Have you ever seen a tuna? They're gigantic, elegant beasts, and to section, age and slice the fish down to a perfect portion of sashimi takes skill. Executive chef Tomo Ishizuka will perform a tuna kaitai show, a traditional Japanese process of efficiently filleting tuna, on a line-caught blue fin tuna and present a six-dish, three-course blue fin lunch alongside bottomless yuzu cocktails to a lucky 50 people at Melbourne's Bincho Boss.
Expect to receive dishes like tuna skewers, tuna tartare on rice crackers or toro nigiri alongside a selection of yuzu cocktails. For $75, we reckon that's pretty damn good value.
Bookings are very limited and essential through this link.