A delicate dissection courtesy of The MUSU Collection
Plenty of cuisines call what they do an artform - from the dedication to a good bouillabaisse to the twists and turns of tortellini - but sushi is something else.
A high-wire balance of product, timing and surgical skill, making great sushi is up there with the trickiest of culinary achievements, and yet you can pick it up at Boots. Would you buy lobster thermidor from a vending machine?
KAJI, the first of incoming three-tier fine dining establishment The MUSU Collection, is undoubtedly committed to the artform, and nowhere is that more apparent than in KAJI’s tuna carving experience.
The team, headed by Chef Patron Steven Smith and Executive Sushi Chef André Aguiar, take guests through the art of bluefin tuna preparation in the open kitchen, explaining the sustainable sourcing of the fish before expertly dissecting it.
Guests then take their seats and are treated to a trio of sushi courses from choice cuts of bluefin, taking in sashimi and nigiri before concluding with an open temaki.
A dedicated sake pairing is also available, with three premium sake wines selected by The MUSU Collection’s Director of Wine, Ivan Milchev DipWSET, to complement and enhance each dish; a true glimpse into the food and drink of Japan.
Click hereto book your place on KAJI’s tuna carving experience.
