Third Anniversary Bluefin Tuna Cutting at Omakase Kyara Sake Bar

Omakase Kyara Sake Bar marks its third anniversary with a signature Bluefin Tuna Cutting on Saturday, January 31, from 5–8:30pm. Led by Chef Winston Matsuuchi, the immersive evening begins with taiko drummers before a whole bluefin tuna is ceremonially broken down and prepared live for guests.

The multi-course tasting moves through a range of prized cuts, including akami, chutoro, otoro and kama, alongside dishes such as tuna katsu, carpaccio, skewers and handrolls. Rooted in mottainai, the Japanese philosophy of honoring every part of the ingredient, the experience also includes signature moments unique to Omakase Kyara, from tasting the tuna head and nodo jelly to a final broth made from the bones. Curated sake pairings are available for guests 21+.

Tickets are limited and are available at OmakaseLV.com.