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09 Apr 14

Bluefin Tuna Cutting Ceremony by Shokutsu 10

A rare opportunity to witness the amazing skill and precision involved in slicing a 60kg bluefin tuna – flown-in fresh from the pristine, cool waters of Nagasaki, Japan, is on offer to shoppers at Jurong Point on May 24.

Almost a sacred art form in Japan, the unique cutting ceremony will be performed by Master Chef Takahiro Ishida, who has more than 15 years experience serving Kaiseki, otherwise known as Japanese haute cuisine. The cutting ceremony will be held at the shopping mall’s main atrium as part of a special promotion at Japanese food street, Shokutsu 10.

The sliced, farm-bred Bluefin tuna will be sold at a special promotional price of S$26.80 per set (U.P. S$50) during the event, and is limited to 2 sets per person, each comprising 2 pieces ootoro nigiri (known as the kobe beef of tuna); 2 pieces chutoro nigiri (medium fatty tuna); 1 piece akami nigiri (tuna); and 2 pieces teka makki (tuna roll).

Advanced orders – limited to 100 sets only – can be placed at a promotional price of S$22.80 from 9 May 2014 at Kuriya Japanese Market in Shokutsu 10 (#B1-51 Jurong Point, Open daily: 10.30am – 9.30pm).

Bluefin Tuna Cutting Ceremony
Venue: Centre Stage, Level 1, JP1, Jurong Point Shopping Centre
Dates: 24 May 2014, Saturday
Timing: From 3pm
Admission: Free

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Bluefin Tuna Cutting Ceremony by Shokutsu 10

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