Have you heard of a Kaitai Show? No? Well, I had not either until last week when we had the privilege of attending the first ever Kaitai Show at La Nacional in New York City. A Kaitai Show is the demonstration of cutting and butchering techniques by a master chef. This Kaitai Show featured a gargantuan specimen of Bluefin Tuna weighing more than 400 lbs.
The Bluefin was caught less than 24 hours before making its debut at the show.
The show was sponsored by Balfegó, a leading exporter of top quality fresh Bluefin tuna which is shipped to over 30 countries. Balfegó’s mission is to catch, ranch, study, and supply Bluefin tuna Their corporate philosophy promotes responsibility and conservation to ensure continuity of the species. La Nacional the Spanish benevolent society hosted the event at their elegant brownstone headquarters in Chelsea NYC.
Nobuyuki Tajiri, a Japanese master tuna cutter who settled down in Spain more than 30 years ago performed the Kaitai. Step by step and with methodical care the chef and his assistants dismantled the giant fish in front of rapt spectators. The audience included internationally renowned chef José Andrés, and a select group of New York culinary insiders.
The fish dismantled in the Kaitai Show was enjoyed by the audience in various preparations during and after the show. Tuna marrow was served straight from the bone and was a delicious gelatin that tasted of the sea with a clear finish. Sushi roles featured torched tuna and nigiri were plated by hue that drew attention to the differences between the fatter and leaner parts of the tuna. The star of the evening was the Toro served both as a hand role and a top brioche. The decadent delicacy was so smooth it melted on the tongue.
The experience of participating in this event is a memory that will be savored. Experiencing the taste of the freshest fish possible without catching it myself.
When you get the chance to go to a Kaitai Show your answer should be a resounding, yes!
-Sia Battle