil, flaky sea salt, and microgreens.

Pair with:

• Crisp white wines such as Chablis, Albariño, or Grüner Veltliner
• Dry sake (junmai or ginjo)
• Accompaniments like vinegared sushi rice, wakame salad, or cold soba noodles

The Ritual of the Cut

There’s something meditative about preparing sashimi yourself. From the moment the blade meets the chilled surface, you engage in a quiet ritual—one that rewards precision and care. This tuna sashimi bar brings the experience of high-grade raw fish into your kitchen, preserving the spirit of craftsmanship and intention. Whether you’re creating an elegant starter or a full sashimi spread, each slice is a reflection of your hand, your rhythm, your taste.

Storage Instructions

Keep frozen at -18°C or below. Thaw gently in the refrigerator and consume within 24 hours. Do not refreeze once thawed.